You know how Restaurants like to advertise with words like:

New … original … classic … famous … AUTHENTIC… but you have one bite of the food, one sip of the drink, and realize that’s a big old load of bologna?

Rest assured, when it comes to Mexican food, Que Chula Es Puebla is as authentic as it gets. The mole, TO THIS DAY, is made in Mexico and delivered to the restaurant in massive 58lb packs.

It’s actually American-ized by giving our fatasses more to eat, which I’m more than fine with; I’m fat and happy with it.

And you know how some businesses say family owned and operated but the only thing the family does is hire other people?

Not at Que Chula. Delfie Pacio owns and operates the restaurant, her brother works the grill, her son helps wherever he can, and her mother is actually the one making the mole in Pueblo, Mexico, hence the name Que Chula Es Puebla. This is a steadfast operation that serves food worthy of writing home about, especially if you’re from Mexico.

Above: Delfie in front of the mural of her mother making Mole in Mexico.

The Best

For 14 years Que Chula Es Puebla has been serving the best authentic Mexican food in Philly. 14 years, mis amigos!

I had the pleasure of eating their mole poblano and their birria (tacos & quesa), along with a plethora of drinks (margarita, paloma, pina colada), and there wasn’t a bite, a sip, even a nibble that disappointed. Everything was fantastic.

Despite the history and authenticity of Que Chula, Delfie continues to improve the menu without sacrificing quality. Most recently, with the addition of birria — quesa birria and tacos birria. I’m only exaggerating a little bit when I say it immediately cured my hangover.

Dining Amongst Murals

The artistry of Que Chula extends beyond the food! It’s on the walls. Beautiful, realistic murals inspired by Mexican culture, and none bigger than a mural of Delfie’s Mother, the mole maker.