OUR ORIGIN
OUR ORIGIN
OUR STORY
Augurio was born from the desire to share a personal way of understanding the cuisine of Puebla.
The restaurant stems from a family memory made up of stews, shared meals, and recipes passed down through generations. Flavors cooked to accompany, nurture, and bring people together.
Over time, that memory became a gastronomic project that seeks to keep that link with tradition alive, understanding that cuisine also evolves with the present.
Augurio is also a place to sit down at the table calmly, to enjoy the cuisine without haste and allow each flavor to tell its own story.
OUR CUISINE
Our cuisine is based on the culinary tradition of Puebla and a deep respect for the product, time, and the craft.
We work with ingredients that originate in the territory and that we find in local markets and producers, understanding that the origin of the ingredient is also part of the flavor.
Moles occupy a central place in our cuisine. They are preparations that require patience, technique, and knowledge; a cuisine of layers, balance, and depth that represents one of the most complex languages of our tradition.
Each dish seeks to express that relationship between ingredient, memory and territory, allowing the cuisine of Puebla to continue speaking from the present.
ACKNOWLEDGMENTS
Gourmet Awards
Best New Restaurant in the Country
2017
MB100, Marco Beteta´s Guide
The 100 Best Restaurants in Mexico
2018
Mexico Gastronomic Guide to Mexican Cuisine
2024
Men Chefs with Restaurants
Best Book at the Gourmand World Cookbook Awards
MB100, Marco Beteta´s Guide
The 100 Best Restaurants in Mexico
2025
Mexico Gastronomic Guide to Mexican Cuisine
MB100, Marco Beteta´s Guide
The 100 Best Restaurants in Mexico
2026
Culinaria Mexicana
Ángel Vázquez recognized as "Chef of the Year"
CHEF ÁNGEL VÁZQUEZ
Augurio's kitchen is led by Ángel Vázquez, whose training stems from memory and the trade learned from home.
His first contact with cooking was at his father's diner, where from a young age he participated in the daily work of tending the fire, serving, and preparing the recipes that fed the community. There he understood that cooking is also a form of care and connection.
Throughout his career he has developed a proposal deeply linked to the cuisine of Puebla and its ingredients, consolidating gastronomic projects that have contributed to positioning this cuisine in the contemporary scene.
In 2026, he was recognized as Chef of the Year by México Gastronómico 250 Restaurantes, an award that acknowledges his contribution to Mexican cuisine. His work has also led him to represent Mexico on international stages, where he has served presidents, heads of state, and religious leaders, bringing the flavors of Puebla to tables around the world.
SOMMELIER GINA DE LA MORA
Augurio's wine selection is curated by Gina de la Mora, who develops a curatorial approach designed to complement the depth of Puebla's cuisine.
His work stems from technical knowledge of wine, but also from a special sensitivity to interpret the flavors of each dish and accompany them with balance.
Through the wine cellar and table service, Gina creates pairings that enrich the gastronomic experience without overpowering it, allowing wine and cuisine to converse naturally.
