Bugambilia since 1945

Bugambilia since 1945

Originally it was located in El Portal de Allende 12. In 1947 they moved to number 6 of the same street. San Francisco 5 was the location from 1974 until 1976. After that, the restaurant moved to Mesones 53 and later moved to Hidalgo 42 in 1983 where it remained up to 2011. The current location is at Canal 9, and it’s locale 4. 

 

The specialty has always been, and still is, chiles en nogada which has become their signature dish. It is the same recipe that won an award at the national festival of stuffed chiles held in Mexico City every year.   This is not the only award; they also won a state prize in 2003 for having one of the best chiles in nogada in the state of Guanajuato. 

 

The cuisine at Bugambilia is traditional Mexican with dishes from many areas of the country. Some of those dishes are the enchiladas bugambilia, the tacos nata which are like enchiladas but made with coconut, pork, ceviche tostadas, pozole, pork hocks, chicken nuggets, breaded steak, mole, chicken in mango sauce, fish filet, shrimps, sopes, chicken fajitas, hamburgers, tongue Tampique-style, and a special sauce called coloradito made with 5 different chiles for those who love spicy food.  You can also find different cuts of beef such as rib eye, New York steak, and arrachera. 

 

There is a great variety of cocktails and they do have their delicious classic margarita, which has also won prizes. From Monday through Friday they have a happy hour from 5 to 6pm, during which you can get 2 for one margaritas, mojitos, beer, and caipirinha. If you don’t want to drink alcohol, you can enjoy their fresh waters, or coffee. 

 

They open from Monday through Sunday from 8:30am-9pm. On Fridays and Saturdays they remain open until 10pm. Bugambilia also has a membership with which you get a 15% discount when dining in, or a 10% discount for take-outs. If this is your first time to take out the membership, you get a 30% discount. 

 

415 152 0127

Mon-Sun, 8:30am to 9pm

Fri-Sat 8:30am-10pm

Canal 9

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