Craig LaBan visits Que Chula es Puebla, a fine taqueria far from the South Philly “Taco Belt” but still worthy of two bells.

LaBan no longer has a favorite Philadelphia taqueria but rather favorite destinations depending on the dish.

• Tacos al pastor – Los Taquitos de Puebla
• Green chile pozole – Restaurant Acapulco
• Barbacoa tacos and huitlacoche quesadillas – La Lupe

What dish would recommend at Que Chula es Puebla? Perhaps the special Sunday pozole.

The stew brought fistfuls of tender cubed pork (with just the right amount of fat still on) and puffy kernels of hominy corn in a guajillo-red broth layered with bay leaf and thyme. Scattered at the table with a fresh “verdura” of minced onions and oregano, plus a squirt of lime, each spoonful was a fiesta of contrasting textures and earthy savor.

Two Bells – Very Good

Que Chula es Puebla [Philadelphia Inquirer]