Óscar Figueroa
Chef and founder of Mexkhal, a Puebla-focused Mexican restaurant in Madrid known for mole poblano and mezcal.
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Óscar Figueroa grew up in the historic city of Puebla, Mexico, and founded Mexkhal in Madrid's Cuatro Caminos neighbourhood to bring Puebla's food and traditions to the city. The menu goes beyond tacos, built around dishes like chiles en nogada and mole poblano, paired with mezcal tastings and a room styled after Puebla's talavera pottery.
Biography
Early years
Óscar Figueroa grew up in the historic city of Puebla, Mexico.
Career
Figueroa set out to bring Madrid the flavours of Mexico, and specifically of Puebla, along with what he describes as its essence and soul. He founded Mexkhal around Pueblan tradition, down to the talavera colours in the dining room.
Philosophy
The menu centres on dishes such as chiles en nogada, tied to Mexico's festivities, and mole poblano, a sauce built from centuries of tradition, alongside quesabirrias and cochinita pibil, paired with mezcal tastings and mariachi entertainment. Figueroa frames the food as more than tacos: a way into Mexico's mestizo, indigenous-and-Spanish identity.
Restaurants
Óscar Figueroa in our guides
Editorial guides featuring Óscar Figueroa’s restaurants.
Frequently asked
Who is the chef at Mexkhal?
Óscar Figueroa, who grew up in Puebla, Mexico, founded Mexkhal and built its menu around Pueblan cooking.
What cuisine does Mexkhal serve?
Pueblan Mexican cuisine, including chiles en nogada, mole poblano, quesabirrias and cochinita pibil, alongside mezcal tastings.
Where is Mexkhal located?
In Madrid's Cuatro Caminos neighbourhood, in a dining room styled after the talavera pottery of Puebla.
Where is Óscar Figueroa from?
He grew up in the historic city of Puebla, Mexico, and brought its food traditions to Mexkhal in Madrid.
What is Mexkhal's signature dish?
Mole poblano and chiles en nogada, two dishes rooted in Puebla's culinary tradition and tied to Mexican festivities.
Does Mexkhal serve more than tacos?
Yes. Figueroa frames the menu as a way into Mexico's mestizo, indigenous-and-Spanish identity, going beyond tacos into dishes like chiles en nogada and mole poblano.