Puebla

Crowned by volcanoes to the south of Mexico City is Puebla, an attractive destination for its multicolored history and traditions that cannot be find anywhere else. Its rich and varied nature sets its colonial environment, thus complementing the beautiful landscapes of its surroundings.

We cannot talk about Puebla without exalting its culinary art, which offers us a fascinating variety of unique aromas and flavors; this is the result of the combination of Mexican, Spanish, French, and Asian cuisines.

An example is the «Chile en Nogada»; which contains products from the region such as poblano peppers and panochera apples, Spanish flavors such as San Juan pear, nogada, and Asian essences such as pomegranate forming a multicultural explosion that floods the palate with immersive flavors.

The poblano pepper is stuffed with ground beef or pork mixed with fruit, covered with the sauce in Nogada, and garnished with parsley and pomegranate in allusion to the green, white, and red of the Mexican flag that adorns national holidays year after year.

Another artisan proposal is the «Cemita Poblana»; Although this dish originated in Europe, and one can find it in several Latin American countries, it has become a traditional part of Puebla gastronomy. Such is the taste of the people for this dish that every year, at the end of April, the «Festival de la Cemita Poblana» is celebrated, where more than 50 exhibitors participate and where, in its 2019 edition, participants established the record of the largest cemita in the world that weighed around 15 kilograms. The most common ingredients are beef milanesa, quesillo or fresh cheese, avocado, papalo, chipotle or jalapeño peppers, onion, and olive oil. Do not miss the opportunity to taste this dish when visiting this beautiful city.

Perhaps somewhat curious for its preparation Puebla is also home to the typical «Chileatole»; It is an atole that, unlike the traditional sweet atoles, is salty and spicy. Locals prepare it with corn kernels seasoned with chili and thickened with corn dough. The ancient pre-Hispanic cultures that inhabited these lands created this dish before the colonial era, and this makes clear their passage through the history of this region.

Ancho chili, mulato chili, pasilla chili, chipotle, cloves, allspice, cumin, cinnamon, anise, chocolate, peanuts, garlic, and onion are just some of the many ingredients of «Mole Poblano»; the most representative dish par excellence of the formerly called «City of Angels.»

The most traditional way to serve it is with «Guajolote» (the name given in Mexico to the domestic turkey). Although, one can also accompany it with chicken and rice. Another equally delicious dish with this product is the Enchiladas de Mole (corn tortillas stuffed with chicken and bathed in mole). The Aztecs considered it a food worthy of the great Lords.

The «Mole Poblano» also has its annual festival in June. It has become a gastronomic event since 1991 that you cannot miss.