Mexican Gastronomy Inside Puebla

Gastronomy of this region is very rich and varied, with all kinds of food, from dishes to traditional candy. Here, the history and description of the most representative dishes. To start with, a variety of snacks, which can be found in the street, as in-class restaurants, dedicated to Puebla's cuisine. These include:

Chalupas: fried tortilla with meat, onion and red or green hot Mexican sauce.

Pellizcadas: tortilla made at the moment that are pinched in the border when cooked, and it is added cheese, onion and hot red or green sauce.

Esquites: this is corn grain cooked, with mayonnaise and chili on it in a glass.

Picadas: tortilla cooked with chicken, onion, milk cream, and hot Mexican sauce.

Quesadillas: folded tortilla with cheese, onion, meat or chicharron (cooked pig skin), and jalapeño pepper or Mexican hot sauce.

You can also find tamales, tacos, tamaletes, tlacoyos, tostadas, tortilla chips, chilaquiles, enfrijoladas, gorditas, memelas and mole de olla among others

Looking for a supreme main dish, try the Chiles en Nogada: This is a seasonal dish, when the Granada that adorns it is at its stage of maturity, between the months of August and September. It coincides with the nut of Castile, the two main ingredients. The dish consists of a poblano pepper stuffed with meat and fruits such as apples, peaches, pears, and covered with walnut sauce, known as Nogada, and adorned by the Granada.

It is said that this dish was prepared by the nuns Santa Monica convent, of the order of Recoletas of St. Augustine, to commemorate the signing of the treaty of Cordova, on August 24th, 1821, when Spain recognized Mexico as an independent territory, between John O'Donojú, lieutenant general of the armies of Spain, and Agustin de Iturbide, the first chief of the “Three Guarantees” imperial army. The commemoration took place in the city of Puebla, on August 27th.

The dish was presented to General Iturbide as if it were the first time it was made, in commemoration of the historic event, and also coinciding with the date of its proper names, on August 28. It looked the three colors of the Three Guarantees army flag:

The green color represented by leaf parsley, white color by walnut sauce that covers the poblano pepper and red, represented by grains of Granada on the sauce.

Currently, this delicious dish is served in August - September season by nearly all the restaurants in town and some other cities, because it is highly valued for its incomparable flavor, which combines perfectly with the sweet and salty.