Due to its geographical position, the state of Puebla occupies a special place in the history - and gastronomy! - of our country due to its enviable wealth.
From time immemorial it was the obligatory route between central Mexico and the Gulf Coast. Moctezuma's men passed through its territory in search of conquests, with the aim of extending their political and economic influence. In it they found the most diverse products for being located in a region where different climates and a great diversity of ethnic groups coexist.
In its environment, the landscape is modified depending on the region, either Mixtec, Huasteca or Serrana, or the extensive valleys that produce pulque and corn.
To the immense number of dishes originating in that region, in which the gastronomic art of the peoples of ancient Mexico is evident, the imagery of food that emerged during the colonial era is added.
This is how the Puebla table was born, expressed in the tradition and customs of the city of Puebla de los Ángeles, in which in addition to the dishes there is the unique atmosphere of the famous Puebla “kitchen”, where wooden objects and objects cannot be missed. made of clay, as well as the elegant tableware from Talavera.
That is why when fortune has taken us to the place where the magic of Puebla food meets and we taste the flavor of its exquisite snacks, such as chalupas, pinizcadas, esquites, peneques, picadas, quesadillas, tamales, tacos, tamaletes, tlacoyos, tostadas, tortilla chips, chilaquiles, enfrijoladas, garnachas, gorditas, memelas, mole de olla, chilemole, corn pudding with slices, molotes, flutes, enchiladas, ponteduros, pozole, roasted or cooked corn, atoles, fritters and flakes, all of them made Based on corn, we confirm that it is indeed an enviable menu anywhere in the world. If we add to all this the capones stuffed chiles, the chiles en nogada, the convent mole, the mantel stain, the pipián, the cuitlacoche, the rompope, the bishop's tears, the almond pastes, the Santa Clara pancakes and the famous Poblano sweet potatoes, we cannot help but recognize that in Mexico and throughout the world, talking about Mexican food is synonymous with Puebla food.
Fourteen tortillas
This is the name of a green wine that is made in the Sierra Puebla, which is made with fourteen different digestive herbs. At a festival in France it won the first place in liquors of its kind, with the name of "Licor de Delicias".
