Puebla

Marvel at the splendor of its elegant colonial buildings, its streets and its flavors that live up to its nickname "Of the angels". A legend is responsible for the fact that this beautiful city is known as Puebla de los Ángeles.

Marvel at the splendor of its elegant colonial buildings, its streets, and its flavors that live up to its nickname "Of the Angels."

Legend has it that when the construction of the Cathedral of Our Lady of the Immaculate Conception was completed, engineers and architects wondered how to raise an 8-kilo bell. One morning the inhabitants woke up to the news that the bell was already at the top. Such a legend is responsible for the fact that this beautiful city is known as Puebla de los Ángeles.

Why is Puebla the Heritage of Mexico?

Here we give you eight answers that will make you discover it

1.The Historic Center of Puebla is one of the largest in the world. Its perfect urban structure and great architectural diversity make it a unique and unrepeatable reference for the great variety of artistic styles that make this city unforgettable with almost five centuries of history, art and culture. For all this, the Historic Center of Puebla was inscribed on the UNESCO World Heritage list on December 11, 1987.

2. The majestic Popocatépetl and Iztaccíhuatl volcanoes are the eternal guardians of the Puebla landscape. In addition to the extraordinary wooded area registered in the UNESCO program "Man and the Biosphere", they also protect centuries-old convents in Tochimilco, Huejotzingo and Calpan, declared World Heritage by UNESCO in 1994, which are an example of the cultural miscegenation that still still alive in this region of Mexico.

3. The Palafoxiana Library is one of the great jewels of knowledge worldwide. Registered as "Memory of the World" by UNESCO since 2005, it is practically a time capsule that preserves its original building, furniture, order and heritage, made up of 45,059 volumes that account for the wide variety of topics that were read in the Puebla Viceregal. In addition, the Palafoxiana is considered the first public library on the continent. From Alaska to Patagonia there is no place similar to the Palafoxiana Library in Puebla.

4. Love for Puebla and identity are carried in the hands and in the heart. The best example of this is the artisanal process for the manufacture of Talavera Poblana, which for more than four centuries has transported us to the deepest form of expression of human creativity in which they coexist simultaneously: tradition and contemporaneity, individual and the community and that have turned Puebla into a place full of tiles, shapes and colors that dazzle its visitors. Since 2019, this process is considered Intangible Cultural Heritage by UNESCO.

5. The pre-Hispanic world lives on in Puebla through one of the most important Intangible Cultural Heritage rituals: the flying ceremony. Nahua and Totonaco groups from the municipalities of Caxhuacan, Chila, Cuetzalan, Huehuetla, Huauchinango, Honey, Pahuatlán and Xolotla in the Sierra Norte, perform this impressive ritual to create links between humanity and nature, expressing their respect and seeking universal harmony. . Since 2009, this ritual has been inscribed on the UNESCO Intangible Cultural Heritage list.

6. If there is something that identifies Mexico worldwide, it is the indigenous festivals dedicated to the dead, registered by UNESCO in the list of Intangible Cultural Heritage since 2008. In the State of Puebla, the placement of offerings with food for the souls of the loved ones, it is a centuries-old tradition that has surprising examples in the municipalities of Huaquechula, Tochimilco, san Gabriel Chilac and Tlapanalá. These offerings are true funerary monuments that build bridges in space and time.

7. What would humanity be without corn? The Tehuacán Valley, a World Cultural and Natural Heritage registered by UNESCO since 2018, is the area where this important crop was domesticated for the first time, which was the basis of food in Mesoamerica. Today, corn is an element of social cohesion, identity and a great gastronomic tradition that gives life to Mexico and Puebla cuisine.

8. Puebla is the cuisine of Mexico. If one thing defines Puebla, it is its excellent gastronomy, unique and incomparable. Dishes as emblematic at the national level as the Mole Poblano, the Chiles en Nogada and the Mole de Caderas, the traditional sweet shop, the fruit wines and the tlacoyos of the Sierra Norte are only a very small part of the great variety of flavors, smells, textures and ingredients that have been simmered for centuries and that have united Mesoamerican, Spanish and Asian gastronomic traditions. For all this, there is nothing like enjoying Puebla, its traditions, its people and its flavors that allow us to assume that we are the KITCHEN OF MEXICO, inscribed by UNESCO on the list of Intangible Cultural Heritage since 2010.

You know why ... Puebla is the Heritage of Mexico ... now we are waiting for you to live it, enjoy it and enjoy yourself.

Puebla was founded as part of a utopian project and was intended to be inhabited only by Spaniards. In this new city, it was sought to allow the flourishing of the arts and humanistic virtues, being Puebla cuisine, an innate reflection of these ideas, which led it to become the cradle of today's Mexican gastronomy, since the union of pre-Hispanic ingredients, the species of the Nao of China and the Spanish knowledge, gave to create new and delicious dishes with a characteristic feature of miscegenation.

Puebla cuisine is a cultural heritage of the people of Puebla, a hallmark, a summary of its history, of the fusion of various worlds.

The Mesoamericans called “moli” the mixture of chilies ground in metate or molcajete, reduced with water and later cooked on fire; On the other hand, mole poblano is the product of the inclusion, among others, of almonds, cocoa, animal fats, chilies, raisins, sesame, condiments and spices from the old world. This mixture, made with local labor, gives the syncretic touch: “specito, dulcecito y picocito”.

The other symbolic dish with national significance is Chile en Nogada, a product of the chilies called “of the time” originating from the slopes of the Popocatépetl volcano, with less itching and a structure finished off with a “crochet” point impossible to imitate. Its filling is a product of the mixture of the Spanish traditions of the "picadillos" of fresh and tanned fruits, meats, almonds, cinnamon and various spices, topped by the "capeo" of egg a little cut so as not to add volume, just to hold the meat to the chili and allow its aesthetic presentation. The nogada sauce, originally from Castilla León, was used in convents long before the discovery of America and served to complement onion and beet salads.

In the months of March and April, the huazontle, the herb worshiped by the pre-Columbians and whose seed is called amaranth, comes to the markets. The well-cleaned huazontles are filled with fresh goat cheese and weathered to put them in a tomato sauce with the clearest influence of pre-Hispanic clemole. The so-called escamoles, are ant eggs, also reach homes and are abundant in restaurants. In Lent, the jalapeño peppers, introduced from Veracruz, are called Cuaresmeños; the Puebla cooks adopted them to fill them with sardines, aged cheese, beans and any pickled fish. Also of vigil is the consumption of the romeritos, a kind of quelites, in mole or pipían accompanied with dry shrimp pancakes.

In May, as a consequence of the first rains, maguey worms, increasingly scarce, are born. Before they ate roasts and wrapped in tortillas with a little sauce and guacamole, today, the culture of "frying" takes them to the pan with oil.

From June to August, the ears of the first sowing suffer from the rot left by the rain and with it appear the huitlacoches or cuitlacoches, black fungi attached to the young corn, which are one of the delicacies of the region and are complemented by the Poblano pepper slices, already in production at that time, corn kernels and sometimes pork ribs.

From the end of July to the middle of September, gastronomy welcomes the emperor of dishes, Chile en Nogada, although unfortunately its counterfeiters abound all year. Chili peppers, fruits, Castile walnuts and pomegranates can only be obtained fresh in the indicated months.

In August, young corn, beans and other legumes typical of popular consumption are harvested.

In September, the month of the Homeland, all the known antojitos come together, as well as the chileatole in its various presentations. This atole of sweet corn and poblano chile with low itching, is appropriate to drink late in the afternoon.

From mid-October to the end of November, the gastronomy of Puebla receives the third season character, huazmole. This mole prepared with spines and goat hips sacrificed in Tehuacán, is a tradition inherited from the customs of the Spanish transhumance fused with the seeds of the guaje, a legume from the region and dried serrano chili. In addition, modernity has offered other modalities, fried or garlic spine and baked hips in spicy mustard.

The Festival of the Dead or Todos Santos also brings countless breads such as puff pastry and stews to offer to the dead, sweets from Plato, such as blue corn punchi and sugar skull candy.

In December the mergers of ultramarine products appear, especially cod in its various sauces, with Biscay being the most popular, although with different interpretations. The Christmas and New Year's tables are decorated with beet, jicama and roasted peanut salads, baked pork legs and romeritos in mole poblano. Two products are added by the Mesoamerican hand: the ayocotes, large beans, stews and marinades and the chipotles stuffed with cheese and weathered.

All year long, the City of Puebla lives up to its fame: "three things eat the poblano, pork, pig and marrano" in reference to the industry derived from the XNUMXth century pork factory. Pork meat is consumed in various forms, in carnitas tacos fried in butter, cueritos and the most precious pig's head, where they are selected by crop, cheek, tongue, ear and those of the entrails. The pig's head is also consumed in white pozole, jointly boiled peanut kernels of corn and seasoned with onion, ground oregano, lettuce and radishes.

One of the Puebla symbols adopted last century, are the Chalupas. These, prepared in the Almoloya laundry area, consist of a small omelette fried in butter, almost parboiled, dipped in sauce and garnished with onion and shredded meat.

Other foods that are consumed throughout the year are cemitas, original from Puebla, and compound cakes, which consist of water bread filled with countless stews and meats.

Molotes, tostadas, memelas, picadas, pumpkin flower quesadillas and pressed chicharrón or tlales, pelonas and pambazos, among others, are appetizers that are offered in the heat of a comal. Homemade casseroles such as zancarrón and almendrado mole, entomatado, fake chiles, adobo, manchamanteles, red and green pipianes, mole of epazote or chilate and sifted flour tamales filled with cheese, rajas, meat or raisins abound all year round. and cream.

From escamoles to tamales de hollejo, here are the culinary events of the Pueblos Mágicos de Puebla that should not go unnoticed.

Acachul: This is the liquor made with a wild fruit, very similar to the grape or the cocoon, which when cut turns purple. You have to look for it in Pahuatlán, Huauchinango and Xicotepec.

Acamayas: That crustacean that the people of Huauchinango, Xicotepec and Cuetzalan boast among their delicacies. They are served with garlic, butter or chilpachole (ancho chili broth), and they are not forgotten.

Chícalas: Large winged ants that come out with the first rains and that arrive on the plates fried with chiltepín or prepared in some sauce. They are eaten in Xicotepec and Pahuatlán.

Chili with egg: The Serrano dish that is found in Zacatlán as well as in Huauchinango or Xicotepec. And it is nothing more than scrambled egg in sauce macha, blackberry, green, red or pasilla.

Rabbit enchiltepinado: The delight that consists of stewing the rabbit with the chili that is most abundant in the mountains, the chiltepín. It is found, for example, in Xicotepec, Chignahuapan and Zacatlán.

Escamoles: During Lent, the frying pans of Ixtacamaxtitlán and Chignahuapan are filled with the appreciated ant larvae.

Beans with xocoyoli: The stew made in Cuetzalan with the stem of a local plant. The indigenous people usually put the xocoyoli to boil with ash to diminish its bitter taste.

Liquors and canned fruits: All mountain towns take advantage of the fruits at hand to fill with them bottles and jars. Passion fruit, jobo (similar to tejocote), pineapple, bud or quince: any flavor is an experience.

Mixiotes de Ram: The tradition of chopping and wrapping meat in the film that comes from the pulper maguey, is maintained in many areas of the mountains. Zacatlán and Chignahuapan realize this.

Cheese bread: The sweet bread that fills the Zacatlán and Chignahuapan bakeries. It is filled with ranchero cheese and pink sugar.

Hollejo and pascal tamales: Both are customary in Pahuatlán. The former are made from the husk of corn kernels, the latter carry a mixture of beans with peanuts.

Tamales de puñete: They are so called because they resemble the fist of a hand. They are part of the culinary repertoire of Huauchinango.

Tlacoyos or tlayoyos: The corn-based antojitos found in every corner of the mountains. They have beans or a paste made of sheltered and avocado leaf inside.

Chilpozontle: The mole de olla that in Tlatlauquitepec is prepared with beef, pork or chicken. Sometimes, instead of vegetables, the root of the chayote or "chayotextle" is added. Elsewhere, like Tetela de Ocampo and Zapotitlán de Méndez, this dish is called “tixmole”.

Yolixpa: Served with love throughout the entire range, it is the herbal liqueur that no one despises. It not only serves to enliven the spirit, it also "cures fear", reduces pain and relaxes the muscles.

Puebla cuisine is a cultural heritage of the people of Puebla, a hallmark, a summary of its history, of the fusion of various worlds.