MexConnect
All results for region “Puebla”
Showing 1—25 of 84 results

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more

Puebla style apple and blueberry marmalade: Mermelada de manzana y mora azul Karen Hursh Graber

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

Puebla-style turkey in mole: Mole poblano de guajolote Karen Hursh Graber

There are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla's Festival de Mole Poblano, which is held for three conse... read more

Mexican chicken in yogurt sauce: Enjococado Karen Hursh Graber

The name of this dish is derived from the Spanish word jocoque, which is sometimes translated as buttermilk, but is really a type of thick yogurt of Middle Eastern origin. In the city of Puebla, with its large Lebanese population, jocoque is sold in most supermarkets, but in rural areas it is homemade and truly delicious. If you can't find jocoque, a mixture of half sour cream and half regular plain yogurt is an acceptable substitute. read more

Did You Know? Cinco de Mayo is more widely celebrated in USA than Mexico Tony Burton

US postage stamp commemorating Cinco de Mayo
Of the many battles fought on Mexican soil in the nineteenth century, only one — the Battle of Puebla, fought on May 5, 1862 — has given rise to a Mexican national holiday.

Why this one? The main reason is that the Battle of Puebla marks Mexico's only major military success since independence from Spain in 1821.

On May 9, 1862, President Benito Juarez declared that the Cinco de Mayo, the anniversary of the Battle of Puebla, was to be a national holiday. In the U.S., the Cinco de Mayo has been transformed into a much more popular cultural event. read more

Cinco de Mayo: What is everybody celebrating? Donald W Miles

Ask about the history behind these celebrations, and a few may be able to tell you that the Mexicans defeated an invading French army on that date in 1862. Beyond that — except maybe in Puebla — general knowledge of the circumstances becomes sketchy. Why were the French there? What happened next? Did the French just go away? Many teachers in the U.S. still tell their classes that May fifth is Mexican Independence Day, which is dead wrong. read more

Mexican trout with sesame seeds in parchment paper: Trucha empapelada con ajonjoli Karen Hursh Graber

The Mexican trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillo... read more

In a God's Eye James Tipton

Gina is a "good deal older" than her circle of "newly retired women with educations, raised in the United States of America but now living in Mexico.

She helps her gardener with his English, takes pleasure in her garden, is fascinated by the old Mayan legends, grateful for the sacrifices of their gods, and holds sacred the food she receives.

A principle she lives by is this: "be thankful and say so regularly." She feels in her heart that this religious attitude is "much easier to grasp than the more intellectual, less sensory religions…." read more

Fragrant, flavorful allspice: An essential Mexican seasoning Karen Hursh Graber

Recently, when a friend here in Cholula went up to Cuetzalan, in the Sierra of Puebla, I asked him to bring back some allspice, which proliferates there on evergreen trees that produce fat, fragrant berries. An indispensable ingredient in several adobos (the seasoning pastes used on meat, fish and fowl) and on many regional pipians (the seed-based sauces of Central and Southern Mexico) allspice is also a requisite ingredient in the cuisine of the Yucatan. Along with cumin and cinnamon, allspice... read more

Mexican-style rabbit in red pipian with wild mushrooms: Pipian rojo con conejo y hongos silvestres Karen Hursh Graber

This colorful alabrije rabbit by Jacobo Angeles races across the Mexican mountain meadows. © Alvin Starkman, 2008 I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I ... read more

Candied walnuts: Nueces garapiñadas Karen Hursh Graber

Candied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we ca... read more

Puebla style eggnog: Rompope Karen Hursh Graber

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlik... read more

Mexican macadamia nuts: culinary gold Karen Hursh Graber

A trip to the cloud covered village of Cuetzalan, high in the Sierra of Puebla, elicited questions. How does the regional dress of pure white cotton stay so clean when it rains nearly every day? How do vehicles get to the center of town when most of the cobblestone streets are stairways rather than roads? And how is it that some of Mexico's most remote farms are growing one of the world's most expensive luxury foods? read more

Culinary travel in the Mixteca Poblana: The avocado route Karen Hursh Graber

For generations, the people of the Mixteca Poblana have been creating a regional cuisine out of what seems to be nothing. read more

Grilled marinated chicken breasts: Pollo atlixquense Karen Hursh Graber

"Melting pot" cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooking authentic Mexican food, this means that ingredients are easily available. Dried avocado leaves, essential to several Mixteca recipes, are sold in just about any Mexican grocery store. read more

September in the Mexican sierra: an abundance of apples Karen Hursh Graber

During the late summer and early fall here in Central Mexico, apples are prominent in markets, fairs, and even religious rituals. Starting in late August with the Feria de Manzanas (Apple Fair) in Zacatlan de las Manzanas in the Sierra of Puebla, apples are eaten fresh, preserved as jellies, jams and fruit liqueurs, and used in a number of desserts, chicken and pork dishes. read more

Sauteed apples and eggs: Huevos zacatlantecos Karen Hursh Graber

After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. read more

Cinco de Mayo celebrations in Mexico Donald W Miles

There are Mexicans these days who have never attended a Cinco de Mayo celebration. The holiday has taken a back seat to the many saints' days and other festivals. The growth of celebrations in the Uni... read more

A Meal in a Sandwich: Tortas, Cemitas, Pambazos Karen Hursh Graber

For months after we moved to Mexico several years ago, my favorite place to eat here in Cholula was a hole-in-the-wall tortería called Tortas Alex. Although a Mexican torta goes far beyond what is nor... read more

Puebla style sandwiches: Cemitas: Karen Hursh Graber

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank... read more

Fried cutlet torta: Torta de milanesa Karen Hursh Graber

While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema. read more

Fish in red pipian: Pescado en pipian rojo Karen Hursh Graber

The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use... read more

Did You Know? Most "bark paper" comes from wild fig trees Tony Burton

Besides being used as a kind of rough paper for records and correspondence, amate was also cut into human or animal forms as part of witchcraft rituals after which it would be buried in front of the pe... read more
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