Did you know? A village named "Honey" Tony Burton

Believe it or not, there is a village in Mexico with the unlikely name of Honey. Honey. This hardly sounds like a Mexican word and certainly lacks any Nahuatl or Spanish roots. Yet, in the state of Pu... read more

Did you know? The world's smallest volcano is in Puebla, Mexico Tony Burton

The Cuexcomate volcano, in a suburb of the city of Puebla, is generally considered to be the world's smallest volcano. The world's smallest volcano Weighing in at an estimated 40 metric tons, i... read more

exploring-tourism geology Puebla, Puebla

Yohualichan, Puebla Samantha Raneri

Maseual Siuat Xochitajkitinij, or "Indigenous Women, Weavers of Flower," works toward the revalorization and cultural conservation of traditional handicrafts. It is also promoting equity between men an... read more

exploring-tourism Puebla, Puebla

Yohualichan, Puebla: A small town, but a mighty force in Cultural Conservation Samantha Raneri

Yohualichan is one of those places that, if you blink, you might miss it. Situated toward the end of a meandering cobbled road in the midst of the Sierra Norte Mountains of Puebla, the entrance to the ... read more

Puebla

Cholula Style Vegetable Salad: Ensalada Cholulterranea Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more

vegetables vegetarian salads salad-dressings Puebla

Immigrant Cooking in Mexico Part 3: The Lebanese of Puebla Karen Hursh Graber

From Cholula to Chicago, taco lovers everywhere know that any taqueria that calls itself poblana, or "from Puebla," will have tacos arabes on the menu. But not everyone knows that ... read more

Puebla

Stuffed Grape Leaves: Tacos de Parra Karen Hursh Graber

In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed... read more

meat main-dishes tacos-and-enchiladas Puebla

Mexican-Lebanese Lamb Tartare: Kebe Cruda Karen Hursh Graber

I had not eaten raw meat since I was growing up in New York, saying "yuck" to my father's order of steak tartare, until I tried this dish in Puebla recently. The addition of fresh chile seeds gives it ... read more

meat main-dishes Puebla

Baked Kibbeh: Kebe Charola Karen Hursh Graber

Charola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat an... read more

meat main-dishes rice-and-grains Puebla

Immigrant Cooking In Mexico - Part Two: The Italians of Chipilo Karen Hursh Graber

The previous column on immigrant cooking in Mexico dealt with the Mennonites of Chihuahua, a group that brought Northern and Eastern European culinary traditions to their new country. A far diff... read more

food-drink history Puebla

Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano Karen Hursh Graber

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile str... read more

cheese vegetables pastas main-dishes Puebla

San Francisco Ixtacamaxtitlan: The conquistadors in Mexico Charles E. Moritzky

Prospective: Dateline-San Francisco Ixtacamaxtitlan September 29, l998 Part I In February 1519 Hernan Cortez and his small army of adventurers set sail from Cuba on one of the... read more

exploring-tourism perspectives Ixtacamaxtitlán, Puebla

Sweet Potato Pudding: Budín de Camote Karen Hursh Graber

I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in the... read more

eggs vegetables desserts Puebla

Anchos Encurtidos: Sweet and Hot Ancho Chiles Karen Hursh Graber

Here in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as " chipocludos," a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This... read more

vegetarian salsas side-dishes Puebla

On the road to becoming an authentic "poblano" Stephanie Seacord

IF YOU GO HOTELS RESTAURANTS IN THE HISTORIC DISTRICT Located 60 km southeast of Mexico City about an hour and a half drive up a windin... read more

exploring-tourism Puebla, Puebla

Puebla: traveling the Central High Plains of Mexico Charles E. Moritzky

In my original booklet on traveling the Central High Plains, we traveled to Poza Rica by way of Xicotepec and La Ceiba, one of the principal routes between Mexico City and Poza Rica. Since I have used ... read more

exploring-tourism Puebla Cuetzalan, Puebla

Talavera - Mexico's earthly legacy from the City Of Angels Rita Pomade

There is no more glorious an experience or heightening of the senses than to walk through Puebla's exquisitely beautiful downtown on a sun drenched afternoon. Every building is a work of art. And every... read more

crafts exploring-tourism Puebla, Puebla Cholula, Puebla

Chicken in Peanut Sauce: Pollo Encacahuatado Karen Hursh Graber

Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border.... read more

poultry main-dishes Puebla

More Cuisine Of Puebla, Cradle Of Corn Karen Hursh Graber

Some of the following recipes are for dishes described in "The Cuisine of Puebla, Cradle of Corn" . I've recently returned from a trip north, where I scouted several supermarkets to check on the... read more

book cuisines food-drink Puebla

Burying Eula - A Day Of The Dead Story Karen Hursh Graber

Eula died during the rainy season, when the earth is soft and moist and a grave is easy to dig. Esperanza said that the damp weather was hard on the ancianos, and indeed, in those months, many a house in town bore over its gate the black ribbon which in central Mexico signifies a death in the household.

Puebla-style Chalupas: Chalupas Poblanas Karen Hursh Graber

Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ... read more

cheese masa meat salsas Puebla

Stuffed Nopales: Huaraches Karen Hursh Graber and Ana María Flores Sánchez

These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t... read more

cheese vegetables main-dishes vegetarian Puebla

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente" — hot land — although it can get chilly in winter, especially in the mountains. Most pozole is made with hominy-like corn kernels that have been dried then soaked, but this one is made with fresh corn, called elote, thus giving rise to the name elopozole. read more

pork main-dishes soups rice-and-grains Puebla

Garlic soup from San Gabriel Chilac: Sopa de ajo Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ... read more

soups Puebla

Goat and vegetable mole: Mole de caderas Karen Hursh Graber

Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own... read more

meat main-dishes mole-and-pipian Tehuacán, Puebla