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

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

A yearly culinary ritual: La matanza Karen Hursh Graber

Beginning in mid-October, and lasting for a month, a five-hundred-year-old ritual encompassing history, tradition and cuisine takes place in the valley of Tehuacan, in the Mixteca Poblana region of sou... read more

food-drink history indigenous-groups Tehuacán, Puebla

Rabbit in chile sauce: Conejo en adobo Karen Hursh Graber

The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi... read more

meat main-dishes salsas Puebla

Cornhusk wrapped chiles stuffed with fresh corn: Chiltamales Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

vegetables main-dishes vegetarian Puebla

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more

vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

Demystifying mole, Mexico's national dish Karen Hursh Graber

Although Cinco de Mayo, the national May 5th holiday commemorating the 1862 Battle of Puebla, is celebrated with much more fervor by Mexicans living in the United States than in Mexico, one exce... read more

food-drink history Oaxaca Puebla

Mexicasa: The Enchanting Inns and Haciendas of Mexico by Gina Hyams and Melba Levick Reviewed by Allan Cogan

Gina Hyams and Melba Levick have created a wonderful compilation of photographs of twenty-one of Mexico's most spectacular and beautiful inns and bed and breakfast establishments. This one is a real winner. read more

architecture book-reviews historical-sites hotels Yucatán Puebla, Puebla Cuernavaca, Morelos

Mexico mountaineering expedition on Pico de Orizaba (Citlaltepetl) Jay Boynton

Mexico's Highest Volcano (Citlaltepetl) PART ONE: ORIGINS PART TWO: GETTING THERE PART THREE: PIEDRA GRANDE ... read more

exploring-tourism travelogue Puebla

The Aztecs speak - part 3 Shep Lenchek

Quetzalcoatl was coming. Moctezuma had already sent wizards, magicians and seers, to cast spells that would destroy or at least deter the Spaniards from continuing toward his capital. Their failure had... read more

aztec history Cholula, Puebla Mexico City , México D.F.

Mexican chicken and fruit stew: Manchamanteles Karen Hursh Graber

Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that... read more

vegetables fruit poultry main-dishes soups Puebla

South from Puebla, Mexico Charles E. Moritzky

From Cholula we are in the city of Puebla in a matter of minutes. Though Puebla is a city of maybe 1.5 million people, it is not a city of tall buildings of steel and glass. The old part of town surrou... read more

exploring-tourism perspectives Puebla, Puebla

Cholula: Traveling the Central High Plains of Mexico Charles E. Moritzky

On a huge hill, covered with weeds, small trees and debris, was built a church overlooking the city, the Sanctuary de los Remedies. It is a beautiful site, with the towered church silhouetted against t... read more

archeological-sites exploring-tourism historical-sites perspectives Cholula, Puebla

Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche Karen Hursh Graber

Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas. read more

cuisines food-drink Puebla

A Glass Garden Elizabeth (Beth) Kelly

There is a sense of permanence in so much change. "Travel is like peeling an onion, at least one layer will make you cry." I don't recall who wrote that line, but it holds true. My trek started in th... read more

original-fiction Cholula, Puebla Oaxaca, Oaxaca

Temexla, Puebla: Perspectives from rural Mexico Charles E. Moritzky

The square five-gallon can with a slow burning fire inside generated enough heat to warm the tortillas and beans. Small containers of salsa, chilis and whatever sat on the ground. The half dozen or so ... read more

exploring-tourism perspectives Tehuacán, Puebla

San Francisco, Ixtacamaxtitlan: Padre Julio Flores Charles E. Moritzky

Following a policy of keeping the boys and the girls seperated, Martita and Vidal seldom saw each other at school. It must have been some comfort just knowing that the other was close by. Marta's dormi... read more

exploring-tourism perspectives Ixtacamaxtitlán, Puebla

La Ceiba, Puebla: Efrain, artist curandero and friend Charles E. Moritzky

Perspective: Dateline - La Ceiba, Puebla, Mexico The Artist and Curandero: continued. La Ceiba is a small town in the state of Puebla on the highway between Mexico City and Poza Rica, Veracru... read more

exploring-tourism perspectives La Ceiba, Puebla