Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by 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 ho... read more

pork main-dishes soups rice-and-grains Puebla

Garlic Soup from San Gabriel Chilac: Sopa De Ajo by 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 by 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

Rabbit in Chile Sauce: Conejo en Adobo by 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 by 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

Chicken and Fruit Stew: Manchamanteles by 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

Cholula Style Vegetable Salad: Ensalada Cholulterranea by 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

Puebla-Style Turkey Mole: Mole Poblano de Guajolote by Karen Hursh Graber

There are probably as many recipes for this dish 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 consecutiv... read more

poultry main-dishes mole-and-pipian Puebla

Chicken in Peanut Sauce: Pollo Encacahuatado by 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

Sweet Potato Pudding: Budín de Camote by 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

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero by 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

Fava Bean Soup: Caldo de Habas by Karen Hursh Graber

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more

main-dishes vegetarian soups Puebla

Candied Walnuts: Nueces Garapiñadas by 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

desserts candies Puebla

Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano by 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

Puebla-style Chalupas: Chalupas Poblanas by 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 Grape Leaves: Tacos de Parra by 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

Anchos Encurtidos: Sweet and Hot Ancho Chiles by 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

Mexican-Lebanese Lamb Tartare: Kebe Cruda by 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 by 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

Puebla Style Eggnog: Rompope by 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

eggs beverages Puebla

Stuffed Nopales: Huaraches by 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

Stewed pork with chipotle tostadas: Tinga Poblana by Karen Hursh Graber

Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ... read more

vegetables pork masa main-dishes Puebla

Trout with Sesame Seeds in Parchment Paper: Trucha Empapelada con Ajonjolí by Karen Hursh Graber

The 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 papillote, wi... read more

fish main-dishes Puebla

Fish in Red Pipian: Pescado en Pipián Rojo by 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

fish main-dishes salsas Puebla Veracruz

Puebla style sandwiches: Cemitas: by 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

main-dishes Puebla