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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

A yearly culinary ritual: La matanza by 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 history indigenous-groups Tehuacán, Puebla

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