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. Unlike north-of-the-border eggnog, rompope already contains alcohol, although in a small proportion, so it does not […]
Continue ReadingThe 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 used in this recipe. Use more or less chile seeds, according to taste. Ingredients For the fish: 2 quarts water 2 pounds firm white […]
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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 […]
Continue ReadingIn 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 before cooking. Cabbage leaves are sometimes used instead of grape leaves, making tacos de col. Ground beef may be substituted for the lamb. Ingredients: […]
Continue ReadingFor 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 normally described as a sandwich – it was something delicious, satisfying and comforting when we needed it most. This was long before tortas […]
Continue ReadingThere 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 consecutive Sundays in July, mole poblano recipes and traditional poblano table settings are judged. Ingredients For the turkey: 1 8-pound turkey or 2 large chickens, cut in serving […]
Continue ReadingAunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
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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. Ingredients […]
Continue ReadingThese 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 that they resemble. Ingredients: 6 large nopal cactus paddles, cleaned 1/4 medium white onion 1 large garlic clove, peeled […]
Continue ReadingThe 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 different cuisine came with the Italians, who largely migrated during the Porfiriato, in the last part of the 19th century. The great wave of migration from Europe during the […]
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