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 to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. Ingredients: 4 cups corn […]
Continue ReadingSan 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 soup is served with the piquant addition of crushed chile de arbol. Ingredients: 1 head garlic, peeled and thinly sliced 4 tablespoons corn oil 1 arbol […]
Continue ReadingFollowing 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 dormitory was upstairs in a long building along the side of the complex. The bottom floor served as classrooms. There […]
Continue ReadingLa Ceiba is a small town in the state of Puebla on the highway between Mexico City and Poza Rica, Veracruz. It’s about 45 minutes from Poza Rica. The town was named after a large ceiba tree that once grew in the plaza. The name of the town has actually been changed to that of […]
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