DMS Mexico Chronicles No6 

Getting to Know Puebla Through Its Flavors:
A Culinary Learning Experience.

 

After the wonderful experiences that took place in Mexico City, it was time to continue with this adventure in the land of mole and talavera tableware, where undoubtedly, many more surprises awaited us, full of Mexican culture, delicious new flavors, and again… it was impossible for us to leave fun aside.

And for our first day in Puebla, there would be no better welcome than with some classic Puebla cemitas from the best and most traditional stall of the legendary market of Cholula: "Cemitas Doña Mary". Here, besides the great experience in flavors, we were able to experience firsthand what it is like to enjoy the sacred food in an authentic local stall of the classic Mexican markets.

Arrival at Puebla with our busAutobús at Puebla
Arrival at Puebla with our busAutobús at Puebla

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Cemitas Doña Mary
Cemitas Doña Mary

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Walking in the Historic Center of Puebla
Walking in the Historic Center of Puebla

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Arrival at Puebla with our busAutobús at Puebla
Arrival at Puebla with our busAutobús at Puebla

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"Chiles en nogada in the middle of february,  what a way to get to know the typical flavors of the Mexican independence celebrations."

Hotel Quinta Real Puebla
Hotel Quinta Real Puebla

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Restaurant Casa Barroca
Restaurant Casa Barroca

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Chiles en Nogada in Restaurante Casa Barroca
Chiles en Nogada in Restaurante Casa Barroca

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Hotel Quinta Real Puebla
Hotel Quinta Real Puebla

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Afterwards, we arrived at what would be our hotel for the next few days, the Quinta Real Puebla, which is full of culture and historical mysticism in every corner since it chronologically served as a convent and later as military barracks during the XVIII century.

 

 

 

 

 

After a little time to freshen up before dinner, we headed to one of the most elegant restaurants in downtown Puebla, the Casa Barroca restaurant, where we witnessed a true miracle of Mexican cuisine and good logistics, since the main dish was chiles en nogada... in the middle of february and without the absence of any of its traditional seasonal ingredients! What a way to get to know the typical flavors of the Mexican independence celebrations.

For the next day, the group had to be split in half, and while one half got to know the beautiful colonial streets of downtown Puebla and some of its most iconic historical and religious monuments, the other half got directly involved in the traditional Puebla cuisine by learning about the legacy of mole among the families of Puebla and also... we would prepare it with our own hands! Undoubtedly this was an experience worthy of any food lover interested in the roots of Mexican gastronomy.

"Learning to prepare mole was an experience worthy of any food lover interested in the roots of Mexican gastronomy."

Preparing Mole poblano
Preparing Mole poblano

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Preparing Mole poblano
Preparing Mole poblano

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Restaurante Restauro
Restaurante Restauro

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Preparing Mole poblano
Preparing Mole poblano

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After their experience, each group tasted their own creation as a meal for the day, and it is worth mentioning that none of the participants had the slightest complaint.

Finally, after working up an appetite with some additional free time in the Historic Center of Puebla, it was time for dinner. For this, we headed towards the traditional Plaza de Los Sapos, where one of the most outstanding proposals of Puebla's cuisine in its most modern version awaited us, and so it was that, at the Restauro restaurant, we enjoyed local delicacies and cocktails like no others in the world.osals of Puebla's cuisine in its most modern version awaited us, and so it was that, at the Restauro restaurant, we enjoyed local delicacies and cocktails like no others in the world.

However, although we later returned to the hotel to re-pack our luggage to leave the next day for the mystical state of Oaxaca, it was not yet time to say goodbye to the enchanting flavors of Puebla...

 

"We enjoyed local delicacies and cocktails like no others in the world."

"The hypnotizing aromas made our mouths water."

Mole de Cadera
Mole de Cadera

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Mole de Cadera
Mole de Cadera

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Mole de Cadera
Mole de Cadera

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Mole de Cadera
Mole de Cadera

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The next day, we left the center of Puebla and headed to the town of Tehuacán, where we were about to delight our palates with another exclusive dish from another specific season of the year that was waiting for us to be enjoyed at that very moment: Mole de Caderas.

Once on site, the hypnotizing aromas made our mouths water, which is not surprising for a dish that its main ingredient must go through a process of about a year to be at its key point to be ready for its preparation.

Finally, while we were delighting ourselves with that delicious Puebla delicacy, we were farewelled by a local folkloric ballet during the meal, who presented us some of the typical costumes and dances of the region.

And after this wonderful and cultural surprise, with our stomachs satisfied and our spirits recharged, now it was time to start our way to the state of Oaxaca, where another bunch of surprises totally out of the ordinary awaited us.

 

THIS STORY WILL CONTINUE...

Published by DMS Mexico 2022

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