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State · 7 recipes

Recipes from Puebla

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Atlixco1 recipe1Cuetzalan del Progreso1 recipe1Zacatlán de las Manzanas1 recipe1

7 recipes

Atlixco Cecina: A thin sheet of salted, sun-dried beef, charcoal-grilled and served with nopales, cheese, avocado, and handmade tortillas.🍽️ Lunch⏱ 30′

Atlixco Cecina

A thin sheet of salted, sun-dried beef, charcoal-grilled and served with nopales, cheese, avocado, and handmade tortillas.

Gluten-free
Chiles en nogada: Poblano peppers filled with meat and fruit, covered with walnut sauce and pomegranate.🍽️ Lunch⏱ 90′

Chiles en nogada

Poblano peppers filled with meat and fruit, covered with walnut sauce and pomegranate.

Mole poblano: A thick sauce of chiles, spices, nuts, and chocolate, served over turkey or chicken.🍽️ Lunch⏱ 180′

Mole poblano

A thick sauce of chiles, spices, nuts, and chocolate, served over turkey or chicken.

Pueblan cemita: A sesame bun filled with breaded beef, quesillo, avocado, chipotle and pápalo.🍽️ Lunch⏱ 35′

Pueblan cemita

A sesame bun filled with breaded beef, quesillo, avocado, chipotle and pápalo.

Still apple cider, home version: A home adaptation of apple cider fermented with cider yeast and served without bottle carbonation.🥤 Drink⏱ 20190′

Still apple cider, home version

A home adaptation of apple cider fermented with cider yeast and served without bottle carbonation.

Vegan
Tinga poblana: Shredded chicken stewed with tomato, onion, and chipotle, served over tostadas.🍽️ Lunch⏱ 50′

Tinga poblana

Shredded chicken stewed with tomato, onion, and chipotle, served over tostadas.

Gluten-free
Tlayoyos: Oval corn masa gorditas filled with field pea or bean, cooked on the griddle and topped with salsa, cheese, and onion.🌮 Street food⏱ 55′

Tlayoyos

Oval corn masa gorditas filled with field pea or bean, cooked on the griddle and topped with salsa, cheese, and onion.

Vegetarian