Memela Compro, Memela Como


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This is Memela

A memela is an antojito (street food) from Oaxaca (pronounced Wahaca, which also happens to be the name of an excellent mexican restaurant chain in London). It is made, like many antojitos, from masa. Frijoles (refried beans) are added to the masa before it is flattened with a tortilla press and then cooked on a hot grill. Once the base, which is touching the grill, is cooked and charred, salsa (red or green is your choice) is smothered across it, to which usually crumbly cheese (I recommend to ask for quesillo which is oaxacan stringy cheese similar to mozzarella) is added. Additional toppings can also include avocado, papas fritas (fries), nopales (cactus) and/or chicharron. You can always order a dish however you want in Mexico, so if you want everything on your memela, or a different topping, don’t hesitate to ask for it (as long as they have the ingredients). The easiest way to eat it is by folding it in half and using your hands. As usual, it is best served with an ice cold glass bottled coca-cola. Like picaditas (see post here) they can also be bought ‘raw’ as discussed.

Cost: between 9-15 pesos.


Una memela roja por favor con puro quesillo, aguacate y papas fritas


The (Poblana) Cemita


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This is La Cemita

The Cemita has a lot of sandwich respect, not only in its hometown of Puebla, but also across Mexico and the entire world. Super foodies know about cemitas; as I discovered in an article entitled ‘iconic sandwiches in the world‘. Two of Mexico’s sandwiches are listed in the 27, and deservedly so. The other sandwich is called a Torta (but I will save that for another post). How do cemitas and tortas differ? Well the real difference is the bread. A cemita, which is also the name of the roll, is a brioche type bread with sesames on it.  The filling is usually refried beans, avocado, chipotle or some chiles if you like spiciness, quesillo (Oaxaca stringy cheese) and a meat, the most popular being milanesa (which is breadcrumbed beef). Cemitas are often served toasted, as I prefer, and are really sabrosa (tasty).  You can also buy the rolls on their own in markets, if you want to make them at home. These days cemitas are easily found across the states, so don’t worry if you are not planning a mexico trip soon. Though you might have to wait a bit longer if you are from the UK or Europe.

Cost: 20-25 pesos per filled cemita. For just the roll approximately 3 pesos.



Cut in half toasted cemita

Check out Soy Poblana’s facebook page for additional posts and information about life in Puebla and Mexico!

El Mural de los Poblanos


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This is Chiles en Nogada

El Mural de los Poblanos is a high end restaurant located in the historical centre of Puebla. It serves traditional poblano dishes and prides itself on locally sourcing all ingredients. El Mural considers itself to serve the most authentic and best tasting food of Puebla. It is part of the Tesoros de Mexico, ‘a group of hotels and restaurants that have gone through a careful selection process and meet the highest quality standards’ . The restaurant is named after a mural which covers one of the walls inside, which depicts many famous poblanos (I have to admit I didn’t recognise a single one) . There is much that can be discussed regarding this restaurant, as the menu is vast and covers a huge number of dishes important to the city such as Mole and street foods such as Chalupas and Cemitas. However I prefer to look at one dish in particular, and save other dishes (at different restaurants) for other posts. For a more in depth review of the restaurant and all its dishes check out this great post by blogger Docsconz.

Inside the Restaurant

The dish is called Chiles en Nogada. If you have ever been to Puebla in the summer, you will know that around July something in the air changes. Suddenly from nowhere, posters and banners appear everywhereadvertising the dish. This is a poblano dish; authentic only to Puebla and only in season for the months of July, August and September.

So what are Chiles en Nogada? And why are they seasonal?

Chiles en Nogada are:

  • poblano chiles filled with picadillo (which are then dunked in egg batter and fried)
  • topped with a walnut based cream sauce (nogada)
  • and pomegranate seeds

Many of the ingredients of the picadillo are seasonal and unique to Puebla such as special fruits like manzana panochera and pera de leche, but in particular the nogada is seasonal and only available for these brief months. El Mural prides itself on using the correct ingredients bought only from the state of Puebla, for example they do not use regular apples which are more easily sourced and cheaper. They make sure that the Chile en Nogada is made as it should be, to the very last detail.

The three elements give the three colours of the Mexican flag: green (chile), white (nogado salsa) and red (pomegranates). This is no coincidence, as the dish is tied historically to the independence of Mexico. As it is said it was famously served to Agustín de Iturbide (a general during the mexican war of independence).

The dish is served at room temperature (usually a little bit warm on the inside) , and is very sweet due to the sauce. The centre, which is filled with picadillo, is a fruit, spice and meat mixture which contributes to the sweet taste. The inside can often be a bit spicy due to the pepper, a taste which really compliments the sweetness of the creamy sauce.

The three parts of Chiles en Nogada

he Nogada salsa being poured onto the Chile

Chile en Nogada

Chiles en Nogada are best served with a white wine or a sparkling white wine. Accompanied with the dish is always bread, which is very important because you use it to mop up the delicious sauce. The bread can be a bit of a deal breaker, if the bread is not up to scratch, then it can really let the dish down. You want to have a nice crispy bread like photographed below.

the ever important pan

So what makes El Mural de los Poblanos’ Chiles en Nogado so worth the visit? Well you can’t go wrong with any dish here – as a foreigner visiting Puebla, if you have a decent amount of money to spare, then this is the place to go because you know you are getting high quality cuisine which is truly poblano. And if you happen to be in season try the chiles! This is the real thing with every ingredient being directly sourced from local farmers.

If you want to make them at home here is a recipe though they say there are as many recipes for Chiles en Nogada as there are families in Mexico. An even better option is the cookery classes offered by the restaurant; if you are a keen chef or foodie check out more information on classes here.

Wherever you go in Puebla, don’t pass up on this very tasty poblano dish.

I will leave you with wise words, ‘Puebla is Mexico’s best kept secret’. No doubt about it; don’t pass up on visiting this magnificent city and all its delicious food.


Check out Soy Poblana’s facebook page for additional posts and information about life in Puebla and Mexico!



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This is Chalupas

A plate of chalupas

I haven’t said this in a while, but seriously, how amazing is Puebla! After living here for a while I think we all tend to forget what an amazing city and state this really is. My admiration really comes from the vast amount of dishes that are unique to Puebla. People think they know Mexican food, but really you don’t Mexico till you go to Puebla. Just thinking about uniquely poblana dishes, a huge list comes to mind, from Cemitas,Memelas, Mole, Chiles en Nogada, Tacos Árabes, etc. The list is endless. (More posts to follow on all of Puebla’s eclectic street food).

This post is about ‘chalupas’. It is true that a lot of Mexican dishes are very similar, many of them being variations of different tortilla combinations. But that doesn’t make any one of them any less delicious.  So what are chalupas? Well what they are not are those hard shelled things you get at Taco Bell. No, no, no.  Real chalupas are antojitos. Typically you eat them as an evening snack or as a starter, and always when celebrating Mexican Independence Day. They are lightly fried small corn tortillas (a little bit crispy but still soft), which have either red or green salsa, that are topped with onion, chicken and sometimes some cheese.

This is a dish for sharing. You don’t order one chalupa, you order a plate of chalupas. And you share them and you eat them with your hands. This is what Mexico, and Puebla is all about: food that is delicious and food that is for sharing. 


Check out Soy Poblana’s facebook page for additional posts and information about life in Puebla and Mexico!

El Flamingo – Tortas de Puebla


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This is Tortas

Okay, you got me! Tortas are not specifically from Puebla, but good ones are. Too controversial? If you disagree, then please comment below, and pictures provide good evidence. So what’s so special about Poblana tortas? Well I am just basing this on DF and Puebla tortas, but first of all they are crunchier, and most definitely a different shape. For my tasting DF’s tortas are a little too soft. Yes I am a crunchy roll kind of a gal.

A torta in my opinion should be about the size in the picture (maybe a little bigger) and either an oval or circular shape. Inside the Torta, there should be frijoles (beans), avocado, onion, tomato, rajas (if you like spicy), quesillo, and a meat of your choice, if you should desire. Also a bit of mayonnaise can make quite the difference. Personally I also like my Torta toasted.

If that sounds good to you, and you like the look of the picture, then check out ‘El Flamingo’ which is in ‘El Centro’. I recommend these tortas, as they make them just as I mentioned before, and a bonus is that the ‘Milanesa’ isn’t greasy. ‘Milanesa’ is either pork or chicken covered in bread crumbs that is fried (similar to Escalope Vienes/ Wiener Schnitzel), so sometimes if not done correctly can be a little greasy. That is certainly not the case at ‘El Flamingo’. They also serve delicious juices, licuados, and aguas. More on types of drinks to follow in another post!


El Flamingo is located on Av. 2 Poniente between 3 Sur and 5 de Mayo.

Tacos al Pastor


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This is Tacos al Pastor

Let the taco education continue. Previously I have written about tacos de asada which are one of my personal favourites, but now it is al pastor’s turn. Heavily influenced from shawarma, Tacos al Pastor are slightly different in that the meat is cooked on a standing spit (the same way in which kebab meet is cooked) however the meat is pork rather than lamb. If you are in downtown Puebla around 10am you will see the meat being prepared at every taqueria in sight. Layer by layer the meat is marinaded in spices and layered on the spit, where it then takes hours to reach the tasty meat, which is used in the tacos. Don’t be surprised to see gigantic spits of taco meat before lunch/dinner begins.

What’s that on top of the spit, in the picture below? It’s a pineapple! A crucial part of tacos al pastor is the pineapple. The pineapple, if done correctly, should stand atop of the spit, so it gains the heat, and then pieces of it are cut off and added to the already prepared meat. Being a ‘taquero’ (like the man pictured below) is a real skill, one that you can see in this video. I recommend watching right to the end where you can see how the taquero skilfully cuts the pineapple and catches it with his other hand, that has a taco in it.

Tacos al Pastor vary considerably, in how much the meat is cooked. Some taquerias cook their meat so it is crispier than other places. Now once you have your tacos, which come with cilantro, onion and pineapple, you need to add lemon and green salsa. Tacos al Pastor are always served with a unique green salsa, which takes the flavours to the next level.

Tacos al Pastor are traditionally made using corn tortillas, though you can switch it up and ask for flour tortillas and/or added cheese. ‘Gringas‘ are a flour tortilla, with melted cheese, pastor meat and closed on top with another tortilla.

Where do I go get some delicious tacos al pastor? Well they are not hard to find, especially if you are downtown, but if you are looking for a recommendation then please send me a message through our facebook page.

When should I eat tacos al pastor? Like every type of taco, these are more popular at night but also make for a delicious (all be it a bit naughty) lunch!


two tacos al pastor prepared with pineapple, cilantro, onion and salsa

Vamos a Cuetzalan, Pueblo Mágico


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This is Cuetzalan

Welcome to Cuetzalan! A hill-top town which has a reputation that proceeds itself amongst most poblanos, but for us foreigners is [most likely] completely unknown. Cuetzalan is a small town set high in the hills of the sierra norte of the state of Puebla, which makes for a great weekend trip. It is only 183 km from the capital, Puebla, but takes around 3 to 4 hours to get there, due to the mountainous roads. Cuetzalan is not just any town but a ‘magical town’ or ‘Pueblo Mágico’. ‘Pueblo Mágico’ is an initiative run by Mexico’s Secretariat of Tourism to promote towns that have been specifically hand picked as they offer a magical experience due to to their natural beauty, rich culture or historical importance.










What makes Cuetzalan so magical? It is a stunning town characterised by its cobbled streets and rustic buildings. It offers a breathtaking setting amongst the hills of the Sierra Madre. Cuetzalan’s main town square (zócalo) is beautiful and offers a few market stalls most days. However the best time to visit is the weekend as Sunday offers the biggest market of the week with the local indigenous community selling all types of goods from fruit to meat to textiles. The food sold in Cuetzalan is delicious, just like in the city of Puebla, but somehow eating street food from a town makes it always that much tastier. The prices are very appealing too. For example the ‘gorditas’ pictures below would cost you approx. 2 pesos each (bargain!).

It is not only the town center that makes Cuetzalan so worth visiting, but also its surrounding area. Pretty much located amongst a jungle type environment, there are many hikes and trails which will lead you tobeautiful waterfalls like the one pictured below. I suggest you go to the tourism office, located in the zócalo, and ask for a local guide, who you can pay for the day to take you around to all the waterfalls. If it is a warm day, you can even go for a swim!

Where to stay? I stayed at a hotel called ‘Hotel La Casa de Piedra‘, which I highly recommend, it is about 2 minutes walk from the zócalo and offers a very rustic, intimate and hacienda-like setting. Prices start from approx. 800 pesos.

How do I get there? You can go from Puebla’s biggest bus station CAPU with the bus line, VIA, the trip takes 3.5 hours and costs 161 pesos. You can find the full bus schedule and costs here as well as how to get to Cuetzalan by car.

Any info missing? The town has a website which is a fantastic resource full of information about hotels, places to visit, restaurants and adventure trips. Check it out here. Be warned it is all in spanish, so if you need any help contact me here or on Soy Poblana’s facebook page.

¡Buen Viaje!


Taqueria La Esquina


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Taqueria “La Esquina”

This is Tacos de Alambre

I love tacos. And what you realise living here is that there are so many to tempt you. You’ve got Arabe, Pastor, Asada and a personal favourite – alambre. Taqueria La Esquina is my favourite taco place. Their specialities are tacos al pastor and tacos de alambre. Tacos de Alambre are made my combining certain meats, vegetables and cheese, from which you can make your own tacos. The dish below called ‘alambre’ has: Chuleta (Cutlet of pork), Tocino (Bacon), Cebolla (Onion), Pimiento (Pepper), Queso (Cheese). It is prepared by first cooking the chuleta on a large hot ‘comal‘ (flat griddle) followed by adding the bacon and veggies, then the taquero, mixes all the ingredients together, continuously chopping and mixing.  The last step involves adding cheese which melts on top. Then the plate is served, at which point you can make your taquitos (they are smaller corn tortillas) and add salsa (my favourite being the green one). The deliciousness is hard to explain, so just trust me on this one.

In a recent study, we tested how many taquitos could be made from one alambre portion (that costs 50 pesos), and managed 16! This is a great dish for sharing. Nothing brings people together like tacos. 

one alambre and tortillas

Taqueria ‘La Esquina’ (‘the corner’), which funny enough isn’t on a corner, is located on Boulevard San Felipe at the intersection with Avenida 15 de Mayo. This is most definitely a night visit! Tacos are always best when eaten in the evening.

one taco de alambre made by Soy Poblana