Parque Del Ajedrez

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Courtesy of soypoblana.com (facebook.com/SoyPoblana)

This is Ajedrez

Entrance to the Park

El Parque del Ajedrez is a park funded by BUAP, the largest public university in Puebla. It is named the ‘Chess Park’ as it is one of the facilities offered (free of charge). There is even a chess teacher who gives classes.  The park is a large modern space which also includes a children’s playground (the best I have ever seen), and a large number of exercising equipment pieces. There are two big outdoor chess boards (pieces can be borrowed from the office) and there are also numerous chess tables (in the shade)  for which you can also borrow boards and the pieces. The park also contains numerous outdoor art pieces and a café. The park is right next to the ‘Complejo Cultural Universitario‘ (also BUAP funded) which is a cultural center.  Both are well worth a visit, and offer a very modern mexican feel – a nice change of pace to el centro histórico de Puebla.

Outdoor Art

A Game of Chess

 

 

PICA PICADITAS

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This is Picadita

A picadita is an antojito (see this previous post on antojitos/street food for all the information you need on them). They are made using a circle ofmasa which is then pinched all around its circumference, fried and topped with salsa (red or green as always, remember to ask which is spicier), and a variety of toppings such as cheese, chorizo/longaniza, chicharron, and papas if you so desire. More often served in the morning, picaditas are very tasty, and easily made at home. They can be bought before they are cooked (pinched and made into the correct shape) just the same way you can buy tortillas and memelas. Usually these are sold by indigenous women on streets, but can also be found in local tiendas (shops). In some neighbourhoods (colonias) they come selling door to door, so don’t pass up on this opportunity to try them!

Cost: approximately 6 pesos each for cooked ones, 2 pesos each for “raw” ones.

¡Provecho!

Dos picaditas por favor, una verde y una roja

LA CHALUPA : ORGULLO POBLANO

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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. 

¡Provecho!

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!

¡Provecho!

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!

¡Provecho!

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

La Pasita

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La Pasita

This is Licor

La Pasita is most definitely part of Poblano culture and history. The oldest cantina in Puebla, La Pasita has been open since 1916 and sells shots and bottles of hand crafted liquor. The most famous of these, is the so-called ‘pasita’ which is pictured below. It has an unusual taste so I won’t even try to describe it, but it’s worth the try. It is served with a piece of cheese and a grape (or raisin?) which you are supposed to eat before you take the shot. Usually people enjoy the shot sip by sip, but each to their own. Each shot goes for 25 pesos with other crafted liquors available such as Rompope (look out for a post on this) and other flavours such as lemon, coconut and pineapple.

The address is Av 5 Oriente 602, Puebla Centro, 72000 Puebla, Mexico, and is located in the historical centre. It is open till 5.30pm.

¡Salud!

Rompope and Pasita Bottles

Three shots of Pasita Por Favor