La Poblanita


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This is Street Food

La Poblanita , located right near the Catedral de Puebla (in the historical center), is a street food vendor which sells antojitos. If you were to ask me what I think of when I think of Mexico, one of the first things I would say is ‘antojitos’. Antojitos means ‘little cravings’ and are the street foods of Mexico. Street foods in Mexico mostly include corn as their main ingredient. Here are just to name a few: tacos, tamales, memelas, gorditas, quesadillas, tortas, cemitas, chalupas, elotes, taquitos dorados, tostadas and molotes! Antojitos are sold EVERYWHERE, and I mean everywhere. You can always find something to eat in Mexico, day or night. You can’t go a block without antojitos being sold. And just because they are off the street doesn’t mean they are not safe to eat. I have never gotten food poisoning from street food, so don’t be scared to be adventurous. Try something new and be a real Mexican. Because real mexicans love their antojitos. Antojitos are sold by a lot of places during the day and generally close up shop by early evening, but at night a whole new set of vendors appear whether its in an actual building or being sold on the side of a street. I plan to make a lot of posts about different antojitos, so do not fret if you are puzzled as to what many of them are.

This post is about Molotes. Molotes are deep fried corn tortillas which have an oval shape. They are filled with the filling of your choice such as quesillo (my favourite) , mushrooms or many meat options. Aside: quesillo is a cheese from Oaxaca generally used in quesadillas and lots of antojitos. For vegetarians its a very tasty option. Anyway back to Molotes, once they are filled, they are deep fried, and served with salsa (rojo or verde) and sour cream. They are really really delicious- crunchy on the outside and the salsa and cream take it to the next level.

La Poblanita which is very well known in Puebla has been around for about 30 years. The weird thing is that they sell molotes throughout the day whereas usually molotes are mostly sold as a night street food. It’s cheating a bit eating them during the day, but they taste so good I don’t really care if it’s not the proper way! I guess eating a molote during the day is a bit like having a cappuccino after 11am in Italy.

Señoritas de la Poblanita

Here are some tips for ordering antojitos in Mexico:

  • Its not really in the mexican culture for them to ask you what you want to eat. To get the vendors attention you need to say either ‘señorita/señora’ for women and for men you say ‘joven’ which means young man (usually you will only find men selling tacos).
  • You should then ask for what you want and ask how much it costs (‘cuanto cuesta?’). A molote at La Poblanita costs about 16 pesos. If you want a soda with it I recommend Mexican Coca Cola (in the glass bottle). Mexican Coca-Cola is the best coke in the world so don’t pass up on the opportunity to try it. Often the soda will cost more than the antojito (usually 10-12 pesos). Its also absolutely fine to ask for whatever you want even if its not necessarily on the menu. For example if you want mushrooms and quesillo, then go for it. Mexicans are very accommodating. Same goes with if you don’t want the salsa (though I think that would be a fatal mistake).
  • At La Poblanita they will give you your antojito on a plate and along with everyone else you should stand and eat your food. This is very normal in Mexico. Even if there are no chairs, people will stand by the vendor and eat their food. There is often a little sideboard to place your dish on as you can see in the picture below. At night if you are driving around you will see people standing outside vendors eating, just like I have described.

Mexico is probably the best place in the world to eat after a night out or if you are craving a midnight snack.

  • Now if you want to be really Mexican here’s the way to do it: when you get your food or if there are people around you eating, you always say ” ¡Provecho! (short for buen provecho), and when you leave , if people are still eating then you also say ¡Provecho!

I have met a lot of foreigners in Puebla who are a bit wary of eating street food. Don’t be. It’s one of the things that makes Mexico so great.


Un Molote de Quesillo con Salsa Verde y Crema



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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.


Dos picaditas por favor, una verde y una roja

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