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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. 


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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