Puebla

Resultado de una enorme tradición, incluida la

cocina de los conventos
Puebla cuisine is the result of the fusion between pre-Hispanic and Spanish food – as happened throughout the country –
with its particular characteristics defined by the resources and ingredients available in the state, in addition to being
influenced by French cuisine and Arab.

HISTORY
Its systematic and ever-growing population dates back
to 12,000 BC. Olmec, Totonac, Teotihuacan and Toltec
influences. There are signs of the discovery and
domestication of corn.

1519. Cholula- Hernán Cortes arrives and

ordered a massacre that terrified the indigenous
people and made them immediately submit to the
newcomers.

1531. The foundation of Puebla de los Ángeles,

specific Spanish city. The first evangelizers were
Franciscans and the most famous nuns were those of
Santa Clara.
 Its strategic condition placed it on the
commercial route that linked Mexico City
with the port of Veracruz – the place
through which the vast majority of import
and export products passed – which made
it possible for Puebla de Los Angeles was
an important political, economic
and cultural center.
 Gastronomy
Colonization
Sor Andrea thus rescued a
native sauce, added it with
various provisions, and created
mole poblano. From that
same kitchen, eggnog, chiles en
nogada and Santa Clara tortillas
would later come out, in some
way.
From the remains of the chicken and with a little
dough they created the chalupitas, but they felt
dry and then added sauce and slices of onion, and in
a moment of inspiration they sprinkled them with
cheese.

But they still had a lot of dough, so they made large

tortillas and shaped them with edges, then pinched the
surfaces, fried them and covered them with a lot of
sauce, and chorizo and cheese moronas. The first to try
them was the cook's dog, and he found the stew so
appetizing and his gluttony was so great that, with the
vastness of the dish, he suffered an attack of
suffocation. That's how those famous snacks that have
since been called chokedogs or sopes were born, it is
said.
Independence

Although the apple trees flourished in Huejotzingo and

Zacatlán and in the monasteries and convents delicious
cider, compotes and ates were made,
The pantries were born and grew at the request of the need
to preserve food and they hung hams and sausages, made
pickles, crystallized fruits or made jams. Indigenous people
and Creoles already shared a taste for a cuisine that was
increasingly faithful to itself, there was the cactus salad, the
quesadillas, the mole tamales, chicken, pork, sweets, beans,
cazuelas, and under such conditions there were more sauces
prepared with ingredients that could be kept dry, such as the
pumpkin seed that resulted in the pipián; the piece of chorizo
was combined with the beans and a little pork, and the pork
beans emerged.
In Puebla's kitchens a new miscegenation, slowly
processed throughout those painful years. The chicken
tacos had been covered in whipped cream; The
mueganos to wine, the palanquetas, had been born.

Chocolate was drunk in public places, atole now took

second place and pulque was mockingly pushed aside to
make way for French wines and liqueurs. Any sweet was
no longer welcomed; The sweet potato became French,
the fashion was to cover it with sugar and wrap it in
smooth Chinese paper, offering it in delicate wooden
boxes.
So, what about the nogada chillis?

Chiles en nogada, a story of

nuns, independence and an
emperor

Its origin dates back to the tumultuous days of Mexican

independence in the 19th century, when the country was
fighting for its freedom. History tells that these stuffed
chiles were first created in 1821, a momentous year for
the Mexican nation.
 Mole
The recipie of 100 ingredients

The mole was created in the Convent of Santa

Rosa in 1681 by Sister Andrea de la Asunción. The
aroma that arose when preparing it spread
throughout the place and was so incredible that
her mother superior broke her vow of silence by
exclaiming: “Sister, what a good mole!” The other
nuns laughed and corrected her mother saying:
“it is said to grind.”

On the other hand, they say that the mole was created by accident at a dinner that was
going to be given to the bishop. The legend says that Fray Pascual - hours before the
banquet - was going to put some chilies and ingredients in the cupboard, but he
accidentally tripped over the pot where the turkey was being cooked (which was going
to be served at dinner) and that's how the mixture was created.
 Cemita poblana
“It was the bread of the poor, with
very special smells and the pulque
used in the preparation of the
dough was sometimes not well
accepted by wealthy people."

The name cemita is related to the unleavened bread

of Jewish (Semitic) origin cultivated in Spain by the
Sephardic (Jewish-Spanish) population since the
Roman Empire.

It appears as food for workers and artisans, the typical itacate
of the popular class, a snack that was shared. Easy to store and
transport, because it is eaten cold, it is delicious and cheap,
which became the ideal breakfast for shippers.
"Sometimes they were invited 'a taste' of the newly
arrived cheeses, and when they were carrying boxes
of Creole avocado, one of them would fall or come
bruised and the registry would give it to them as a
gift."
 Xole
An anciente drink…

History and identity of the towns located in the

Sierra Norte de Puebla in municipalities such as
Teziutlán and Chignautla.

A symbol for the villagers of purification and a way

to say thanks for everything they had.

A ritual of gratitude with god, to the air, the rain and

the sun, to thanks if the crops grew.
In Chignautla, since xole is made by women, those who prepared it were called
“xoleras.”

In September, they even organize a fair, where they usually give this drink to attendees
and share this culinary secret.