Puebla is a goldmine in terms of gastronomy is concerned, as it has a variety of dishes and ingredients. For there is no poblano refreshments idea, because for them a delicious snack could include chalupas and gorditas, or succulents that seem robust cemitas volcanoes in the amount of ingredients within.

There are also several soups that are prepared with the most diverse products such as corn, squash, chicken and tenderloin, and more sophisticated, such as brains or almond. As for stews the list could get very long, but we will tell here as representative to come prepared.
Of course you have to start with the mole one of the most important meals of the state and has achieved international fame, including its variants, such as pipián, black, green and more.
From there we would have to go to the famous chiles en nogada, available only during the months of August and September. We can also mention the delicious corned beef, trout produced in various state farms, cumin tamales, corn, bean and ashes, mole-bellied, white and blue tortillas, mixiote barbecue, the jumble with rosemary, the black and huazontles marinade, and to conclude, perhaps with one of the richest-, mention hip-yummy mole, whose recipe is hard to come by and enclosing almost a ritual in preparation (this dish comes from Tehuacan). dishes and ingredients age. For there is no poblano refreshments idea, because for them a delicious snack could include chalupas and gorditas, or succulents that seem robust cemitas volcanoes in the amount of ingredients within.