Something that delights anyone in Puebla is its famous gastronomy, in which we can recognize different regions. It is famous around the world with typical dishes such as ¨mole poblano, ¨chiles en nogada¨, and traditional candies. But its richness doesn’t end here, for its food mixes flavors, smells, textures and colors in a perfect way. On one dish we can find Indian and Spanish heritage, decorated with some Arabic and French influences. Among the most famous dishes may be mentioned: the “Mole de Caderas”, made out of goat meat and various seasonings, a part of the cultural heritage not only of Tehuacán, but a large part of southeastern Mixtec Puebla.
The “cemita of Puebla” a type of sandwich with meat and cheese, a typical dish from Izucar de Matamoros. The “Mole Poblano”, is one of the specialties of the city of Puebla; the original recipe was created in the 17th century and incorporated about one hundred ingredients, today the number of ingredients are much less but the flavor is unique. The “Chalupas”, a small corn tortilla fried in lard, bathed in either green or red sauce and served with onions and shredded meat, which could be beef, pork or chicken, one of the traditional delicacies in the city of Puebla. The “Chiles en Nogada”, one of the typical dishes of Mexican cuisine, and the "quintessential poblano dish", it consists of poblano chiles filled with picadillo (a mixture usually containing shredded meat, aromatic, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds.
Candies have a very special place in the gastronomy of Puebla, this tradition dates back to the 16th century when the convents of Puebla were true factories where the nuns competed in talent and dedication to offer to then the poblana society of best candies and cakes, in original forms and presentations, some of the most delicious are: sweet potatoes, jamoncillos of nut, pinion or nugget, muéganos, mazapanes, navy, trufas, throats, snails, mirrors, polvorones, ponies of panela, stuffed lemons of the Coco, the delicious joys of amaranth, among others. Jicolopa, a little town very near from Zacatlan, is considered as the heart of the wine production in Puebla; the wines are produced on a small scale without using any type of machinery; you will find a variety of flavors such as: apple, lemon balm, pear, plum, chokecherry, hawthorn, membrillo, peach, blackberry, cinnamon and anise etc. Beside, Zacatlán is famous for the elaboration of Cider, a spirit or low graduation made with the fermented juice of the apple; also wines of fruits like the sider.
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