Masa-based antojitos in Puebla

Nixtamalization is the process of cooking corn in an alkaline solution, commonly made of a lime or ash base, which makes it easier to digest, more nutritious, flexible and conserves it. This technique is one of the most important culinary contributions of Mesoamerica to the world. 

Ancient civilizations used wood ash instead of lime, which is why the word nixtamal comes from the Nahuatl words nixtli and tamalli, which mean ash and dough, respectively.

As for salsas, there are two dominant types in Puebla: the first is salsa verde ("green salsa"), which is made with green tomato, garlic, onion, cilantro and green serrano chili, (also known as loco crudo), which is always broiled and not boiled. For its preparation, everything is roasted and then ground in a molcajete or a blender.

The other type is red salsa, made with tomato and chilis like chipotle, morita and dry chili loco. In this version, the chili is boiled and the insides are removed. It is then ground with broiled (not boiled) tomato, garlic and onion in the molcajete. 

It is one of the most economical options for breakfast. Picaditas are made in the comal and can be identified because their edges are pinched; otherwise it's not a picadita.

It is topped with green or red salsa, crumbled queso fresco and onion. You'll find them outside the church atrium, in market aisles, in local homes, or on a banquet table.

Quesadillas are corn masa tortillas folded in half and stuffed. Traditionally they are cooked on a clay comal, though the charcoal anafre and metal comal are more commonly used today to prepare them. 

In Puebla, the most popular contain string cheese, epazote and strips of raw huachinango chili, but there are many versions...

Cottage cheese quesadillas with a slice of jalapeño or cuaresmeño pepper and a sprig of epazote; tinga poblana quesadillas, made with shredded beef brisket yet very dry as the tortilla isn't covered in any sauce; and squash blossom quesadillas, which are sometimes topped with quesillo.

The tlacoyo, tlatoyo or tlayoyo is a product of the Sierra Norte of Puebla, which tends to be prepared by women from Huachinango, Zacatlán, Chignahuapan or Teziutlán. It is part of the products made by women who travel from the suburbs of Puebla to sell them in the capital.

The tlacoyo, tlatoyo or tlayoyo is a product of the Sierra Norte of Puebla, which tends to be prepared by women from Huachinango, Zacatlán, Chignahuapan or Teziutlán. It is part of the products made by women who travel from the suburbs of Puebla to sell them in the capital.

You buy them in the morning or at noon to accompany smoked or spiced meat, and their filling ranges from beans and chickpeas to chicharron or cottage cheese—in other words, anything that can be ground dry. Most are accompanied with hoja santa and sometimes epazote. 

In Puebla there is an infinite number of tamales, but among the most beloved are the cumin tamales made for the holidays; the so-called "tamales tontos" that only have masa with cooked beans and a sprig of epazote, served to eat mole like a tortilla. 

Others to highlight are the sweet tamales, mole tamales or "rajas de cuaresmeño" with tomato. They are present throughout the day as breakfast, a snack and dinner.