From the stove to diner: Dishes from the state of Puebla

Platter with a variety of smoked meats such as chicken, longaniza (sausage), lomo (loin), costillas (ribs) and cueritos de cerdo (pork crackling), Tlatlauquitepec specialties. They are served with red rice, cambray potatoes, spring onions and charred beans. The peanut salsa particularly stands out because of its unique flavor.

A dinner in Zacatlán, tostadas (toasted tortillas) with refried beans and beef are dipped in salsa verde with the addition of cabbage, cheese and onion. They are served on an earthenware dish and are accompanied by hot chocolate in an earthenware jar.

In the mercado de Chila Honey, in the Northern mountain range, the initial comal (griddle) has the breads already fried to prepare the pelonas (sandwiches), they are made with refried beans, shredded beef or chicken, lettuce, salsa and cream. The blue corn tlacoyos (corn time fill with different ingredients) can be filled with bean or grasspea, with lettuce and cheese on top.

Mole of caderas (hips) is recognized as the most important traditional dish in the Tehuacán region, it is made with goats, its long aging gives it an unbeatable flavor to its meat. The mole is prepared with the hips of goat, chili peppers and wild green beans.

In the Northern mountain range of Puebla, in Xicotepec de Juárez, in a diner the chef and the waitress pose for a photo, the antojitos (street food) they offer are gorditas (corn time filled with different ingredients or stewed), tostadas (toasted tortillas), enchiladas and empanadas (patty), they are served on a deep dish and are bathed in green or red sauce and served with chopped cabbage, onion and cheese.

Snack-sized molotes (pastries) filled with chicken, beef and pork. The roast meat and beef leg are served with lettuce and slices of cooked egg.

In Huauchinango in a kitchen inside the market, you can find tasty pollo al chiltepín (chicken with chiltepin chili), the guiso (stew) is served with a salad of lettuce with tomato, avocado and cucumber and black beans.

Pahuatlán, its name comes from Pahua, a variety of avocado served with roasted ribs, green mole meat, black beans and corn tortillas.

The chalupas (crunchy tortillas) offered by Huauchinango are small corn tortillas which you add butter to and which are served with beans, salsa verde, lettuce, onion and cheese.

Considered the most famous of the moles, the Poblano is a culinary jewel of Puebla. Its origin goes back to the pre-Hispanic cultures, since the indigenous people made a salsa with a mixture of different chilis called mulli. During the colonial period, different ingredients from other locations were added to the same salsa.

In Santa Rita, the water from the melting of the Iztaccihuatl volcano is used by the local Ejidatario people to raise rainbow trout, which visitors can then choose to try in different ways: deviled, Mexican, Hawaiian, as meatballs, or simply fried.

One specialty in Santa Rita Tlahuapan is to cook the trout in paper with three cheeses, prepared with pepper, tomato, sliced jalapeño pepper, onion and bay.

Santa Rita Tlahuapan prepares a trout in pipián verde (pumpkin seed salsa), dotted with toasted pumpkin seeds, and it is accompanied by white rice and refried güero beans, and served on a Talavera dish.

Homemade stew vendor in a rustic cottage located on the roadside in Nuevo Necaxa, in the Northern mountain range of Puebla. Dishes to keep them warm, they are stored in pewter pots and covered with aluminum foil.