The Mija Chronicles

Mexican food and culture, on both sides of the border

So long, Puebla – A wrap-up of the International Mole Festival

by

Cemita Puebla

A cemita from Cemitas Beto inside the Mercado La Acocota.

After two days of Puebla’s International Mole Festival, I came home to Mexico City with stars in my eyes.

I’d learned about mole and regional Mexican food from some of the top culinary minds in Mexico. I’d met some of Puebla’s top chefs, and watched mayoras make foods from their pueblos. And there was the food outside the festival, in Puebla’s markets and restaurants: cemitas stacked tall with shredded quesillo. The crispy crackery creamy guajolote, and the chipotle-guajillo soaked chancla. The little bowls of tart chipotle rajas everywhere. How had I not explored any of this before, living only two hours away?

I’m already thinking about my next trip to Puebla to eat more and hang out with new friends. And of course, I’m looking forward to next year’s festival. Seems like this one was a success.

Here are a few last highlights of my trip:

At the cemita stand: Con rajas o con chipotle guerita?

Papalo Cemitas

I fell in love with papaloquelite all over again.

Mole poblano

Mole poblano at La Casita Poblana

A guajolote -- a typical Poblano antojito made of crispy-fried torta de agua bread, crema, salsa and shredded turkey

Making pipián verde from scratch at a private home in Cholula

Grinding toasted pumpkin and sesame seeds at the neighborhood molino

Cooking the pipián verde

Piping chocolate-mole truffles with Chef Ángel Vázquez of Cholula's Intro restaurant.

Dusting the truffles with ground-up, toasted corn tortillas

Placing each truffle in its own individual mole-themed box.

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Comments

  1. Beautiful photos! Makes me homesick for a good long visit to Puebla…and Mexico, in general! Your posts allow me to visit from afar! 🙂

  2. Puebla does have some really delicious food. Looks like you covered a good bit in your time there. Mmm.

  3. So pleased I was able to share a small portion of this visit with you, Lesley. Here’s a toast to next year’s event — and many more!

  4. I am still drooling from the photos and learning more about mole…I am convinced it is an aphrodisiac. I’m at the next festival..what a grand celebration.Nothing comes remotely close to mexican cuisine, nothing.Thank you for your efforts in bringing us this event.

  5. My mijas and I are looking over the article and the pictures. I believe the mole truffles with corn tortilla coating have to be the best! So enjoyed your reporting from Puebla!

    • Hola yo soy de puebla pero y estraño muncho las comidas sus tradisiones que son munchas si tiene la oporyunidad de ir hay munchas partes don de ir y que comer comidas tradisionales de todo el año y de temporada los chiles rellenos los espinasos de tenporada son muy deliciosos para chuparce los dedos