It is the result of a mixture between the pre-Hispanic and the Spanish cultures, even though there are also influences from French and Middle Eastern cuisine.

Puebla is the cradle of iconic dishes like the “mole poblano”, a preparation of chicken or turkey in a rich deeply colored sauce blend of chocolate, spices, nuts and chiles; and the other festive récipe “chiles en nogada”, a baroque dish made with roasted poblano chiles stuffed with a sweet picadillo of ground meat, topped with walnut-and-sour-cream sauce, and pomegranate seed.

The tasty merge of the ingredients and culinary techniques have created other typical dishes like: “chalupas”, tiny tortillas, fried in lard, topped with red or green sauce, followed by meat and onion and sprinkled with white cheese; “molotes”, a masa shell which is stuffed with quesillo, potatoes, mushrooms or “huitlacoche” (type of fungus that grows on corn); “cemitas”, a sandwich made with the famed cemita bread (white, crunchy and topped with sesame seeds) filled with beans, chicken fried steak, ham, spicy meat or pork leg meat as the main ingredient. It can also have cheese, avocado, onion, chipotle chilis, stringy quesillo, and “pápalo”, a regional herb; “tacos árabes”, made with flour tortillas and spit roasted pork, like a twist on traditional kebabs; “rajas poblanas”, usually a side dish made from strips of grilled corn and poblano chili in a creamy sauce; “memelas”, corn masa filled with beans and topped with cheese and salsa; “tinga”, shredded meat (usually chicken) doused in a spicy, tomatoey sauce; and“crema poblana”, poblano chili soup with cream, among many other delicious dishes.

The list of candies and treats in Puebla is endless, there are tons of traditional sweets you need to try like: “tortitas de Santa Clara”, cookies with a frosted center; “camotes”, mashed sweetened tuber of different flavors serve it up in mini cylinders wrapped in wax-paper; “jamoncillo”, bricks of finely ground nuts or pumpkin seeds; and candied fruits, among many others.

The variety of cuisine is rich and also include some typical drinks like: “Chumiate”, made from cane alcohol infused with a regional fruit named capulín; “Nevados”, a combination of alcohol and fruits or other ingredients like walnut, vanilla or amaretto; “Acachul”, liquor made from a fruit of the same name; “Rompope”, similar to eggnog made with egg yolks, ground almond, milk, sugar, cinnamon, vanilla and liquor; “Pasita”, it is a place where you can prepare you own drinks; “Sidra”, alcoholic beverage made from the fermented juice of apple; and “Yolixpa”, brings together a whopping up to 32 distinct herbs with aguardiente.