Pollo encacahuatado is a Mexican dish believed to have originated in Puebla. It consists of chicken pieces that are cooked in a delicious peanut sauce made with lard, tomatoes, onions, garlic, peanuts, chilis, cinnamon, and chicken stock. The meat is slowly simmered in the sauce until all the flavors are thoroughly combined.
When done, the dish is typically served in shallow bowls and accompanied by warm tortillas or rice and beans.
Tacos Arabes is a traditional dish originating from Puebla. The pita-bread wrappers (pan árabe) are filled with thinly sliced cumin-marinated pork, spicy chipotle salsa, and a sauce consisting of yogurt, lemon juice, olive oil, garlic, and parsley.
These 'Arabian' tacos are typically served with lime wedges on the side. As the name suggests and many people believe, Middle Eastern immigrants came to Puebla after WWI and brought their shawarma-related culinary tradition of serving sliced roasted lamb (it was replaced with pork in Puebla) in pita bread.
MOST ICONIC Tacos Arabes
View moreMancha manteles is a unique Mexican stew made with a variety of meat, vegetables, fruits, and chili peppers. The name of the dish means tablecloth stainer, possibly referring to the fact that it is so delicious, so people will consume it fast and stain the tablecloth in the process.
Most recipes for mancha manteles call for tomatoes, pineapple, apples, pears, almonds, onions, pork, turkey, and chorizo. Serve this unusual stew with white rice and warm tortillas for the best experience.
MAIN INGREDIENTS
Pollo al acuyo is a traditional dish originating from Veracruz. The dish is usually made with a combination of chicken pieces, acuyo (hoja santa) leaves, onions, garlic, serrano chiles, tomatillos, corn oil, chicken stock, and salt. The chicken pieces are fried in oil, seasoned with salt, and wrapped in acuyo leaves.
The garlic, chiles, tomatillos, stock, and onions are processed until smooth. The sauce is cooked over high heat in a bit of oil, and it’s then poured over the fried chicken. The dish is served piping hot, and the acuyo leaves are discarded.
Chiles veracruzanos is a traditional dish originating from Veracruz and consisting of stuffed chipotle peppers. The dish is usually made with a combination of dried chipotles, onions, garlic, tomatoes, olives, capers, raisins, oil, eggs, flour, salt, pepper, and chopped meat such as beef, pork, or chicken.
The onions are sautéed, then cooked with the tomatoes, garlic, olives, raisins, and capers. The meat is added to the pan, seasoned with salt and pepper, and the combination is then cooked over low heat until it becomes slightly dry. The soaked chipotle chili peppers are stuffed with the mixture, sprinkled with flour, dipped in egg wash, and deep-fried on both sides until slightly golden.
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