Puebla is one of the great cultural centers of Mexico.
Puebla de Zaragoza known in English simply as Puebla, is the seat of Puebla Municipality. It is the capital and largest city of the state of Puebla, and the fourth largest city in Mexico, after Mexico City, Monterrey, and Guadalajara.[2][3]
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Due to its history and architectural styles ranging from Renaissance to Mexican Baroque, the city was named a World Heritage Site in 1987. The city is also famous for mole poblano, chiles en nogada and Talavera pottery. However, most of its economy is based on industry.[7]
en.wikipedia.org/…
It has some beautiful buildings:
VisitMex: #Puebla es el estado mexicano con el mayor número de iglesias y templos religiosos y en esta nota te enlistamos los recintos que puedes conocer en tu próximo viaje 💒https://t.co/fKwTG72lIA
Cinco de Mayo commemorates France’s defeat in the Battle of Puebla.
Every year on 5 May, Puebla celebrates the defeat of invading French troops here in 1862. Celebrations include several days of concerts, lectures, other cultural activities. On the 5th itself, there is a very large parade and a re-enactment of the battle.[54][55]
en.wikipedia.org/…
More:
Did You Know: Cinco De Mayo is based on the Battle of Puebla, where historians hide the fact that this battle was fought and won by mostly free Black slaves who were living in maroon colonies in Mexico. pic.twitter.com/GgMRs0AMIE
Mole Poblano Sauce is a Pueblan specialty.
Today I am making my Abuelo’s molé poblano. This is a molé sauce with origins in the state of Puebla, Mexico. Like most cuisine, the recipe can vary from household to household. The ratios for my grandfather’s molé sauce are to taste and can be adjusted. This recipe makes at least 2 to 2 1/2 quarts of molé sauce.
From the YouTube description
(recipe in the YT description) [14:00]
There’s a gem of a museum among Puebla’s larger, flashier ones.
Located in the city of Puebla and housed in two colonial-era buildings, the Amparo Museum (Museo Amparo), despite its smaller size, is one of Mexico’s most important archeological museums—and sadly also one of the least-visited.
The museum holds a superb collection of historic artifacts from many of Mesoamerica’s indigenous civilizations, such as the Maya, Aztecs, Zapotecs, and Olmecs, and many more besides. Here you can see Mayan stelae depicting the mythological story of the creation of the world; sculptures of rabbit-headed scribe gods; stone representations of Totonac gods of death; ceramic statues of powerful Zapotec lords; and numerous Aztec sculptures of animals like Xoloitzcuintle dogs, spider monkeys, jaguars, coyotes, and snakes.
www.atlasobscura.com/…
It’s not all ancient artifacts, either. I love the pineapples!
¿Te animas a visitar la nueva colección del @MuseoAmparo? 😎 https://t.co/8NvIyD8iff
Another iconic dish from Puebla is Chiles en Nogada
Pueblan cooks are fond of stuffing and frying their poblano chilies, which is the makings of one of the state’s tastiest dishes, the baroque masterpiece chiles en nogada.
A celebration of the fall bounty, the dish features a picadillo, a stuffing or hash, of finely chopped meat seasoned with apples, peaches, pears, and dried fruit stuffed inside a roasted poblano chili. The stuffed chili is then fried in lard, drowned in a creamy walnut sauce, and garnished with parsley and pomegranate seeds for a white, green, and red tableau reminiscent of the Mexican flag.
www.seriouseats.com/…
(recipe in YT description) [28:23]
Secret tunnels!
In the alley of Cinco de Mayo Road, there’s a doorway leading underground that looks to be an entrance to a subway. But in Puebla, there are no subways. […]
The tunnel—tall enough that a person could comfortably ride through on horseback—originates in the historic center of Puebla and lets out to the Loreto fort, where the Cinco de Mayo battle against the French army occurred. Archeologists first discerned that it was a complex sewer system, but another discovery led them to believe that people also used the tunnels for secret travel.
Along with toys, marbles, and antique kitchen goods, a lot of guns, bullets, and gunpowder were found trapped in the mud. The weaponry was mostly from the mid-19th century, around the time of the Battle of Puebla conflict between Mexico and France.
www.atlasobscura.com/…
I mean, is that cool or what?
THE SECRET TUNNELS – The Secrets of Puebla will not cease to amaze you. Know the connection system of the Secret Passages located under the… pic.twitter.com/tegobSyse4
Chileatole — a Mexican corn chowder
Chileatole verde is a traditional Mexican soup originating from Puebla, but it’s also popular in Oaxaca, Morelos, Veracruz, and Tlaxcala. It’s basically a combination of broth, chili peppers, and fresh masa for thickening. The ingredients include chicken broth, green chili peppers, coriander, epazote leaves, garlic, roasted onions, and masa harina.
www.tasteatlas.com/…
A couple of notes: There’s no written recipe for this video, but the English subtitles spell out a fair amount. Also, when they say “corn dough” they mean fresh masa, but I have thickened stews before using masa harina right from the sack. If you are lucky enough to have a Mexican grocery nearby, you can buy the masa already prepared. [10:11]
Miles of secret tunnels!
It wasn’t long after the Puebla tunnel system was discovered before historians and archaeologists realized how large it was. Some estimates say there may be more than 6 miles of tunnels, though the entire tunnel system has not yet been comprehensively explored. Instead, archeologists have worked slowly to excavate the tunnels piece by piece while keeping their exact location a secret to avoid any potential damage by interested amateurs. At least four separate tunnel entrances have been discovered by archeologists, according to Puebla City.
www.grunge.com/…
And those tunnels just might have helped win the Battle of Puebla.
How a Mexican city discovered its long-forgotten tunnels; the secret passageways of Puebla https://t.co/BgqrSgH1qP pic.twitter.com/LWr7cjC3tE
I couldn’t find an English-language YouTube for the Pueblan version of this masa snack, so the video is of the Oaxacan version of Memelas
Puebla can lay claim to the Sierra Norte’s pinots, thick bean stuffed tortillas dipped in tomato salsa, and memelas poblanas, masa boats that are a popular morning appetizer.
www.seriouseats.com/…
Again, no written recipe and subtitles in English where needed. [9:56]
Secret tunnels and the world’s smallest volcano!
Standing a diminutive 43 feet tall, Cuexcomate is commonly known as the world’s smallest volcano. However it’s technically it’s not a volcano, but a geyser. The little mountain was allegedly born out of an eruption from the most famous volcano in Mexico, the Popocatépetl or “Popo.” Either way, it’s one of the cutest and most formidable attractions in the colonial city of Puebla.
When indigenous people discovered this tiny volcano, they realized the temperature was cool inside, perfect for storing meals and grains to keep them fresh. This is why it’s known as Cuexcomate, meaning a small bowl to save things in.
www.atlasobscura.com/…
It’s just a cute little extinct geyser.
Ya’ll, I’m sitting on a geyser 🙊 #Cuexcomate is an inactive geyser in Puebla, Mexico that was formed before the eruption of the #Popocatépetl (active volcano and the second highest peak in 🇲🇽) pic.twitter.com/zooBpRb8C9
Arabian Style Tacos
The ​taco árabe (arab-style taco) is made with meat grilled on a vertical spit (usually pork loin) and served in a flour tortilla called pan arabe which bears some resemblance to pita bread. It is likely that immigrants from Iraq began the custom of serving tacos árabes, but they have caught on and are very popular throughout [Puebla city].
www.tripsavvy.com/…
(recipe in the YT description) [14:05]
And because we all love libraries:
Biblioteca Palafoxiana, the first public library of the Americas, was founded in 1646 by bishop Juan de Palafox. He donated 5,000 of his own books to the Catholic seminary he had recently created in Puebla, Mexico. In his donation certificate, Palafox stated he wanted there to be a public library where all kinds of people, not only clergy, could devote themselves to the study of liberal arts and science.
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The Biblioteca Palafoxiana is now a book museum as well as a research library with more than 45,000 books that are kept in lavish baroque bookshelves under an arch vaulted ceiling. The library owns nine incunables (books printed in Europe before 1500) and eight of Mexico’s earliest printed books, from the 16th century.
www.atlasobscura.com/…
Gorgeous, isn’t it?
🇲🇽 Biblioteca Palafoxiana in Puebla City, Mexico, is recognized by the UNESCO for being the first public library in the Americas. Founded in 1646 by Juan de Palafox y Mendoza. pic.twitter.com/2tDsiaYSXe
Chalupas!
Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or re-fried beans, in addition to the classic cheese, salsa, and lettuce toppings.[1] In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.[2]
en.wikipedia.org/…
Once again, no written recipe, but the English subtitles should explain the process and amounts. [9:23]
Puebla is also known for its Talavera pottery.
Soon after its foundation, Puebla was well known for its fine ceramics, especially for the style that would be called Talavera. This has been due to the abundance of quality clay in the region, drawing some of the best artisans. Between 1550 and 1570, Spanish potters from Talavera de la Reina in Spain came to Puebla to teach the locals European techniques of using the potter’s wheel and tin-glazing. These new methods were mixed with native designs to give rise to what became known as Poblano Talavera.
en.wikipedia.org/…
The blue glazes are just so striking.
#Puebla bonita.
Mira @yoguini_urbana  donas pintadas de Talavera 😋😋🥹 pic.twitter.com/BXWtrYs6yy
Arroz Poblano or, green rice.
if you’re tired of your regular rice, try this arroz verde aka arroz poblano! it’s so easy to make and packed with flavor and pairs well with any dish! 🙂
From the YT description
(recipe in the YT description) [4:22]
𝗖𝗮𝗳é 𝗱𝗲 𝗼𝗹𝗹𝗮 is a traditional Mexican coffee beverage, sweetened with piloncillo & spiced with cinnamon, cloves & anise. A traditional earthen clay pot, gives a special flavor to the coffee. It is consumed in cold climates & in rural areas.☕️🇲🇽 pic.twitter.com/xh6apg9V0K

breakfast. raspberry cheesecake,milk chocolate caramel dulce de leche pic.twitter.com/JLr1KfUBEe

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