Deutsch: Puebla / Español: Puebla / Português: Puebla / Français: Puebla / Italiano: Puebla

Puebla in the food context refers to the culinary traditions and dishes originating from the state of Puebla in Mexico. Known for its rich and varied cuisine, Puebla has made significant contributions to Mexican gastronomy, with many of its dishes recognized both nationally and internationally.


Puebla's cuisine is characterized by its complex flavors and elaborate preparation methods. It blends indigenous ingredients with Spanish colonial influences, resulting in a unique and diverse culinary repertoire. Puebla is famous for its mole poblano, a rich, dark sauce made from over 20 ingredients, including chili peppers, spices, chocolate, and more. The state is also known for its street foods, sweets, and traditional dishes that reflect the region's cultural history and agricultural products.

Application Areas

Puebla's culinary practices are evident in various contexts:

  • Traditional Restaurants and Eateries: Many establishments in Puebla and across Mexico specialize in Poblano cuisine.
  • Festivals and Celebrations: Dishes from Puebla are prominent during festivals, particularly Cinco de Mayo, which commemorates the Battle of Puebla.
  • International Cuisine: Poblano dishes have been embraced globally, with restaurants around the world featuring items like mole poblano and chiles en nogada.

Well-Known Examples

Prominent dishes from Puebla include:

  • Mole Poblano: Considered the state dish, known for its rich flavor and typically served over turkey or chicken.
  • Chiles en Nogada: A seasonal dish featuring poblano chiles stuffed with picadillo (a mixture of meat, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, representing the colors of the Mexican flag.
  • Cemitas: A type of sandwich made from a sesame-seeded bread also called "cemitas," filled with avocado, meat, Oaxaca cheese, and red sauce.


Basic Mole Poblano Recipe: Ingredients:

  • 4 mulato chiles
  • 4 ancho chiles
  • 4 pasilla chiles
  • 2 tablespoons sesame seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon anise seeds
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black peppercorns
  • 3 tablespoons lard or vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, roasted and peeled
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup peanuts
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons tortilla or bread crumbs
  • 2 ounces Mexican chocolate
  • 4 cups chicken broth
  • Salt to taste


  1. Prepare Chiles: Remove the seeds and veins from the chiles, then lightly toast them in a dry skillet. Soak in hot water until soft.
  2. Toast Dry Ingredients: Toast sesame seeds, coriander, anise, cloves, cinnamon, and peppercorns in a skillet until aromatic. Grind into a fine powder.
  3. Cook Vegetables and Nuts: In a large pot, heat the lard or oil and sauté onions and garlic. Add tomatoes, raisins, almonds, peanuts, and pumpkin seeds. Cook until well combined.
  4. Blend Mixture: Add the softened chiles and the toasted and ground spices to the pot. Incorporate the bread or tortilla crumbs and blend everything into a smooth paste, using some chicken broth as needed.
  5. Cook Mole: Return the paste to the pot, add remaining chicken broth, and chocolate. Simmer, stirring constantly, until the chocolate is melted and the mole has thickened. Season with salt.
  6. Serve: Serve over cooked turkey or chicken, and sprinkle with extra sesame seeds.



Puebla's cuisine is a testament to Mexico's rich culinary heritage, with dishes like mole poblano and chiles en nogada showcasing the region's ability to blend complex flavors and create gastronomic masterpieces that are celebrated worldwide.


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