GASTRONOMIC ROUTE THE THOUSAND FLAVORS OF MOLE

Transcripción

GASTRONOMIC ROUTE
THE THOUSAND
FLAVORS OF MOLE
OAXACA, TLAXCALA AND PUEBLA
OAXACA • THE THOUSAND FLAVORS OF MOLE
TLAXCALA • PUEBLA • THE SWEE T FLAVORS OF OLD
ROUTE RESOURCES
SYMBOLS
OAXACA
T HE T HO U SAN D FLAVORS OF MOLE
THE THOUSAND FLAVORS OF MOLE / GASTRONOMIC ROUTES
W E LCO M E TO OAXAC A
THE THOUSAN D FLAVORS OF MOLE
Geographic Location: In the southeast region of Mexico.
Area: 93,952 km2
Climate: 22° C (highest) - 18° C (lowest)
Population: 3,801,962 inhabitants
Between roots and stars covered in black clay, Oaxaca
is magical, with landscapes and history, fertile valleys
and desert hills, forgotten landscapes and virgin beaches, but above all, a remembrance of the past alive
in the ancient traditions. All is combined in an adventure full of flavors and colors, from green beans with
chepil or mashed chickpeas soup, or nopales caldillo,
mixed with moles, manchamantel or coloradito. And
to delight the palate, nothing like accompanying these delicacies with grated lime or prickly pear water.
TULE’S AHUEHUETE © CPTM 7 Foto: Ricardo Espinosa - reo
OAXACA
CHICKEN WITH MOLE
MAP
OAXACA
ACTIVITIES AND PLACES OF INTEREST
GASTRONOMIC ACTIVITIES
TOURISTIC ATTRACTIONS
Oaxaca
1. 20 de Noviembre Market
2. Mayordomo House
3. Casa Oaxaca
4. Casilda Waters
5. De la Abuela Typical Diner
6. Asaderos
Oaxaca
1. Ethnobotanical Garden
2. Palace of Government
3. De la Soledad Convent
4. Historic Center
Santa María del Tule
1. Stone broths
2. Ice cream
Ocotlán de Morelos
1. Ocotlán de Morelos Market
2. Typical sweets
Teotitlán del Valle
1. Tlamanalli Kitchen
2. Rancho Zapata
Zaachila
1. La Capilla Restaurant
Etla
1. Alebrijes
2. Black clay
Santa María del Tule
1. Tule Tree
Ocotlán de Morelos
1. Rodolfo Morales Museum
Teotitlán del Valle
1.Looms
TOURISTIC RESOURCES
PL ACES TO VIS IT I N T H E C I T Y OF OAXAC A
• Historic Center of Oaxaca.........................................................................................................Porfirio Díaz núm. 311. Oaxaca, Oaxaca
• Antonia Labastida Garden............Segunda calle de Abasolo, entre de 5 Mayo y Macedonio Alcalá, Oaxaca, Oaxaca
• Ethnobotanical Garden.............................................................................................Reforma s/n esq. Constitución, Centro, Oaxaca
• De la Soledad Convent.......................................Alameda de León, Plaza Central sobre Independencia, Oaxaca, Oaxaca
• Palace of Government.....................................................................Plaza de la Constitución, Centro Histórico, Oaxaca, Oaxaca
M U SEU M S
• T e x t i l e M u s e u m o f O a x a c a .............................................................................Hidalgo núm. 917 Centro, Oaxaca.
Business Hours: Tuesday to Sunday, from 10:00 am to 8:00 pm
• Museum of the Cultures of Oaxaca..............................................................................Andador Turístico Alcalá Centro, Oaxaca. Business Hours: Tuesday to Sunday, from 10:00 am to 8:00 pm
• Regional Museum of Oaxaca.....................................................................................................................................................Centro, Oaxaca.
Business Hours: Tuesday to Sunday, from 10:30 am to 8:00 pm
• Contemporary Art Museum of Oaxaca.................................................................................Macedonio Alcalá núm. 202, Oaxaca.
Business Hours: Wednesday to Sunday, from 10:30 am to 8:00 pm
SO M E T YPIC AL F E S T I VA LS
• La Guelaguetza.................................................................................................................The last two Mondays of July, Oaxaca, Oaxaca
• The Night of the Raddishes..........................................................................................................................December 23, Oaxaca, Oaxaca
• Corn State Fair...................................................................................................................................................... ............June 23, Oaxaca, Oaxaca
OAXACA
FESTIVALS
GASTRONOMIC RESOURCES
TLAYUDAS
They are thin and very big corn tortillas that are
cooked on one side on a comal until they thicken,
and then, they are left to brown standing next to the
embers. These totopos are prepared by spreading
lard, beans, salsa, fresh cheese or quesillo on them,
accompanied with a piece of tasajo.
TASAJO
It is beef meat that has been cured with salt, which
allows its preservation for several days, cut in long
and thin strips. It is grilled on charcoal and eaten in
tacos with water chili peppers and roasted onions. It
is also accompanied with tlayudas, chapulines, quesillo, and red maguey worms.
INSECTS
In Oaxaca, a whole range of insects is eaten, among
which we find chapulines, prepared, roasted and seasoned with garlic mojo, lime, and salt. They are usually
eaten in tacos or as an ingredient for a salsa made
with taviche chili pepper and green tomato. Red maguey worms or chinicuiles are also highly appreciated; they are left to dry on salt and are eaten in tacos,
or mashed with salt to accompany mezcal.
QUESILLO
Also known as thread cheese or Oaxaca cheese, it is
a fresh cheese prepared with raw cow milk, of soft
threaded paste, which can be shredded easily and
melts perfectly. It is presented in long strips rolled like
a hank, and it is used to prepare tlayudas and quesadillas.
CHILI PEPPERS
Among the many chili peppers of Oaxaca one can
mention the water chili pepper, of light green color
and long shape, which is eaten grilled with lemon
and salt; the black chilhuacle, red or yellow is used to
prepare moles; and pasilla, which is a smoked black
colored chili pepper used to prepare salsas.
TYPICAL DISHES
THE SEVEN MOLES FROM OAXACA
The state of Oaxaca owns an uncountable number
of moles, seven are the most famous and significant:
Black Mole, Coloradito Mole, Yellow Mole, Green
Mole, Chichilo, Almendrado, and Manchamanteles.
OAXACA
TLAYUDA
INSECTS
BLACK MOLE
It is soft, sweet, not too spicy hot and of dark color. It
is prepared with black chili peppers (chilhuacle, mulato and pasilla), seeds, spices and metate chocolate. It
is traditionally prepared with turkey meat and is also
used to prepare tamales wrapped in banana leaves.
COLORADITO MOLE
It has a burnt red color and a strong aroma. It is prepared with red chili peppers (ancho and guajillo), seeds,
spice, and tomatoes. This mole is served with pork
meat, and the salsa is also used to prepare enchiladas
for baptism celebrations.
YELLOW MOLE
It is highly aromatic and its color is close to orange. It
is prepared with yellow chili peppers (chilcostle and
chilhuacle), spices and yerbasanta, which provides a
unique flavor and aroma. This mole is prepared with
creole chicken meat, adding vegetables like chayote
and green beans, water chili pepper rajas, and chochoyotes (corn flour balls). It is also used to prepare
corn empanadas.
GREEN MOLE
It is light and has an herbal flavor. It is prepared with
green tomatoes, herbs (epazote, yerbasanta and cilantro), water chili peppers and corn masa to thicken
it. This mole integrates chicken and pork meat, adding
vegetables (chayote and squash), white beans, and
chochoyotes (corn masa balls).
CHICHILO
It is a black colored mole of strong flavor. It is prepared with chilhuacle and pasilla chili peppers, spices,
tortillas, and burnt chili pepper seeds, which add a
unique color and flavor to this dish, as well as avocado leaves to perfume it. It is served with beef meat,
adding vegetables like chayote and green beans,
chochoyotes, and green chili pepper rajas. There is
also red chichilo, prepared with red chili peppers (red
chilhuacle, guajillo and ancho), and it is flavored with
an herb from the region called “rabbit herb”.
ESTOFADO OR ALMENDRADO
It is a light mole made from tomatoes, sesame seeds,
and spices. It is served with pork, chicken and chorizo,
stirred with almonds, raisins, olives, capers, and jalapeño chili peppers.
MANCHAMANTELES
It is a light mole made from ancho chili pepper, seeds,
and spices. It is prepared with pork backbone meat
and slices of plantain, sweet potato and pineapples.
OAXACA
CHOCOLATEATOLE
STONE BROTH
This dish is prepared through one of the most ancient cooking techniques. On one side, river stones
are heated until they turn red, and on another side,
river shrimp, fish, tomatoes, onions and green chili
peppers are placed in a pot. Once the stones reach
the desired point, the pot is filled with water and the
stones are added into it which immediately make the
liquid boil, cooking the ingredients.
HIPS MOLE
This dish is prepared with the meat of a goat fed
with wild grass and salt, whose sole source of water
came from the grass so its flavor is quite strong. As
its name says it is prepared with the hip and the backbone of the animal, preparing a broth, which will
later be mixed with guajillo chili pepper, tomatoes,
green tomatoes, and cilantro and avocado leaves to
aromatize it.
CHILACAYOTA WATER
This is a unique beverage as it is prepared with chilacayota, all together with its seeds, cooked in water
with piloncillo and pineapple, Once cooled, it is aromatized with lime rind and served with a spoon so
the pulp and the seeds can also be eaten. Another similar beverage is pumpkin water, prepared in a similar way and served with pozole (cooked corn) on top.
CACAO BEVERAGES
In Oaxaca, it is very common to prepare beverages
with cacao, like tejate and chocolateatole.
TEJATE
It is made from corn cooked with ashes, which is mashed with pixtle (the pit of the mammee) coconut oil
and cacao roses. This paste is stirred with water until
the fat is released and it floats. It is then served in a jar
with foam on top and sweetened with syrup.
CHOCOLATEATOLE
This atole is made from white corn with a layer of
foam made from cacao and pataxtle (white cacao)
poured on top.
MEZCAL
This agave liquor with Designation of Origin is prepared from the pines or the hearts of several magueys,
like espadín or tobalá, which are cooked in ground
ovens and then mashed so they ferment. The fermented juice is distilled and the liquor is obtained. Mezcal
is consumed on its own in any of its three varieties
(white, rested or aged), accompanied with worm salt
and xoconostles, a type of sour prickly pears.
OAXACA
STONE BROTH
SERVICES OFFER
PREMIUM HOTELS IN THE
CITY OF OAXACA
Hacienda Los Laureles
Hidalgo núm. 21, Oaxaca, Oaxaca.
CP 68020
(951) 501 5300
www.haciendaloslaureles.com
Contact: [email protected]
Casa Oaxaca
García Vigil núm. 407,
Centro, Oaxaca, Oaxaca. CP 68000
(951) 514 4173
www.casaoaxaca.com.mx
FAMILY HOTELS
IN THE CITY OF OAXACA
Casantica Hotel
Av. Morelos núm. 601,
Centro,Oaxaca, Oaxaca. CP 68000
(951) 516 2673
www.hotelcasantica.com
Contact: reservaciones@
hotelcasantica.com
Victoria Hotel
Km 545 Carretera Internacional,
Col. Figueroa, Oaxaca, Oaxaca. CP 68070
(951) 502 0850
www.hotelvictoriaoax.com.mx
PREMIUM RESTAURANTS IN OAXACA
Hostería de Alcalá
Macedonio Alcalá núm. 307,
Centro, Oaxaca. CP 68000
(951) 516 2093
www.hoteriadelalcala.com
Las Quince Letras
Abasolo núm. 300, Centro
Oaxaca. CP 68000
(951) 514 3769
www.lasquinceletras.mx
Los Pacos
Belisario Domínguez núm. 108-1,
Col. Reforma, Oaxaca.
CP 68050
www.lospacos.com.mx
OAXACA
Casa Mayordomo
Macedonio Alcalá núm. 302,
(951) 514 4363
www.casamayordmo.com.mx
María Bonita Restaurant
Macedonio Alcalá núm. 706-B,
(951) 516 7233
La Abuelita Typical Diner
Int. Mercado 20 de Noviembre, local 101,
(951) 516 0702
Tlamanalli
Av. Juárez núm. 39,
Teotitlán del Valle, Oaxaca. CP 70420
(951) 524 4006
La Capilla
Km. 14 de la Carretera Oaxaca-Zaachila,
Col. Benito Juárez, Zaachila, Oaxaca.
CP 71250
(951) 528 6011
www.restaurantelacapilla.com.mx
OAXACA RESTAURANT
ACTIVITIES OF THE ROUTE
The tour begins in the City of Oaxaca, where you can
experience the preparation process and tasting of
the fascinating and typical mezcal in Rancho Zapata,
the place where this delicious and historic beverage
is distilled and stored. Few miles away, you will be
able to taste authentic Zapotecan food in Tlamanalli
Restaurant, while you live the experience of watching
the women from the region weaving a variety of products that will later be dyed with natural colorants.
On the way, you will have the chance to visit the Tule
Tree, with the biggest diameter of the world, where
capricious shapes were naturally created, and where the children from the region will tell you ancient
stories, while enjoying a delicious ice cream sheltered
from the sun under the giant ahuehuete tree.
Visit Oaxaca and drink chocolate!!! In Casa Mayordomo
you can prepare and try this beverage, discovering
the different processes in which the ingredients are
mixed to obtain chocolate. Smells, colors and flavors will be found in the markets, from the delicious
Casilda waters, typical of the State. You can also visit
Los Asaderos where you can buy your meat in filet
and grill it right at the spot, accompanied by the big
and crunchy tlayudas at De la Abuelita typical diner.
While being here, you can’t miss visiting the Historic
Center of Oaxaca, the Ethnobotanic Garden, the
Government palace, and De la Soledad Convent.
In Casa Oaxaca, you will have the opportunity to accompany Chef Alejandro Ruiz in an overwhelming
tour around the local markets to select with him the
necessary elements, and later cooking them in the
spectacular kitchen of the restaurant. You cannot
miss trying the stone broth, an emblematic dish of
the cuisne from Oaxaca. You will complete the experience by visiting the museums of Oaxaca, like the
Textile Museum, the Cultures Museum, The Regional
Museum, and the Contemporary Art Museum.
Few miles away from the City of Oaxaca, in Ocotlán
de Morelos, you will find regional sweets, which will
capture you with their flavors. La Conchita Sweets is
famous for its variety, and you will be able to appreciate the production techniques as well as tasting its
unique flavor.
You should consider planning your vacations in
Oaxaca during the second half of the year, so that you
can have the chance to participate in some of its fairs
and festivals, like the Corn Fair in June, the traditional
Guelaguetza in July, or the Night of the Raddishes in
December. Enjoy and taste the State of Oaxaca!
OAXACA
CHOCOLATE
CASA MAYORDOMO
This company is dedicated to produce, sell
and merchandise handcrafted chocolate
and mole according to the taste and preference of the client. Throughout the years,
and thanks to the effort and perseverance
of its owners, this company has quickly
grown, becoming one of the favorites of
local, national and international consumers,
and leaders in its field.
Macedonio Alcalá. 302,
(951) 514 4363
www.casamayordmo.com.mx
Business Hours: From 9:00 am to 7:00 pm
CONCHITA REGIONAL SWEETS
This typical sweets parlor from Oaxaca
is located inside the Ocotlán de Morelos
Market, where you can taste menguanitos,
lechecita empanadas, coconut tortitas, karlitas, gaznates, mamones, suspiros and caballitos, among others.
Mercado Ocotlán de Morelos
30 km away from the City of Oaxaca along
Carretera 175, Ocotlán de Morelos, Oaxaca
Business Hours: Monday to Sunday, from
9:00 am to 7:00 pm
RANCHO ZAPATA
This gourmet restaurant offers regional, national and international dishes, as well as tours
around Rancho Zapata, a current producing
plant of the handcrafted Benevá mezcal. Here,
you can enjoy a wide range of authentic mezcal of private production, and an extensive
menu in its restaurant which includes starters,
salads, soups, chowders, pasta, meat, poultry,
cuts, seafood, and delicious specialties such
as escamoles (ants’ eggs) and maguey worms.
Of course, you can also enjoy selected dessertstable wines, and much more.
Km 42 Carretera Internacional Oaxaca-Istmo
San Pablo Villa de Mitla, Oaxaca. CP 70440
(951) 514 7005
www.mezcalbeneva.com/rancho.html
TLAMANALLI RESTAURANT
This is the only restaurant that offers
authentic Zaptecan food in Mexico, where
recipes transmitted from generation to generation are transmitted verbally, without
any written tips or advices, dating centuries
ago, from the time of the Conquest and the
Colony, prepared today in Tlamanalli with a
close care and respect for traditions.
Avenida Juárez núm 39,
Teotitlán del Valle, Oaxaca.
(951)52 4-40-06
Business Hours: From 1:00 pm to 4:00 pm
OAXACA
RANCHO ZAPATA
REGIONAL SWEETS
20 DE NOVIEMBRE MARKET
Within the heart of the city lies this market, dedicated to the sale of food, in typical
fondas that offer authentic recipes from
Oaxaca. Just by walking its corridors, you
will taste the aromas coming from the ingredients of the region. You will not find a
match.
Aldama, Miguel Cabrera, Mina y 20 de
Noviembre. Centro, Oaxaca.
Business Hours: 8:00 am to 8:00 pm
AGUAS CASILDA
A whole tradition since 1926. It offers a
wide range of flavors and combinations.
The stand is located inside one of the most
typical markets of the State.
Inside 20 de Noviembre Market, local 703
(951) 514 3379
www.aguascasilda.com.mx
LOS ASADEROS
Walking the corridors of the 20 de
Noviembre Market you will find a wonderful place called Los Asaderos where you can
buy your meat, which will be grilled right
away, accompanied with water chili peppers, cheeses, or chorizo. It is served with
delicious recently prepared tortillas.
LA ABUELITA TYPICAL DINER
This diner of great family tradition has passed over four generations, offering typical
dishes from Oaxaca at any time of day, with
a wonderful seasoning.
Inside 20 de Noviembre Market, local 101
(951)1295524
DEL TULE ICE CREAM
Located right besides the majestic ahuehuete, you will find several stands that offer
fresh flavored waters and traditional ice
cream with flavors like mezcal, tunate, burnt
milk and a delicious tejate.
Centro de Santa María del Tule,
Santa María del Tule, Oaxaca.
OAXACA
AGUAS CASILDA
ALEJANDRO RUIZ IN CASA OAXACA
Alejandro Ruiz is an empiric chef who inherited from his mother the secrets of the
cuisine from Oaxaca. His passion for gastronomy has taken him to reinvent it and
achieving what few have: an exquisite fusion of colors, flavors and aromas that surprise every client.
During the past few years, he has become one of the most important men in
the gastronomy of not only the region,
but also from all over Mexico. The flavors
that Alejandro Ruiz has rescued from the
markets, his family and the entire State of
Oaxaca, have made him one of the best
chefs nowadays.
He works in Casa Oaxaca, an ancient house
that still vibrates with stories and secrets,
located in the heart of Oaxaca, the land of
colors and chants. Its colonial geometry
aligns the spaces around a patio with big
plant pots made from clay with vegetation
that creates a chiaroscuro effect along the
corridors.
García Vigil núm. 407,
Centro Histórico, Oaxaca. CP 68000
52 [951] 514 41 73
Contact:[email protected]
CALDO DE PIEDRA
In 1996, the Gachupín Velasco family opened a pre-Hispanic diner called Caldo de
Piedra along the main street of its hometown, Usila. Located in the North of the
State, along the riverbank of the Usila River,
the indigenous community lives surrounded by dramatic rocky mountains covered
by a tropical forest. The intention of the
family was to show the visitors of Usila
the dish called stone broth (caldo de piedra in Spanish), a culinary tradition of the
Chinanteca Culture whose descendants
have proudly kept. In 1999, the family presented the traditional dish in the City of
Oaxaca, and the pre-Hipsanic diner moved
to Santa María Coyotepec, a town on the
outskirts of the City of Oaxaca.
Today, and since 2006, this diner is located
under a charming palapa, located along the
highway that leads from Oaxaca to El Tule,
in Tlalixtac de Cabrera. On its new location,
the Gachupín Velasco family offers with excellent service the traditional stone broth to
the inhabitants of Oaxaca and both national and international tourists.
Km 11.9 Carretera Oaxaca - El Tule (almost in
front of Ciudad Administrativa)
Tlalixtac de Cabrera, Oaxaca.
(951) 517 8318
www.caldodepiedra.com
OAXACA
RANCHO ZAPATA
OAXACA
PHONE NUMBERS OF INTEREST
Green Angels................................................................................(516) 3810
Fire Department...........................................................................(516) 2231
Mexican Red Cross......................................................................(516) 4455
General Hospital..........................................................................(515) 1300
Federal Preventive Police...................................................(517) 5356
Secretary of Tourism of the State.……...........……..(951) 502 1200
TL AXC AL A AND PUEBL A
T HE SWE E T FLAVORS OF OLD
THE SWEET FLAVORS OF OLD / GASTRONOMIC ROUTES
WELCOME TO TLAXCALA
THE BREAD ROUTE
Geographic Location:
On the central-eastern region of Mexico
Area:
4,016 km2.
Climate: 16 °C (highest) – 12 °C (lowest)
The Gastronomic Route called The Sweet Flavors of
Old gathers the municipalities of Tlaxcala, Tlaxco and
Huamantla.
Of noble lands, fields and highlands, in Tlaxcala the
sky is dressed with honor, majesty and gallantry. It is
a privilege to be here and enjoy a gastronomy obtained from the fusion of two cuisines. The delicious
style of Tlaxcala is characteristic for its half-breed essence; its eclectic flavors mix the sweet, the salty and
the spicy.
The hands of the people from Tlaxcala have learned
how to handle the masa, to spread white flour, and
blessing of the wheat, the rain, the soil, and the sun,
to create delicate flavors and smells, warm as the traditional festival bread with its countless forms product of an extraordinary collective imagination.
CACAXTLA © CPTM 7 Foto: Ricardo Espinosa - reo
TLAXCALA
FESTIVAL BREAD
MAP
TLAXCALA
Tlaxcala
1. Tía Yola Pulquería
2. Festival bread
3. Los Portales Restaurant
Tlaxco
1. Laguna burnt clay workshop
Huamantla
1. Danna wood utensils workshop
Tlaxcala
1. Tlaxcala Cathedral
2. Culture Palace
3. Historic Center
4. House of Stone
Tlaxco
1. Ecotourism
2. Natural labyrinths
3. Mimiahuapan Hacienda
Huamantla
1. Hang gliding
2. Biking
TOURISTIC RESOURCES
PLACES TO VISIT
• Cathedral............................................................................................................................................Historic Center, Main Square of Tlaxcala
• Historic Cente..................................................................................................................................Historic Center, Main Square of Tlaxcala
• Culture Palace.................................................................................................................................Historic Center, Main Square of Tlaxcala
MUSEUMS
• Art Museum of Tlaxcala..................................................... Guerrero 15, Centro, Business Hours: From 10:30 am to 8:00 pm
• Miguel M. Lira Museum.................................................Av. Juárez 62, Centro, Business Hours: From 10:30 am to 8:00 pm
• Pacell Cultural Center of Tlaxcala A.C............................De Jesús 4, Centro,Business Hours: From 10:30 am to 8:00 pm
• Living Museum of Arts...............Blvd. Emilio Sánchez Piedras 1, Centro, Business Hours: From 10:00 am to 8:00 pm
• San Francisco Ex- Convent Regional Museum..................................Centro, Business Hours: From 10:00 am to 8:00 pm
TLAXCALA
SOME TYPICAL FESTIVALS
• Santa Inés Day...........................................................................................................................................................January 21, in Tlaxcala, Tlax.
• Day of the Virgin of Ocotlán............................................................................................................................................. May, in Tlaxcala, Tlax.
• Patronal Festival and Sarape Fair....................................................................................... May 20, in Santa Ana Chautempan, Tlax.
• San Agustín Festival....................................................................................................................................................August 28, in Tlaxco, Tlax.
• The Festival of the Sanctuary of the Defense....................................................................October 12, in San Juan Totolac, Tlax.
• Cane Fair.....................................................................................................................................December 30, in San Esteban Tizatlán, Tlax.
QUELITES
The word quelite is used to define all the plants with
tender edible leaves. They are usually plants that
sprout spontaneously in the cornfields, in the mounts
next to natural water deposits, but sometimes they
are cultivated as crop leaves. Quelites are the foundation of Mexican food, and are eaten grilled or in soups
and stews. There are hundreds of varieties: ashed
quelites, huazontles, quintoniles, purslanes, vinagrera,
chivitos, epazote, pápalo, xocoloyes, cilantrillo, xonacates, berro de palmita, cucharillas, tlacuazón, pipitza,
romeritos, squash guides, chayote guides, chilacayote guides, and many more.
TYPICAL DISHES AND BEVERAGES
BROAD BEAN BROTH
This soup is prepared from dry broad beans and has
several variations, as it is spiced with different herbs
and chili peppers. It is complemented with different
vegetables like squash, squash blossoms, nopales or
xoconostles.
CHILEATOLE
This is a salty atole prepared with corn dough, serrano
chili pepper, squash leaves, epazote, and corn kernels,
consumed for breakfast or as a soup for lunch.
TACOS PLACEROS
They are corn tortillas, with which the client creates
his or her own taco at will using a great variety of ingredients like chicharrón, fresh or aged cheese, little
fish, river shrimps or acociles, maguey worms, chinicuiles or red worms, chapulines, nopalitos, guajes
(edible vines), the famous peel avocado, which is eaten all together with its skin, some type of raw quelite
like pápalo, pipitza, cilantro or xocoyoles, and at last, a
salsa prepared in the molcajete and salt.
POT MOLE
It is a beef broth spiced with epazote and some
type of dry ground chili pepper like guajillo, pasilla
or chipotle, accompanied with vegetables like elote, squash, squash blossoms, squash guides, green
beans, xoconostles, potatoes, chayotes or mushrooms. This dish is accompanied with tortillas and is
considered a full meal.
MOLE PRIETO
It is prepared with red and chipotle chili peppers,
toasted until they turn dark and therefore giving this
mole its characteristic black color. This dish is prepared with minced pork meat and corn masa to thicken
it, adding a texture similar to atole, so it is served in
clay jars as if it was a beverage. It is accompanied with
pork meat slices and long tamales.
TLAXCALA
CHILE ATOLE
MATUMA OR BRICK MOLE
It is prepared with red chili peppers (guajillo and
puya) which give it a brick-like color, spices, corn
masa to thicken it and beef meat. Just like mole prieto, it is served and consumed in jars, accompanied
with long tamales.
ALEGRÍA WATER
It is a fresh beverage similar to horchata water prepared with amaranth, cinnamon and sugar. This typical
beverage is typical in rural zones, although nowadays
it can be found in some restaurants.
PULQUE
This low alcohol content beverage is obtained from
the sap of the maguey called mead, which is fermented to turn it into pulque. It is usually consumed in
its white version (natural) or cured, adding the pulp
of fruits or vegetables, different types of seeds and
spices. There is a whole variety of flavors that include
the cured preparations of almond, celery, oat, peanut,
prickly pear, melon, strawberry, lime, tomato, pinion,
chili pepper, pistachio, and walnut.
TLAXCALA
PULQUE © CPTM 7 Foto: Ricardo Espinosa - reo
SERVICES OFFER
CITY OF TLAXCALA
Quinta San Clemente
Prolongación Independencia núm. 58,
Centro, Tlaxcala, Tlaxcala. CP 90000
(246) 462 1989
www.quintasanclemente.com
Real del Lago
Av de los Deportes núm. 15,
Col. Adolfo López Mateos,
Tlaxcala, Tlaxcala. CP 90040
(246) 462 0399
www.realdelago.com
CONVENTIONAL HOTELS IN
THE CITY OF TLAXCALA
Jerocs Plaza
Blvd. Revolución núm. 4-bis,
Col. La Garita, CP 90000
www.gshoteles.com.mx/gs_tlaxcala.php
Tlaxcala, Tlaxcala.
Zurbarán Independencia
Independencia Sur núm. 52 Letra A,
(246) 462 9838
www.hotelzurbaran.com.mx
PREMIUM RESTAURANTS IN TLAXCALA
Los Portales
Plaza de la Constitución núm. 8,
Centro. CP 90000
(246) 462 2338
www.restaurantelosportales.com.mx
FAMILY RESTAURANTS IN TLAXCALA
Tirol Restaurant
Av. Independencia núm. 7,
(246) 237 54
Tía Yola Pulquería-Restaurant
Plaza Xicoténcatl núm. 7,
(246) 462 7309
La Casa de Doña Lucía
Plaza Xicoténcatl núm. 7,
(246) 462 7309
TLAXCALA
LOS PORTALES RESTAURANT
The Route is represented by the states of Tlaxcala and
Puebla. It begins in the capital city of Tlaxcala, named
in the same way, where you can travel back to the
past in modern pulquerías and relive the experience
of how our forefathers used to drink pulque. In Tía
Yola, you will find a great variety of cured pulques,
served in traditional glasses, enjoying this delicious
beverage at its best. This state is one of the producers
of the festival bread, a delicious tradition that you can
experience in the region of San Juan Totolac, a fully
baker municipality, where you will prepare this tasty
bread while listening to the great historic tales from
Tlaxcala told by Mr. Constantino Santacruz Delgado, a
baker, poet, writer, and historian.
Very close from there, lies the municipality of San
Sebastián Altahapa where burnished clay is produced in the Laguna workshop. Visiting it will be a unique experience as you will be able to see the entire
process and even have the chance to design your
own sculpture.
In Cuahuatzala, inside Danna workshop, you will learn
the ancient use of tools to carve wood and create typical figures of the State, with the help of maestro
Celso padilla paredes. If cooking is your thing, you
will be awaited at Los Portales Restaurant with the
delicious gastronomy of Tlaxcala and a cooking course where you will learn how to cook food from the
region.
This attractive gastronomic ritual can be complemen-
ted with the visit to the Cathedral, the Historic Center,
and the Culture Palace, as well as sinking into the history of Tlaxcala through the Pacell Cultural Center and
the Art Museum, the Miguel M. Lira Museum, and the
Regional Museum. If you are lucky to be there around
January, you can put a cherry on top of your tour by
participating in the Festivals of the Virgin of Ocotlán
in the beautiful Church of Ocotlán, and if it is in May
that you are visiting us, you can enjoy the celebration
of the Day of Santa Inés.
TLAXCALA
TALAVERA FACTORY
LA CORONA TALAVERA FACTORY
You can fabricate your own plates, vases,
glasses and more utensils using the ancient
technique of Talavera, decorating them at
your taste, besides knowing different objects that can be made with this style.
Calle Máximo Rojas núm. 3,
Barrio Santiago,
San Pablo del Monte, Tlaxcala.
(222) 282 0080
LAGUNA BURNISHED CLAY WORKSHOP
You can visit this workshop where you will
find a great variety of articles crafted in burnished clay, and where you will be able to
create your own vase, plate, glass or other
kitchen utensils.
Emilio Sánchez Piedras núm. 54,
San Sebastián, Tlaxcala.
01 246 4681 407
FESTIVAL BREAD
You will learn how to prepare the traditional festival bread, prepared over low fire in
stone ovens.
Av. Insurgentes núm. 15,
San Juan Totolac, Tlaxcala.
01 246 144 01 71
Contact: Constantino Santacruz Delgado,
[email protected]
TLAXCALA
LAGUNA BURNISHED CLAY WORKSHOP
FESTIVAL BREAD
TLAXCALA
Civil Protection ............................................................................(462) 5459
Fire Department...........................................................................(464) 0779
Rescue and First Aids..................................................................(462) 2320
Mexican Red Cross......................................................................(462) 0920
Green Angels.................................................................................(462) 3606
Secretary of Tourism of the State....................................(246) 465 0967
WELCOME TO PUEBLA
THE SWEET FLAVORS OF OLD
Geographic Location: In the Center-East of Mexico
Area: 34,251 km2.
Climate: 27 °C (highest) - 17.5° C (lowest)
The Gastronomic Route of The Sweet Flavors of Old
covers the municipalities of Puebla, Cholula, Zacatlán
de las Manzanas and Cuetzalan.
Cinnamon, pepper, chili pepper and sweet mix to
welcome an exquisite gastronomy full of aromas, flavors and colors. With streets that tell stories and an
ecclesiastic environment, this region seems to whisper ancient legends through the wind. Puebla will
surely delight you with its food, culture and tradition.
.
PUEBLA
TYPICAL SWEETS
MAP
PUEBLA
Puebla
1. The typical sweet Street in 6 Oriente Street
2. Market of poblanos flavors
3. La Pasita
4. Sor Juana Inés de la Cruz cooking workshop
5. El Carmen market
Puebla
1. Historic Center
2. The House of Alfeñique
3. Santa Mónica Convent
4. 5 de Mayo Battle Memorial
5. Gastronimic Festival of mole poblano
6. Chili Pepper in Nogada Festival
Zacatlán de las Manzanas
1. Process of production and storage of cider in
Bodegas Delicias
Cuetzalan
1. Pepper and cinnamon fields
San Pedro Cholula
1. Talavera de la Reyna
2. Typical food tasting
Cholula
1. Cider Museum
2. The Ritual of Quetzalcoatl
3. Streetcar Cholula
Zacatlán de las Manzanas
1. Apple Fair
Cuetzalan del Progreso
1. Huipil and Coffee Fair
TOURISTIC RESOURCES
PLACES TO VISIT
• Zócalo................................................................................................................. Don Juan de Palafox, Centro Histórico, Puebla, Puebla
• Africam Safari....................................................................................................... Km. 16.5 Blvd. Cap. Carlos Camacho, Puebla, Puebla
• Popocatépetl-Iztaccíhuatl National Park................................... Carretera México Pueblo 150 desviación Chalco km 42
Amecameca, Puebla
• Main Theater...................................................................................................Calle núm. 8, Oriente Esquina 6 Norte, Puebla, Puebla.
• Cholula Archeological Zone......................................................................................................14 Poniente y 8 Norte, Puebla, Puebla
• El Parían Market......................................................................................................................... Calle 2 Oriente y 6 Norte, Puebla, Puebla
• The House of Alfeñique.................................................................................8 Norte núm. 416, Centro Histórico, Puebla, Puebla
MUSEUMS
• Amparo Museum..........................................................................................................................................Centro Histórico, Puebla, Puebla
• Imagina Museum....................................................................................................................... Centro Cívico 5 de mayo, Puebla, Puebla
• Santa Mónica Ex-Convent..........................................................................................................18 Poniente núm. 103, Puebla, Puebla
• Mexican Railways National Museum.............................................................Calle 11 norte, Centro Histórico , Puebla, Puebla
• Revolution Museum...........................................................Casa de los Hermanos Serdán, Calle 4 Oriente 16, Puebla, Puebla
PUEBLA
SOME TYPICAL FESTIVALS
• San José Festival........................................................................................................................................................... March 19, Puebla, Puebla
• Huejotzingo Carnival......................................................................................................................... March or April, Huejotzingo, Puebla
• Puebla Fair.....................................................................................................................................................April through May, Puebla, Puebla
• Commemorative Parade of the Battle of Puebla..............................................................................................May 5, Puebla, Puebla
• Nuestra Señora de la Defensa Festival................................................................................................................May 24, Cholula, Puebla
• Mole Poblano Festival.......................................................................................................................................................... June, Puebla, Puebla
• Chili Pepper in Nogada Festival................................................................................................................................August, Puebla, Puebla
• San Pedro Cholula Festival.....................................................................................First two weeks of September, Cholula, Puebla
• Huey Atlixcáyotl......................................................................................................................... Last week of September, Atlixco, Puebla
• National Fair of Coffee and Huipil................................................................................... First week of October, Cuetzalan, Puebla
• Handcrafts Yearly Fair (Expo Puebla).................................................................................. First days of December, Puebla, Puebla
POBLANO CHILI PEPPER
It is a big fresh chili pepper of dark green, red or brown
color, not too spicy. It is used to stuff, in rajas (slices),
or included in dishes like soups, stews or salsas. The
ancho and mulato chili peppers are obtained from
the poblano chili pepper, both used to prepare mole.
SWEET POTATO
It is an edible root with sweet flavor, of white, yellow
or purple colors, which is eaten cooked, in pure, or
included in stews and soups. It is also consumed
cooked with piloncillo and used to prepare sweets.
COFFEE AND SPICES
In the Huasteca of Puebla, particularly in the North
Sierra of Puebla, coffee is cultivated in the traditional
way, as well as other spices like vanilla, fat pepper and
cinnamon. The most traditional way of drinking coffee in Mexico is the pot coffee, prepared by boiling
the coffee grains with piloncillo, cinnamon, clove and
orange rind, to then drink it from a small clay jar.
Vanilla is the fruit from a climbing orchid native from
Mexico that offers a subtle aroma. It is traditionally
used to aromatize chocolate and to prepare sweets
and desserts.
Fat pepper is the fruit of a tree native from Mexico,
of strong spiced aroma. It is used to flavor chocolate
and other beverages, as well as in adobos and moles.
Cinnamon, of spicy perfumed flavor, is the bark of a
tree. In Mexico, it is essential in the preparation of beverages, moles, sweets and desserts.
APPLE
Zacatlán is one of the main producing zones of this
fruit around the Country. With the apples harvested
in there, sweets, preserved products, sodas, juices,
liquors and the traditional cider form the region are
prepared.
TYPICAL DISHES AND BEVERAGES
MOLE POBLANO
It is the most famous and widely known of the
Mexican moles. The story tells that in colonial times,
and during the visit of the Viceroy of the New Spain to
the city of Puebla de los Ángeles, the Dominique nuns
of the Santa Rosa de Lima Convent prepared a special
dish to delight him. It is said that mole poblano was
an inspiration from Sor Andrea de la Asunción, who
first ordered to fatten a turkey with walnuts, chestnuts and hazelnuts, as the event was due in one month
from the time they were noticed of it. The day of the
banquet, she ordered to sacrifice the animal and that
its meat would be cooked in broth.
Then, the nun picked four different types of chili pepper: ancho, mulato, chipotle and pasilla. In a cooking
pan, she placed lard and toasted the chili peppers.
PUEBLA
VANILLA © CPTM 7 Foto: Ricardo Espinosa - reo
Separately, she toasted two handfuls of sesame seeds.
After this, she took from the Talavera spice racks cloves, pepper, peanuts, cinnamon, almonds, aniseed and
cumin, and then she added chocolate bars, tomatoes,
onions, and grilled garlic. She mixed all with the chili
peppers and some hard tortillas, and personally kneeled
down and finely mashed everything on a metate. Right
after this, in a clay pot, she melted lard over low fire, she
burnt rosemary and thyme, she added all the black mix
that she had previously mashed, poured few cups of
turkey broth, and after slightly frying the chunks of meat
from the animal, she added the sauce she had previously
created. The mole cooked slowly and started to emanate
a delicious and unique aroma. When serving it, she decorated it with the toasted sesame seeds. It is said that the
Viceroy tried the new dish and was instantly fascinated by
it. In gratitude, he ordered to redecorate the kitchen of the
convent with expensive Talavera from Puebla.
TLACOYOS
These are corn gorditas shaped in triangles, which are
cooked on a comal and stuffed with dry pea paste,
avocado leaves and serrano chili peppers. They are
served with fresh cheese and salsa on top.
CHALUPAS
These are small thick gorditas in the shape of an oval,
which are topped with shredded beef meat, onions,
and green or red salsa.
TINGA
This is a dish prepared with shredded beef meat and
sliced onions in a tomato caldillo (broth) with chipotle chili pepper and chorizo. It is usually eaten with
tostadas.
PIPIÁN
This is a mole prepared with pumpkin seeds, green
tomatoes, aromatic herbs (epazote, cilantro and avocado leaves) and serrano chili peppers, which is traditionally prepared with duck. There is also red pipián,
made from tomatoes, guajillo chili peppers, seeds
(peanuts and sesame seeds) and spices.
CHILI PEPPERS IN NOGADA
The legend tells that when Agustin de Iturbide passed
by the City of Puebla in 1821, the Augustinian nuns
from the Santa Mónica Convent wished to delight him
by offering him an original dish. They took ingredients
from the region like Calpan walnuts, Zacatlán apples,
Huejotzingo peaches and pears, Tehuacán pomegranates, and San Martín Texmelucan chili peppers, creating a
dish that included the three colors of the Trigarant Army:
the green of the poblano chili peppers, which were
stuffed with a picadillo made from meat and fruits; the
white of the sauce called nogada, used to soak the chili
pepper with it; and the red in the pomegranate used to
decorate the finished dish. Since then, chili peppers in
nogada became the national dish of Mexico.
PUEBLA
MOLE POBLANO © CPTM 7 Foto: Ricardo Espinosa - reo
TLAYOYOS © CPTM 7 Foto: Ricardo Espinosa - reo
CEMITA © CPTM 7 Foto: Ricardo Espinosa - reo
TYPICAL SWEETS FROM PUEBLA
In puebla, handcrafted sweets are a whole tradition.
There are dozens of them, as variated as its ingredients and processes of preparation. There are mazapanes, buñuelos, piñonate, cajeta, sweet potatoes,
borrachitos, alfajores, muéganos, cocadas, rice with
milk, jamoncillo, natilla, polvorones, cubiletes, ante,
pickled cider, chacualole, chongos, peanut condumbio, pepitorias, mostachones, tejocote jelly, Santa
Clara tortas, and many more.
TYPICAL BEVERAGES
CIDER
This is a sparkling wine of low alcoholic content. It is
produced with acid apples, whose juice is fermented
in great wooden barrels which provide its characteristic flavor.
ROMPOPE
This beverage is traditionally prepared by the nuns of
the different convents of Puebla, considered a great
digestive. It has a low alcohol content and is prepared
from milk, egg yolks, sugar, almonds, and spices like
vanilla, nutmeg and cinnamon.
RAISIN LIQUOR
It is a handcrafted alcoholic beverage made from raisins. It is served accompanied with a slice of cheese
and a dry fruit so one can enjoy the mix of flavors that
explode in the palate.
PUEBLA
CHILI PEPPERS IN NOGADA
SERVICES OFFER
CITY OF PUEBLA
Habita La Purificadora
Callejón de la 10 Norte núm. 802,
Col. Pasos San Francisco, Barrio el Alto
Puebla, Puebla. CP 72000
(222) 2309 1920
www.lapurificadora.com
El Sueño Hotel
9 Oriente núm. 12, Centro,
(222) 232 6489
www.elsueno-hotel.com
Casona de la China Poblana
4 Norte, núm. 2, Col. Centro,
Puebla, Puebla, CP 72000
(222) 242 5621
www.casonadelachinapobla.com
Hotel casa reyna
Privada 2 Oriente núm. 1007, Col. Centro
Puebla, Puebla, CP 72000
(222) 232 2109
www.casareyna.com
Mesón Sacristía de la Compañía
6 Sur núm. 304 Callejón de los Sapos
Col. Centro, Puebla, Puebla, CP 72000
(222) 232 4513
www.mesones-sacristia.com
CONVENTIONAL HOTELS IN THE
CITY OF PUEBLA
Colonial
4 Sur núm.105, Centro,
(222) 246 4612
www.colonial.com.mx
Best Western
5 Poniente núm. 2522, Col. La Paz,
((222) 230 0122
www.bwrealdelpuebla.com.mx
Contact:reservaciones@bwrealdepuebla.
com
PUEBLA
PREMIUM RESTAURANTS
Fonda Santa Clara
3 Poniente núm. 307,
Centro, Puebla, Puebla. CP 72000
(222) 242 2659
www.fondadesantaclara.com
La Noria
41 Poniente núm. 2120,
Col. Ex Hacienda de La Noria,
(222) 237 7213
www.restaurantelanoria.com
El Mural de los Poblanos
16 de septiembre núm. 506,
Centro, Puebla, Puebla. CP 72000
(222) 242 0503
www.elmuraldelospoblanos.com
CONVENTIONAL RESTAURANTS IN PUEBLA
San Leonardo
Av. 2 Oriente núm. 211, Centro,
(222) 223 6600
www.hotelsaanleonardo.com.mx
[email protected]
La Casa de los Muñecos
2 Norte núm. 2, Centro, Puebla, Puebla. CP 72000
(222) 242 4825
www.casadelosmuñecos.com
FAMILY RESTAURANTS IN SAN PEDRO
CHOLULA
Plaza Santa Rosa
Typical food and buffet
From 8:00 am to 8:00 pm
Portal Guerrero N°. 5
(222) 178 0162
El Balcón
Regional food (full meals and à la carte)
From 9:00 am to 6:00 pm
8 poniente N°. 118
(222) 247 7487
Kiosco de Cholula
Typical food, à la carte
In the middle of the zócalo (main square)
(222) 123 0553
Xochitl Calli
4 norte N°. 602
(222) 247 0650
Puebla conforms along with Tlaxcala the Gastronomic
Route of The Sweet Flavos of Old. In this wonderful
State full of colors, aromas and flavors, you will live the
experience of activities related to its gastronomy, like
the sweets workshops offerd by Santo Domingo Nuts
and Pinions, where you can take part of the amazing
process of creation. Besides, you will visit the extraordinary markets that preserve in their corridors a sort
of half-breed magic, like the Flavors Market, where you
will find the delicious taste for typical cuisine.
Enjoying the Historic Center of Puebla is really spectacular. There, you will find the House of the Alfeñique
and the El Parián Market. You cannot miss visiting
the neighborhood called Barrio de los Sapos (the
Neighborhood of the Frogs), where you wil find La
PAsita, which since 1916 is considered the most popular store of Puebla, famous for its liquors and the
combination of gastronomy and its beverages with art.
Museums like Amparo, Imagina and the Santa Mónica
Ex-Convent, as well as the Railway Museum and the
Revolution Museum among others, are places that you
definitely must see.
Few minutes away from the City of Puebla, you will find
the Pueblo Mágico of Cuetzalan, where you can walk
around the pepper crops and know its processes, while you perceive the smells of the cinnamon, as there is
a great amount of trees of this delicious spice nearby.
In the region of San Pedro de Cholula, you will find
the Cider Museum where you can participate in a
tasting. Another one of the delicacies from Puebla is
the Zacatlán de las Manzanas cider, produced in this
Pueblo Mágico where you will know about the process from the birth of the apples to the bottling of
this delicious beverage.
The visit to Puebla is culminated with the color and
folklore of its festivals and celebrations, like the Fair
of Puebla in April and May, the historic commemoration of the Battle of Puebla in May, the Huejotzingo
Carnival in March through April, the Handcrafts fair on
December, and the gastronomic festivals of the Mole
Poblano in June, and of the Chili Pepper in Nogada
in August, all covering in whole the expectations of
your trip.
PUEBLA
TINGA
LA FLOR DE VILLANUEVA
The prickly pear, with its red and white variations, is a proudly Mexican fruit, no doubt the
most refreshing of all. This company exports
to Europe, the United States and Canada,
and you will have the chance to watch the
different preparation processes of this fruit.
Nuevo León núm. 3, San Sebastián
Villanueva, Acatzingo, Puebla. CP 75150
(222) 297 4094
www.laflordevillanueva.com
PRISSA
This is a 100% Puebla company, dedicated
to distribute and merchandise wines, liquors and gourmet products. It has a great
variety of table wines from the main producers around the world. It is a guarantee of
quality and authenticity.
Av. Osa Mayor núm. 2902, local 5, La Isla
de Angelópolis, Col. Unidad Territorial
Atlixcáyotl, Puebla, Puebla
(222) 303 1900
www.prissa.com
OLIVA RUIZ
They cultivate red and white grapes in the
North Sierra of Puebla, creating the delicious Oliva Ruiz red wine as well as raw pasteurized juice, besides from jams.
Primera Cerrada de 1°. de Mayo núm. 8, Col.
Nuevo Necaxa, Puebla, Puebla.
(764) 763 0844
STEFANONI CHEESES
These fine and firm texture cheeses offer
magnificent flavors and aromas. The company, proudly from Puebla, has 20 years of
experience available to you through 24 different types of cheese.
Av. Reforma núm.356, Col. Rancho
Tenamaxtla, Chipilo, Puebla.
(222) 283 2088
[email protected]
LA ZARZA
This fine confectionery shop has 48 branches located in the states of Puebla, Tlaxcala
and the Federal District. They have a wide
offer of products, being their specialty the
cheesecake with blackberries.
Vía Atlixcayótl núm. 4008, local 101, Col. San
Martinito, San Andrés Cholula, Puebla.
(222) 243 4626
www.lazarza.com.mx
RESERVA AZUL
This coffee plantation has an 11-hectares
ecological reserve. Reserva Azul coffee has 25
years of experience in producing, processing,
and roasting coffee. Here, you will be able to
visit the coffee fields and watch the process to
roast coffee, typical from Cuetzalán.
Saturday and Sunday at 4:30 pm
Main street, El Cuichat community,
Cuetzalán del Progreso, Puebla.
(222) 570 8437, 045 (232) 118 8688
[email protected]
[email protected]
PUEBLA
COPA DE ORO MUSEUM OF CIDER
One of the most important factories of cider
in Mexico, located in Puebla, and created in
1908 by Mr. Ramón Blanca Amador. In its
beginnings, it produced aguardiente (liquor)
and sodas under the brand Actiopa. On time,
around 1936, and due to the fact that the
best apples are harvested in Puebla, comparable to the best ones from Europe, they began producing cider under the name Copa
de Oro. They exhibit interesting memorabilia
like pictures, documents, and objects, all witnesses of the history of this company.
3 Sur núm. 904, San Pedro Cholula, Puebla
(222) 247 19 89
LA PASITA
This place is distinguished for its peculiar decoration and for the beverages it offers. It is
the most famous cantina of Puebla, internationally recognized thanks to the traditional
beverage precisely called Pasita (Little Raisin).
Avenida núm. 5 Oriente num. 602,
Centro, Puebla, Puebla CP 72000
(222) 232 4422
BODEGAS DELICIAS
They have over 50 years of tradition producing cider. In their facilities, one can watch
the processing and bottling of cider. They
produce cider, fruit liquors, jams, and sauces, among other goods.
Calle 3a. Galeana núm. 5, Zacatlán de las
Manzanas, Puebla.
(797) 9751335
[email protected]
SOR JUANA INÉS DE LA CRUZ COOKING
WORKSHOP
An introduction to the traditional techniques
used to prepare the most authentic dishes
from the gastronomy of Puebla, with the guidance of its executive chef and the support of
a translator in case it is necessary. They offer
several packages with various price options.
6 Sur No. 304 Callejón de los Sapos, Historic
Center, CP 72000, Puebla, Puebla.
(222) 232 4513, Fax.: (222) 242 3554
[email protected]
www.mesones-sacristia.com
TALAVERA DE LA REYNA
This is a talavera production workshop. Live
the experience to watch how craftsmen
preserve through their touch and skills one
of the most important applied arts of the
Country, a hand process through which
each piece is carefully created, bringing a tradition from the late 16th century to our days.
Camino a la Carcaña 2413 recta a Cholula,
CP 72800, Cholula, Puebla.
(222) 225 4132, (222) 225 4182
producció[email protected]
www.talaveradelareyna.com.mx
EL CARMEN MARKET
This market is located in the historic center.
It is the most famous place for the preparation of its cemitas, one of the best-known
traditional dishes of Puebla.
Calle 21 Oriente No. 209, El Carmen, Puebla,
Puebla.
PUEBLA
Mexican Red Cross ....................................................................(235) 8631
Emergencies..............................................................................................065
Fire Department........................................................................ (245) 7392
Municipal Police Department................................................(232) 6667
Secretary of Tourism of the State.................................01 800 326 8656

GASTRONOMIC ROUTE THE THOUSAND FLAVORS OF MOLE

Transcripción

Documentos relacionados

Mario Marín Torres, Gobernador del Estado de Puebla

Una Visita A Oaxaca, México

1er Encuentro de Textiles Mesoamericanos