Two days in the gritty Puebla I wander the streets in search of the food it is famous for. Chilies en Nogada lives up to its reputation as a sensory delight. A large green chili stuffed with chicken and dried fruit, covered with a creamy walnut sauce and sprinkled with pomegranate seeds. I am lucky to have arrived at this time of the year when it is in season.
The mole from this region was also something to be had; a tasting plate in a local restaurant leaves my taste buds dancing with flavors.
The Cuetlas, (caterpillars)
and the chapulines (grasshoppers)
Both crunchy and slightly chewy, possibly did not arrive in my table with their best colors, and left a little to be desired.
A few tacos Arabica later, and I am on my way to Veracruz.