Puebla is a gold mine in terms of gastronomy is concerned, it has a variety of dishes and ingredients. Poblano there for the idea of taking a snack, because they could include a delicious snack chalupas and gorditas, or succulent cemitas rugged volcanoes that appear in the amount of ingredients that lead inside. Several soups are prepared with different products such as corn, squash, chicken and pork, and more sophisticated as the brain or almonds. As for the dishes could become very long list, but we will tell you here as representative to be prepared.

Of course we must start with one mole of the most important dishes of the state and which has achieved international fame, including its variants, such as pipi, the black, green, and others.

From there we would have to go to the famous chiles en Nogada, only available during August and September. We can also mention the delicious jerky, trout is produced in several hatcheries in the state, the tamales cumin, corn, bean and ash, the mass of belly, white and blue tortillas, barbecue mixiote of the mess with Romerito, Adobo and black huazontles, and to conclude, perhaps with one of the richest, we must mention the hip sabrosísimo mole, whose recipe is difficult to achieve and it holds almost a ritual in its preparation (this dish comes from Tehuacán).

Another delicious cuisine poblana are sweet, because there is a huge variety which has its origins during the colonial period, when the nuns in their convents established real laboratories where snacks were prepared authentic angel. Not forgetting of course the sweet potato, the cajeta, marzipan figures, alfajores the cocadas, sweet milk and cookies, just to name a few.
 

         

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