Puebla – My Slice of Mexico

Traditional Sweets – Cocadas Doradas

July 26, 2022August 7, 2022by Irene1 Comment

Although coconuts are not native to Mexico, but were brought after the Spanish conquest, they quickly became endemic to coastal regions, and nowadays there are many ways to cook with them. Curiously, Puebla is an inland central state with relatively cool weather, so coconuts are not cultivated there, but these sweets have been around for many years, with the recipe mostly unchanged; people in Puebla still make them commercially or at home, for the sheer pleasure of tasting their “doraditas” – “goldies” ... click on title for more

Desserts

Polvorones – Old-Fashioned “Dusty” Treats

December 2, 2021June 30, 2022by Irene15 Comments

Old-fashioned polvorones are enjoyed year-round both in Spain and Mexico, but become ubiquitous during the Christmas season, when batches of hundreds of the dusty and dusted sugary treats, are prepared in convents and bakeries. Some modern recipes call for vegetable shortening instead of lard, a good choice for vegan regimes. I offer the traditional recipe with lard, scaled down to a small batch, convenient to make at home ... click on title for more

Bread, Regional Cuisine

Puebla Style Cemita Buns

June 9, 2021January 2, 2022by Irene8 Comments

In the Mexican state of Puebla, cemitas are savoury buns made with a little more yeast than usual white bread; before baking, they are brushed with a sweetened slurry together with a sprinkle of sesame seed. This technique produces a very fluffy crumb inside, and a golden colour and extra crispiness on the outside ... click on title for more

Beverages, Celebrations, Mexican Culture

A New Year’s Tradition – Cider (Sidra) vs Sparkling Wine

December 29, 2020January 1, 2021by Irene19 Comments

In Mexico, hard apple cider - sidra in Spanish - has traditionally been the bubbly of choice for the New Year's toast, although nowadays, many families go for champagne or other sparkling wines ... click on title for more

Mexican Culture, Regional Cuisine, Soups

Elopozole – Puebla Style Corn Soup

September 23, 2020September 28, 2020by Irene19 Comments

In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more