Typical food of Tehuacan

•            Chiles en nogada (Miahuatlan                                                                                           “Chiles en nogada” is a dish from Mexican cuisine.The name comes from the Spanish word for the walnut tree, “noga”l.It consists of “poblano chiles” filled with “picadillo” (a mixture usually containing shredded meat, aromatics, fruits and spices) 

 ·         “Mole Poblano”(Miahuatlan)
“Mole poblano” is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes.It has also been called the "national dish" of Mexico.The state of Puebla is identified with “mole poblano”.

 ·         Mueganos”(Tehuacan)

A traditional Mexican dessert. Squares of dough are fried then covered with a caramel syrup made from piloncillo.

•          “Mole de Caderas”(Tehuacan)

The Hips Mole is a traditional dish of goat meat in the region of Tehuacan, Puebla, and also from the region of Huajuapan de Leon.

 ·         “Pan de burro”(Miahuitlan)
The name "Pan de Burro" was given by way of transporting packaged and tied on donkeys from their place of production to consumer sites. The donkey bread is usually white interior but there panela bread, which is brown.

·         “Pulque”(Zapotitlan)

Pulque is an alcoholic beverage made from the fermented sap of the maguey plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.

 ·         “Memelas”(Tehuacan)

"Memelas" are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the state of Tehuacan which has its origins in Prehispanic food.

 ·         “Atole de granillo”(Tehuacan)

Atole is a traditional drink of pre-Hispanic origins, is consumed throughout the country, although the taste is different in different states or cities. The corn is boiled in water with lime, after which it is ground. He turns to cook and are added the remaining ingredients.

 ·         “Tortillas de Coapan”(Coapan)

Santa Maria Coapan can boast of being sweatshop handmade tortillas that are distributed in the Tehuacan Valley, the birthplace of corn.

 ·         “Granadas”(Tehuacan)

Is a fruit-bearing deciduous shrub or small tree growing between 5–8 metres.

 ·         “Tacos”(Tehuacan)

Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety.

 ·         “Pollo”(Tehuacan)

Chicken is one of the traditional foods in Tehuacan. There are a thousand different recipes for chicken.

 ·         “Chileatole”(Tehuacan)

The ancient corn drink known as “atole”, from the Náhuatl “atolli”, dates back as far as 500 BC and is still widely enjoyed throughout Mexico today.

 ·         ”Semillas”(Coapan)

Pumpkin seeds are a very nutritious food with great health benefits and although experts recommend that to maximize all its benefits, we must include in our diet raw, roasted seeds are delicious as a snack or add some cream or salad.

 ·         “Amaranto”(Tlacotepec)

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Catkin-like cymes of densely packed flowers are borne in summer or autumn.

 ·         “Cacahuate con ajo”(Tehuacan)

Peanuts sauteed with garlic paste, salt and sesame oil, served sprinkled with chili powder for a rich appetizer. Peanuts are consumed in large quantities in mexico, in snacks in stews.

 ·         “Guajes”(Tehaucan)

The tender leaves of these species are part of the traditional diet in some regions of Mexico, and are known by the name of “huaxquelite” or “guasquelite”.