By Maria del Mar Most people might think the most famous dish in Puebla is mole poblano. But equally as famous in Mexico are chiles en nogada, a baroque, complicated dish comprising roasted poblano chiles stuffed with a sweet-and-savory picadillo, topped with a creamy walnut sauce, and studded with pomegranate seeds. According to local legend,

by Brooke Porter Katz In Mexico, some desserts are eaten at certain times of the year no matter where you live, like pan de muerto for Day of the Dead or rosca de reyes for Three Kings’ Day. Molletes poblanos, however, are rare treats eaten only in Puebla city for a couple of months every

By Lesley Téllez We’ve mentioned before on this blog that Mexico City is a huge place. For a company devoted to highlighting the best of Mexican food culture, it’s been challenging for us to truly show off as much of this vibrant city as we can. I think a lot about: which neighborhoods, and which

by Ariane Ruiz In a place so crowded and many times overwhelming as Mexico City, escaping to the countryside for some fresh air is necessary. Milpa Alta, the city’s southernmost borough, is a rural area known mostly by its cactus production and for being home to families that make mole to sell in city markets.

By Alejandro Dungla In Mexico, corn was the beginning. In Mexico, we are made of corn. About 9,000 years ago in southern Mexico (some historians say in the Tehuacán Valley, others point to the Balsas River Valley), the process of domestication of the most important grain of the Americas started with a little grass called

by Ariane Ruiz Mexico is known for a lot of things, like its great food or that we really know how to party. But something that also makes us stand out is the spirit of brotherhood and solidarity, which was shown once again after the earthquake of September 19, 2017. This catastrophe brought together neighbors

by Lesley Téllez I have loved eating in the Narvarte neighborhood for years, ever since a reader of my blog first alerted me to a taquería called Vipsito back in 2010. I went and was so bewitched with the three trompos spitting flames, and the gringa piled high with crispy-edged meat and a handful of

by María del Mar Calderón There so many the stories told about the origin of tacos árabes in Puebla. Some say the grilled, spit-roasted pork tacos have Iraqi or Turkish roots, or that they were invented by Lebanese families. Everyone knows the tacos come from Puebla. But where in Puebla can we trace them to?

by Lesley Téllez During the four years I spent en el DF, Day of the Dead always reminded me of Thanksgiving — a time to be with family, reflect on what you’re grateful for, and eat loads of delicious food. But what I loved even more about Day of the Dead was its direct connection

by Alejandro Dungla In Mexico City, good food is everywhere, both on the streets and in local restaurants. Maybe you’re already taking a street food tour. Here are five other restaurants you should build into your itinerary, particularly if you’re visiting Mexico City for the first time. *Note that all the phone numbers listed below are