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Mole Poblano
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 The Mole Poblano dish is a very presentative Puebla's recipe. Then Mole dish was invented by a Dominican nun at the Santa Rosa Convent in some moment during the 18th century. This recipe, as many other in the poblano traditional cuisine, was invented at the local femile convents where the nuns had the changes to mix diverse ingredients from the european tradition, local mexican native cuisine and the asiatic spices arriving at the mexican ports.
The Mole dish is made of: Mulato, Pasilla and Ancho chilis, sesame seads, almond, raisins, red tomato, garlic, cinamo, cilantro, clove, red pepper, pumpkin seeds, chocolate, fried bread, salt. sugar and turkey meat. Take a cooking class for making it.
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Cemita
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The Cemita was the traditional bread made originally for the poor. Thoughout the time a piece of goat cheese, fried pork skin (chicharron), avocado, chilpotle, onion, papalo leave were added to the bread. Later Quesillo cheese, Milanesa and Pata were other optional ingredients.
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Bread
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 Bread has been a tradition in Puebla since the begginig. Bread was sent from Puebla to the spanish boats in Veracruz Port ready to leave on the way to Spain. It is possible to taste the good bread in Puebla.
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Chalupas
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The Chalupas are a simple but very popular snack that you can find in any Puebla barrio fair. It is made of a small fried corn tortilla with green or red tomato, garlic, salt, chili, onion, chicken or pork meats and lard.
Take a cooking class for making it.
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Chiles en Nogada - a dish for the first Mexican emperor
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The Chile en Nogada dish was invented by the nouns of the Santa Monica Convent (8 Poniente Street 103) in Puebla to honor the first emperor of Mexico who proclamed the Independence of Mexico from Spain: Agustin de Iturbide. He arrived to Puebla on August 1821 before his birthday, August 28th, for Saint Augustine's day. And the people of Puebla welcomed him with an special party on streets and fancy dinner that included a brand new dish: Chiles en Nogada. The dish portrays the Mexican Flag's colours: green (poblano pepper), red (pomegranate) and white (walnut sauce).
 The Chile en Nogada is made of: walnut, cheese, milk, sugar, chopped pork meat, peach, sherry, apple, pear, banana, red tomate, almonds, raisins, olive, flour, parsley, clove, cinamon, onion and garlic.Take a cooking class for making it.
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Camotes
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The invention of the one of the most representative poblano candies, camote, happended when a girl played a trick on noun at kitchen in the Puebla's Santa Ines Convent during the 17th Century. But the girl finding out the joke became a
nice discovering then decided to repeat the trick at the Santa Rosa Convent and improved the idea. That is what is already know as Camote Sweet. Ingredients: sweet potato, sugar, pineapple, different vegetable paint colors and fun.
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