Special ingredients in mexican dishies

Flor de calabaza (squash blossoms) are used in everything from soups to sauces. Huitlacoche is a small, dark fungus which grows on a corn stalk and is surprisingly creamy and delicious. Crepas de huitlacoche (huitlacoche crepes bathed in a dreamy cheese sauce) are a singularly Mexican treat. Romeritos and epazote are two pungent herbs which add a special zest to fish, beef and chicken dishes. Pepitas (pumpkin seeds) are used in sauces, most commonly in pipian, which is used to top many chicken dishes.

Regional cuisines - Puebla - Mexico

As the legend goes, an order of nuns was asked to prepare a special dish for a visiting dignitary. Unsure of what would constitute a worthy dish, the nuns literally emptied out their pantry and filled a pot with a combination of herbs, spices and chocolate, over thirty ingredients in all. Left to simmer for several days, the resulting thick, sweet mole sauce was served over turkey at the royal feast. Today, mole is most commonly served over chicken. "The nuns are the best cooks in Mexico," says Francisco Cisneros, chef at Guaymas restaurant in Tiburon, California. Anyone who has ever tasted a good mole sauce would have to agree. Coffee is grown in Puebla, a nice accompaniment to the area's many unique desserts, especially camotes, a sweet potato confection. Pastry shops are as common in Puebla as churches, no small feat since there are said to be over 300 churches in the city of Cholula alone. Your meal is likely to be more attractively presented in Puebla than anywhere else in Mexico, since this area is known for its azulejos, or glazed blue and white pottery and tiles.