Ep 11. Puebla: Food from a Colonial Jewel

In season 2 episode 11 of Pati's Mexican Table, we are taken on a culinary journey to Puebla, a beautiful and historic city located in central Mexico. Puebla is known for its rich colonial architecture, but also its unique and delicious cuisine. This episode focuses on the traditional dishes from this region, passed down from generations.

Pati, the host of the show, starts her journey by visiting the local market, a hub of activity where vendors sell fresh fruits, vegetables, meats, and cheeses. Pati meets with several vendors and learns about the ingredients used in the local cuisine. She then heads to El Parián, a plaza in the heart of the city, where she showcases her cooking skills by making a variety of dishes.

First up is mole poblano, a staple dish from the region. Pati explains that mole is a complex sauce that can include up to twenty different ingredients, and no two moles are the same. She starts by roasting ingredients such as chili peppers, sesame seeds, and almonds over an open flame, and then blends them together with other spices to create a flavorful paste. She adds this paste to a pot of chicken broth and cooks it down until it becomes a thick sauce. She then pours the mole over a cooked chicken, giving it a unique and rich flavor.

Next on the menu is chiles en nogada, a traditional dish made during the Mexican Independence celebrations. This dish consists of roasted poblano peppers that are filled with a mixture of ground beef and spices. The peppers are then covered with a creamy walnut sauce and sprinkled with pomegranate seeds. The colors of the dish represent the Mexican flag and are a testament to the country's rich history.

Pati also prepares escamoles, a dish that may sound strange to some but is considered a delicacy in Puebla. Escamoles are ant eggs that are harvested from the roots of agave plants. Pati explains that they have a nutty, buttery flavor and are usually sautéed with butter and garlic. She serves them with tortillas and a tomato salsa, making for a unique yet tasty dish.

Another dish Pati prepares is cemita poblana, a sandwich that is unique to Puebla. It consists of a special sesame-seed bun that is filled with fried pork cutlets, avocado, queso fresco, and chipotle sauce. Pati explains that the key to a good cemita is the sauce, which is made from chipotle peppers, tomatoes, and garlic.

Throughout the episode, Pati also gives us insight into the history and culture of Puebla. We learn about the indigenous people who inhabited the region before the Spanish arrived, and how their cuisine influenced the dishes we see today. We also see the beautiful architecture of the colonial era and learn about its significance to the city's history.

Overall, this episode of Pati's Mexican Table is a feast for the senses. We are taken on a journey through the flavors, sights, and sounds of Puebla, and leave with a deeper appreciation for this historic and culinary-rich city.