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Quoted from Wikipedia:

The city and municipality of Puebla is the capital of the state of Puebla, and one of the five most important colonial cities inMexico.[1] It is located to the east of Mexico City and west of the port of Veracruz, on the main route between the two. The city was founded in 1531 in an area called Cuetlaxcoapan which means “where serpents change their skin.”[2] This valley was not populated in the 16th century as in the pre-Hispanic period, this area was primarily used to the “Flower Wars” between a number of populations.[3] Due it its history and architectural styles ranging from Renaissance to Mexican Baroque, the city was named aWorld Heritage Site in 1987. The city is also famous for mole poblano, chiles en nogada and Talavera pottery. However, most of its economy is based on industry.[3]


John and I took a taxi from our campground in Cholula. Cost was $6

He dropped us off in Centro Historico


Templo del Espiritu Santo

Lunch break

I had Chalupas, very good


Quoted from Wikipedia:

Chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero and Oaxaca. It is made by pressing a thin layer of masa dough around the outside of a small mold and deep frying to produce a crisp shallow corn cup. It is filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa.

A very similar item is the sope, though this is usually smaller and circular, while the chalupa will usually be longer, resembling the canoe-like boat that is its namesake. An Americanized form is sold in Taco Bell restaurants. This version, filled with ground meat (though steak and chicken versions are available) and topped with cheese, lettuce, sour cream and salsa, resembles an American taco inside but is wrapped with deep-fried wheat flatbread.


John had the Mole Poblano


Quoted from Wikipedia:

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano.[1] The word is also widely known in the combined form guacamole (avocado concoction).[2] In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián.[3]

Mole can be best defined as a very thick, homogeneous sauce with complex flavors. This distinguishes it from most Mexican salsas which have a thinner consistency, often raw, and contain fewer ingredients (usually nothing more than tomato, onion, garlic and chili pepper) in still-identifiable chunks.

The most common way to consume mole is over chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.

Because of the labor-intensive nature of mole, when prepared at home it is most often made in large batches on special occasions, such as religious holidays, birthdays or weddings.

The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national competition in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District, on the southern outskirts of Mexico City.[4] Oaxaca has been nicknamed the "Land of the Seven Moles."

In Guatemala, "mole" refers to a dessert composed of fried or boiled chunks of plantain in a chocolate/spice sauce, sprinkled with sesame seeds.


This gentlemen stopped us and asked if John would like his shoes shined. It cost $5 and I have never seen Johns running shoes look better.


The outside of this building is quite interesting as it has a lot of tile on its exterior



Cathedral of Puebla

The Cathedral, located on 16 de Septiembre and 5 Oriente, took 300 years to complete, in part due to interruptions in its construction. The Cathedral was begun in 1575 under orders of Philip II of Spain by architects Francisco Becerra and Juan de Cigorondo. The building was consecrated in 1649 even though only half of the walls and much of the roof were missing and the towers not yet built. The north tower was added in 1678 and the south tower in 1768.The shape of the cathedral is a Latin cross and contains five naves. The main altar is octagonal, with four others oriented to the cardinal directions[10] The complex consists of fourteen chapels in various styles with numerous artistic works such as the main cupola and the main altar, both decorated by Cristóbal de Villalpando. The facade is classified as late Baroque in transition to Neoclassical, with Doric and Corinthian columns. Its bell towers stand at just under 70 meters high, the tallest in Mexico. The seating in the choir is made of parquetry of fine woods, onyx and ivory of Moorishdesign. The two organs were donated by Charles V.[9] In the crypt under the Cathedral, numerous statues of saints and angels made of onyx can be seen.[13]

On to Lake Catemaco, Veracruz


Design by Angela 2008

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