The Puebla Cookbook: 50 Mexican Recipes Featuring Mole Poblano, Chiles en Nogada, Cemitas, Pipián, Tinga Poblana & Classic Puebla Cooking

Puebla is known for a culinary tradition built around bold chiles, roasted vegetables, aromatic spices, corn, beans, meats, nuts and richly seasoned sauces. Its cuisine includes some of Mexico's most recognizable dishes, but there is much more to Puebla cooking than mole alone.

This collection brings together classic Puebla dishes along with creative variations built around the region's signature ingredients and flavors.

Make Mole Poblano Chicken, Mole Poblano Enchiladas, Mole Poblano Chilaquiles, Mole Poblano Turkey, Mole Poblano Pork Chops, or Mole Poblano Meatballs. Explore the famous Chiles en Nogada, along with Chiles en Nogada Empanadas and Chiles en Nogada Stuffed Chicken.

Cemita lovers will find several versions of Puebla's iconic sandwich, including Cemitas Poblanas, Cemita de Barbacoa, Cemita de Milanesa de Res, Cemita de Milanesa de Pollo, Cemita de Carnitas, Cemita de Chorizo and Cemita de Pollo Adobado.

The cookbook also explores other defining dishes and ingredients from Puebla:

• Puebla-Style Green Pipián Enchiladas

• Puebla-Style Pipián Verde Chicken

• Puebla-Style Chicken Mixiotes

• Tinga Poblana

• Tacos Arabes de Cerdo

• Puebla-Style Chalupas

• Puebla-Style Tamales

• Chile Relleno Poblano

• Puebla-Style Enfrijoladas

• Poblano Chicken Flautas

• Poblano Chicken Tostadas

• Poblano and Mushroom Tacos

• Poblano Rajas with Cream

• Puebla-Style Picadillo

• Puebla-Style Pork and Cactus Stew

• Puebla-Style Lengua Tacos

Whether you're craving a classic Mexican dinner, looking for new ways to cook with poblano peppers, or want to explore the regional cuisine of Puebla, these recipes offer plenty of ways to experience its distinctive combination of smoky, savory, spicy and rich flavors.

You'll find recipes for chicken, pork, beef, turkey and vegetables, along with enchiladas, tacos, tostadas, tamales, soups, sandwiches, rice dishes and breakfast recipes. Poblano peppers appear throughout the collection in everything from creamy rajas and soups to stuffed dishes, tacos and enchiladas.

Mole poblano provides one of the book's central themes, while cemitas and chiles en nogada add two more of Puebla's most recognizable culinary traditions. Pipián, adobo, tinga, rajas and other regional preparations round out the collection.

Inside are 50 recipes designed to make Puebla's distinctive flavors approachable for the home cook.

Explore the cooking of Puebla through mole poblano, chiles en nogada, cemitas, pipián, tinga poblana, tacos árabes, poblano peppers, traditional Mexican sauces, tamales, enchiladas, tacos and more.

Bring the flavors of Puebla to your kitchen with this collection of 50 Mexican recipes inspired by the food of one of Mexico's great culinary regions.