The tradition of chiles en nogada in San Andres Calpan

Cooking chiles en nogada is limited to a couple of months in the summer due to the growing season of the walnut, which is used to prepare the nogada.

Pipián verde: A gem from Puebla's gastronomy

This dish has been prepared for centuries and throughout the years it has been modified in contrast to what we know today. For example, wild...

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