Puebla is a great spot for adventurous eaters, but the city’s seasonal specialties are often not on the menu. To expand your culinary horizons, head to La Casa de los Muñecos and ask what’s in season (“platillos de temporada”). Depending on the time of year, you’ll find exotic regional ingredients like escamoles (ant larvae, available March through June), gusanos de maguey (worms that are typically served in a sauce of chile and pulque, April through May), huitlacoche (corn fungus, June through October), and chapulines (grasshoppers, October through November). Check the markets for street-food staples like crunchy fried chapulines with chile, served in paper cups.
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4. Insider’s Tip
Published on Mar 3, 2011 as a web exclusive.