Puebla is frequently referred to as the gastronomy capital of Mexico by many Mexicans. As a result, it was a priority for me to experience. Its cuisine is the result of a strong culinary heritage, a wide variety of spices, and delicious dishes and sweets. Mole is one of the state's most important dishes and has become famous worldwide. My very favorite is the chiles en nogada (stuffed peppers bathed in walnut sauce), which is usually prepared between June and September. The legend that accompanies this dish is that the nuns created it to honor General Agustin de lturbide by mixing indigenous and mestizo ingredients, such as chili peppers, castilla walnuts and pomegranate seeds.
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