· Poor Enchiladas, Grandmother’s Recipe
(with or without chicken)
(enchiladas in red sauce, sprinkled with cheese and avocado)
“Enchiladas of poor people like there were made and eaten in Puebla`s “Alto Barrio”. It`s origin was the district of Analco. The old people say that it is the oldest district of Puebla. District of the poor but content ones, of the sufferers but happy ones.”
· House made Meatballs
· Manchamantel
“From the regional gastronomy. How about this exquisite sweet-salty stew from Huejotzingo, served with pork, elaborated with wide chili, plantain, sweet potato and pineapple.”
· Mole Poblano (Chocolate chilli sauce)
“Our same hosts … like in the days of viceroys and bishops. Our national dish, it blouse and skirt were prepared perfectly for you in Sacristia de la Compañía. This is the original, mole from Puebla and it´s your host in Sacristia de la Compañía.”
· Green or Red Pipían
“A stew that reddens, like the cheeks of the poblano women when thay hear a Compliment … a wise wait is empreced with the pork, and the potato gives it consistency .. thos is the original, no imitation .. the one served in Sacristia de la Compañía.
· “Sacristia ” Mole “
You won´t regret if you oder this dish, born in Sacristia de la Compañía. It`s a mole; an other one? Yes, but this one is made with rosted chipotle.”
· Casuelita Poblana
(Sliced steak in a clay cazuela with red sauce)
· Santa Rosa Enchiladas
(with “Mole Poblano”, chicken and lettuce)
· Rost Meat a la Poblana
(pico de gallo sauce flamed with tequila)
· “San Pascual” Steak
(steak with huitlacoche *blue sweetcorn*)
· Franciscan Steak
(accompanied with avocado cream, chalupas and sliced poblano chili)
· “Arriera” Steak
(grilled meat with special potato sauce and cambray onions, Serrano chili and olive oil)
· Beef Steak Milanesa
(accompanied with French fries and lettuce, tomato, avocado and onion salad)
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