Sweet potato boiled, mashed with sugar and fruit essence, then rolled into slim cylinders and wrapped in wax paper. The sweet that built an entire street in Puebla.
Where to eat it: 1 restaurant across 1 city.
The camote is the reason Avenida 6 Oriente is called the Calle de los Dulces. La Gran Fama opened there in the 19th century as the first camote counter in the city and is still trading opposite the ex-convent of Santa Clara, which is where much of the Puebla sweet tradition began. The method is simple and has not changed: sweet potato is cooked down with sugar until it forms a stiff paste, flavoured with fruit essence, coloured, rolled into cylinders and wrapped. Pineapple, strawberry, guava and coconut are the standard flavours, sold by the box.
Tip from the editors. Stop cooking the moment the paste leaves the pan base. Two minutes past that and the camotes set hard instead of staying fudgy.
La Gran Fama opened on the Calle de los Dulces in Puebla in the 19th century as the city's first camote counter, still selling tortitas de Santa Clara.
Tip: Opened in the 19th century as the first camote counter in the city, and the tortitas de Santa Clara are the other thing to buy.
Worth the queue: Camote
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