A short, crumbly biscuit topped with a thick glaze of pumpkin seed and sugar, baked until the topping sets pale and chalky. The convent sweet that Puebla still buys by the dozen.
Where to eat it: 1 restaurant across 1 city.
The tortita is named for the convent of Santa Clara, whose kitchens sat on what is now Avenida 6 Oriente and whose nuns developed the pumpkin-seed paste that tops it. The biscuit itself is short and dry on purpose, a vehicle for the pepita glaze rather than the other way round. It is one of the few colonial convent sweets that never left the city, and La Gran Fama has sold them from the same block since the 19th century, alongside cocadas, borrachitos, mueganos and rompope.
Common allergens: Gluten, Dairy
Tip from the editors. Work fast once the pepita paste comes off the heat. It stiffens within minutes and cannot be softened again without turning grainy.
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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