Small thick masa rounds fried in a shallow pan of lard, then dressed straight from the heat with red or green salsa, shredded meat and raw onion. Eaten four or five at a time, standing up.

Chalupas are the everyday street plate of Puebla and the fastest thing on any antojitos counter. The masa rounds are pressed a little thicker than a tortilla, dropped into hot lard and dressed in the pan rather than after, which is what separates a Puebla chalupa from the versions sold elsewhere in Mexico. Vendors work the comal behind El Parian and along 5 Norte, and the order is always plural: five for a few pesos is the standard portion. Antojitos Las Gueras on 5 Norte and La Casa del Mendrugo on 4 Sur both cook them to order rather than holding them warm.

5 editor picks for Chalupas poblanas in Puebla, ranked by editorial score. All Puebla signature dishes · Chalupas poblanas across every city.