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.
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.
1 editor pick for Tortitas de Santa Clara in Puebla, ranked by editorial score. All Puebla signature dishes · Tortitas de Santa Clara across every city.