What is in season in Puebla. and what to order when the market changes.
Spring
Escamoles and gusanos de maguey reach Puebla markets from February to May, and El Mural de los Poblanos runs its Encuentro de Moles through May. Huitlacoche starts appearing in molotes as the rains begin.
Summer
Chiles en nogada open in July, when the criollo walnut and the pomegranate ripen in the Puebla valley, and hold through September. Atlixco runs a nogada route through the season with kitchens across the town taking part.
Autumn
Mole de caderas arrives in October with the goat matanza in the Mixteca, and Puebla restaurants pour it while the season lasts. Pan de muerto fills every bakery counter in the last days of the month.
Winter
Rompope, ponche and the thick drinking chocolate of the Centro carry the cold months. Rosca de reyes lands in January, and the sweet shops on Avenida 6 Oriente run their heaviest trade of the year.