Puebla Day 6: Pulque

This morning, in Cuetzelan, we had a multi-course breakfast before heading back to Puebla. The bread basket was pretty awesome.


Then, we each got a huge plate us super-fresh papaya which I think we are getting used to.








Then, Chilequeles. They were soggy, and not my favorite, but the avocado was a nice change.

This is one of the views coming in and out of Cuetzalan. It was pretty amazing.

In the afternoon, one of my groupmates and I went back to Cholula, home of the magic Green Enchilada from a few days ago, to finish climbing the pyramid and seek out some Pulque.


This picture is of Cuitlacoche, which is a fungus that the Mexican farmers encourage to grow on their corn.

This was the Quesadilla that we split for lunch. Blue corn tortilla pressed in front of us, cheese, squash blossom, Cuitlacoche, fried pig skin and tons of chili sauce.

Mueganita was a sweet, flaky cookie with dulce de leche and cookie crumbs on it.

Succuss in the Pulque mission! Here is the ancient Mexican beverage made from Agave nector fermenting on the counter of the Pulqueria/Restaurant.

And here is my bowl of Pulque.

It has more alcohol than beer, but is less than wine. It is pretty viscus and continues to ferment for a week before it becomes "rotten." This pulque was only about two days old so it tasted nice and light and not as gooey as I expected.

We also tried Oat Meal Flavor with cinnamon, strawberry, and I had a chance to try a more "aged" pulque later that evening.

Back in Puebla, a group of us tried to go to Mariachi night at the official Mariachi place at the official Mariachi time (10 pm is pretty late for me to be beginning an evening).

I had my Enchiladas con Mole Poblano yet again. I'm building up a pretty great frame of reference. The chicken was really dry, but the mole was not sweet at all.





The girl next to me, turns out to have worked at Murray's Cheese so it was fun to compare notes. She isn't a breakfast person and was excited to see an opportunity to finally taste chilequiles. They were in a lot of liquid so I was worried about their sogginess. Nope, they were good.

This was our "head waiter" and bartender.

He was 13, and better than many waiters I've seen in my day. Perhaps because he took his job very seriously. Our entire table was tended by him and his brother (who could not have been more than a year older).

And this is what THE Mariachi place looked like at the Mariachi time on the official Mariachi night.

oh well.

It gave me time to write.

Tomorrow we are off to La Preciosita which is a town made up and run by women. It'll be really cool!