The capital’s market bounty and timeless classics

Centered around Mexico City, Puebla, and surroundings, this region balances street-food dynamism with convent-born dishes. Tacos al pastor, suadero, and carnitas thrive beside Puebla’s emblematic chiles en nogada and mole poblano. Corn in all forms—nixtamalized masa, tlacoyos, and tamales—anchors daily eating. Markets like La Merced and Jamaica supply sprawling varieties of chiles, greens (quelites), squash blossoms, and herbs such as epazote and hoja santa. Sauces range from bright salsa verde to complex moles layered with toasted seeds and spices. Bakeries and dulcerías contribute conchas, camotes, and rompope traditions. Central cuisine is where classic techniques meet cosmopolitan ingredients, reflecting migration from every state into the capital’s kitchens.