CRISPY PORK BELLY MOLE IN PUEBLA MEXICO 🇲🇽 Puebla’s Must Try Mexican Street Food + Mexico Food Tour

Crispy pork belly mole in Puebla Mexico. In this video we’re taking you to try Puebla’s must try Mexican street food on a huge Mexican food tour through the city.

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Puebla is known as a centre of gastronomy, having some of the best street food in Mexico as well as some of the most popular food in Mexico. Some of the foods to eat in Puebla are the simple and tasty antojitos. These tasty street foods are found all over Puebla, and we started our day with the crispy and crunchy pelonas.

We continued our Mexico food tour tasting enchiladas tres moles, and a local liquor that’s invented here in Puebla! Puebla’s must try Mexican street food always surprises us with its flavour and taste.

We finished off our Mexico food tour tasting Puebla’s must try Mexican street food with a very local mole, crispy pork belly mole. Crispy pork belly is a popular street food and one of our favourites. Add crispy pork belly to mole and you’ve got a match made in heaven! The taste and flavour of crispy pork belly mole is on another level.

We hope you enjoy this Mexico food tour, tasting crispy pork belly mole in Puebla Mexico, Puebla’s must try Mexican street food! Stay tuned next week for more street food adventures.

Places we visited:

Name: Antojitos Acapulco
Address: Av 5 Pte 114, Centro, Heroica Puebla de Zaragoza, Puebla
what3words location: ///abode.movement.leafing

Name: Clementina Cocina Poblana
Address: Av 6 Ote 411, Centro, Heroica Puebla de Zaragoza, Pueba
what3words location: ///copies.headache.station

Name: La Pasita
Address: Av 5 Ote 602, Centro, Heroica Puebla de Zaragoza, Puebla
what3words location: ///unity.helm.busters

Name: Maíz Criollo
Address: Av 5 Pte #133-local A, Centro, Heroica Puebla de Zaragoza, Puebla
what3words location: ///totally.shells.radar

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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.

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Whoa! Mmm. What’s up, everyone! I’m Chris. We’ve got Steph behind the camera, and we’re Hungry Two Travel. Puebla is a city of gastronomy with so many traditional Mexican dishes, and a cuisine that you won’t find anywhere else in the country. So today, we’re going to continue our Poblano food tour.

We’ve got some extremely tasty food coming up that you don’t want to miss. So, let’s get eating. Come on. For me, one Pelona. One Pelona? Thank you, thank you very much. We’re here at Antojitos Acapulco, which is a place that specializes in antojitos, which our snacks here in Mexico.

This place has been around since 1962. And, what we wanted to try was this very famous and popular Poblano sandwich. Now, what makes it so special is that it’s made with actually, fried bread. So, they deep fry… the bread. And, you can see it’s super light and crispy, and we have it

Piled with crema. We got salsa verde on top, shredded beef, and we’ve got lettuce. Refried beans underneath. So, this is a pretty packed looking sandwich. Whoa! Okay. So it’s packed with ingredients, but, because the bread is fried, it’s actually quite a light feeling sandwich. Alright. Mmm. Crunchy! So crunchy! That bread,

Is so nice and light. And so… crispy crunchy! Oh, I love that. And honestly, what I can taste a lot of, is the lettuce, which makes them so nice and fresh Also doesn’t make it too heavy. We’ve got those refried beans in there, the nice spicy salsa verde,

And the beef is nice and tender. And that crema makes it so nice and creamy, too. This is a really fresh tasting sandwich. Mmm. Mmm. Those frijoles, the refined beans. so good on there, too. Mmm. Honestly, that fried bread, just really makes it, ooh. Reminds me of having fried

Bread with bacon and eggs as a kid. And she hollowed out the bread as well. So, it actually makes it even lighter than you already think it is. Honestly, it’s just the perfect little snack on the go. And these antojitos places are all over Puebla.

And they have all kinds of little snacks. Anything from tacos to gorditas. They have tostadas, the tacos dorados, which are the fluatas. So, you can have a little bit of anything, quick little snack on the go. Nice thing is, you get a plate to eat it outside

And just enjoy it on the ledge here. But, overall, I have to say this, Pelona, the fried bread is just really what makes it so unique and light, and flavourful, and just… ooh. I’m in love with the sandwich. Mmm. Perfect on the go snack. Very delicious. Delicious! Mmm hmm. Very delicious! So tasty.

One of the must visit spots in Puebla City, and our personal favourite is the Biblioteca Palafoxiana. Found in 1646, it’s recognized by UNESCO as the oldest public library in the Americas. The library houses more than 45,000 books and unique manuscripts, ranging from the 15th to 20th century. It has three major collections

Across a range of subjects, including nine in incunables, books printed in Europe before the year 1500. The Baroque style makes it feel like you’re stepping back in time into a bygone world. Our next stop is to try a very traditional and popular Poblano dish. This is going to be tasty, come on. Wow!

Peanuts… on the red sauce. Oh, sesame seeds on the Mole. Pumpkin seeds. Ah, pumpkin seeds, pumpkin seeds on the green sauce. In the crowd on the buffet. On the back. Ah, cheese! Here we have our very traditional, and of course, the beautiful looking dish of Enchiladas Tres Moles.

So, this is a dish, obviously, of three different kind of moles, and it’s a fusion of French, Spanish and Mexican cuisines. We’ve got the pipián verde, the pipián rojo, and of course, Poblano Mole, which is such an ancient traditional dish here in Mexico. And honestly, the smell is coming off of

This are incredible. Okay, I think I’m going to start with this pipián verde first. The pipián verde i is a type of mole that is made with pumpkin seeds, as well as tomatillo, which gives it a very green colour. There’s also quite a few different herbs, so it just gives it

Such a nice, deep green, very beautiful colour. Look how thick and rich the sauce is. Ooh, look at that enchilada as well. Enchiladas are a corn tortilla, just full of shredded chicken. Look at all that chicken in there. Alright. Let’s get a nice big bite Ooh! Mmm.

That sauce is so rich and flavourful. Oh, my gosh. There’s so many flavours going on in my mouth right now. It’s really nutty from the pumpkin seeds, but, it’s also very earthy from the herbs, and a little bit spicy from the chilies, too, but, not overpowering so.

Just has a little bit of kick that it gives to you there, mmm. That is a delicious sauce. And with the chicken and the corn tortilla, it’s nice because the chicken is plain. It’s quite bland. So really, all the flavour you’re getting is from is the sauce itself. That is just incredible, wow.

Mmm. Okay. I need to dive into the red one now. And I’m saving that mole, that Poblano Mole, for last. What gives the pipián rojo it’s colour is the red chilies that are used. It’s also made with peanuts and sesame seeds. So it has such a rich, dark colour as well.

Just looks so good. Ooh. Look at all the chicken in this enchilada. Oh, wow. And that sauce is just so thick. Look at all those peanuts in there, too. Oh, my gosh. I love the colour. It’s like peanut butter Chris and I love peanuts, so I’m excited for this one. Mmmm. Mmm.

It’s like eating spicy peanut butter. There’s quite a bigger heat to that pipián rojo, that red one. It definitely builds more than the green one does, ooh. But, just the taste of those peanuts, honestly, it’s just so rich and nutty. And kind of oily a little bit, too,

Because you’ve got the oil from the peanuts, and almost like a slight bitterness, I think, from the sesame seeds, but not too much. It’s just, it’s honestly just so complex. Like, there’s just so much going on your mouth. It’s like a little flavour explosion. That’s super tasty. But, you know what?

I think I need to cool it down a little bit, with this massive drink that we have. They say in Mexico, everything is bigger. And this is very big. Mmm. Ooh… that’s delicious. Like a cucumber lime. Oh, hello there. Got a little kitty friend over here. That is delicious, though. So refreshing.

And, lastly, we have our Mole Poblano to try. Now, this is one of the signature dishes here in my block. And it’s a very complex, deep, dark, rich sauce. You can see by the colour. It’s made from anywhere 20 to 50 ingredients. Can take up to three days to make it.

And, the most important ingredients are chili and cocoa, chocolate. The owner was saying, this one has up to four different chilies in it. So, I think it’s going to be spicy, rich, delicious. Let’s just dig right in. This is the one I’ve been most dying to try out of this dish.

So, here we go. Mmm. Ooh, that’s got to kick to it! That heat really builds. But, my goodness, that is… an insanely flavourful sauce. It is just so rich with flavour. There’s the cat. You can taste that little bit of chocolate with it, but those spicy chilies, they really build heat.

But, it’s just such a complex heat. Like, it’s not just spicy. There’s quite a bit of flavour to it. And, it also tastes very rich and nutty. Mostly likely with the sesame seeds. But, there’s honestly so many different ingredients, like banana, and I’m sure all kinds of nuts, there’s almonds in there.

So, it has an oiliness to it as well. But… oh, my gosh, that is seriously incredible. These movies in Puebla are just on another level of food. Just look at all that nice chicken in there. With the soft tortilla. Just soaking up… Look at all that sauce.

You can see how, it’s a little bit oily, but, just so rich and flavourful. Oh, my gosh. I just really can’t get over the Poblano Mole. Mmm. Mmm. These enchiladas are just stuffed full of chicken. And, even though it’s plain the mole just speaks for itself. Enchiladas Tres Moles

Is a really nice dish to try because it allows you to try all three different kinds of mole here in Puebla, and it really gives you a taste of the history of the city. Being the Mexican mole, as well as the Spanish influence. So, you really get to taste

The history of the city in such a traditional dish. And not just traditional, but beautiful, like the presentation, the colours, everything like that, the textures from the sauces, to the soft tortillas, and the crunchy nuts on top, is just overall incredible. And… when you have such a beautiful dish, of such wonderful colours,

You have to end it with an ultimate Enchiladas Tres Moles bite. Mmm hmm. Three times the deliciousness. Puebla is such a really nice, historical city to walk around. The streets are just beautiful, and there’s lovely colonial architecture everywhere. I don’t know. It’s just really nice. It really is.

And… I think it’s time for something, a little refreshing to drink… That kind of drink… We’re here at La Pasita, which has been around since 1916, and is actually the oldest cantina here in Puebla. So, we’re trying some very traditional Poblano drinks. The first is Pasita, which was actually invented here

At this bar, so you can’t find it anywhere else in the country, just at this one bar here. And it is a raisin flavoured liqueur, which comes with a raisin, and a piece of goat cheese on a toothpick to drink with it. Wow, that looks super tasty.

And, we have a second drink here, called Rompope. Now, this is like a Mexican eggnog, that’s made with eggs, milk, sugar, cinnamon, and alcohol. And it was actually invented at the Santa Clara Convent here in Puebla. So, this is a Poblano drink. Both of these are, technically, yeah. Both very traditional,

And just made here in Puebla, so. That smells really eggie. Oh, I love it. Take a look at that colour. That is yellow colour. It’s so thick. It really does look like an eggnog or something like that. Well, the bartender actually told you how to drink it, right?

So, I need to take a little nibble of my cheese first before I take a sip. So, how about I’ll start with my nibble? Okay. So we can sip together, so cheers. Cheers. No cheese here. Here we go. Cheers. Oh, that’s hard cheese. Cheers. Ooh… Ooh! That, is delicious. Creamy, tastes like eggs.

Ooh, just cinnamonny, and sugary. So, this guy definitely tastes like a raisin flavoured liqueur. Kind of grape tasting. But, that cheese, you can see, is actually quite a dense cheese there, it’s like feta. And it’s a little bit salty, but actually, like, the creaminess of it, goes so well with it.

You know what? It actually is almost like having cheese and wine, but like, very alcoholic. Alcoholic wine. Is it strong? Yeah, like, decently, like it’s… Let me have another little, nibble. This one’s not strong at all. It honestly just tastes like eggnog, like a rum based eggnog and all. And, ooh…

Just so creamy and delicious. I love this. Yeah, that’s got a little strength to it. That’s god though, that’s got a kick. This one tastes like Christmas. Trade? Oh, it’s very good! Cheers. Cheers. Cheers, cheers! Cheers! Other patrons are in here. This is one of the most popular spots here in Puebla.

It is. And it’s all been from 1pm to 6pm, I believe, every day. So, it’s a really short window. So, if you want to get your drink on, it’s kind of like an afternoon… Day drink on! Because, 1pm-6pm…. Yeah, you’re right. You’re right. Okay. Let’s trade. Got to get your bite of cheese.

Okay. Mmm. You, got have to chew it and drink at the same time. Oh, okay, cheers. Ooh! That’s much stronger, than the ramp up here. Ooh, it is. This is super thick. It almost reminds me of a custard, actually. Like, it’s so velvety and creamy. Actually, like, it’s so velvety and creamy.

It’s thick, and you can really taste the cinnamon. Oh, my gosh. Okay, I really like this. Right? Christmas, in a glass. It is, it is! It’s pretty much is. This is delicious. This one’s good because it just tastes like… It’s like a really alcoholic wine, right? Yeah. Like a really alcoholic wine.

It is like a wine and cheese. Take a little bit of that, raisin that we got here. I forgot about the raisin… Mmm. It’s just soaking in that alcohol… it’s such a good taste. Oh, my gosh. Mmm. These two drinks, are delicious. And, this place is so cool. It’s just, a little…

See you later! And, this place is so nice. It’s just a little tiny, almost, hole in the wall pub. Yeah, it is. With cool decor, super retro. And, yeah, it’s got all kinds of stuff, from years and years, and years. I mean, it’s been around for a hundred years,

So they have all these little trinkets and knickknacks all over the place. I believe from the owners, just different things that they’ve brought back from their travels around the world. It’s so cool. So so cool. It’s a really cool vibe in here. There’s no seats.

You just stay with the bar and have your drink. This was a great stop. And, honestly, a must visit when you’re here in Puebla. Yes, I’m glad we stopped here. Cheers again. We needed a little something, you know? Cheers. That is delicious. Great break to our day. Yes!

We’re finishing up our food tour today with a modern take on some traditional Poblano dishes. Ah, salsa verde? Yes. This is red. Ah, red salsa? Yes. Ah, cheese., Onion. We’re starting off our meal with a little traditional poblano appetizer. So, these are Chalupas, which are a blue corn tortilla that is fried up.

And, we got a couple different ones with both red and green salsa. Which looks spicy, delicious. They’ve all been covered with cheese, onion. And then we got a special one, with chapulines, which are the grasshoppers. Look at those little guys. And they’re fried up too, look crispy and delicious. So…

Let’s try these out. Ooh, these look so good. Little bit greasy Ooh. Pretty soft and crispy as well, so. Cheers, cheers. Look at that one, ooh, plain. And I’ve got, the little grasshoppers here. Those grasshoppers look nice and crunchy. Aright, well… Alright, cheers. Cheers. Mmm. Mmm.

Kind of wet, because of the salsa, that’s on there. Super tasty, actually. Yeah, so, they’re not as crispy as I was expecting, but it’s nice. They’re still a little bit of crispiness to the outside, but. Okay, I don’t know about yours, because you are missing grasshoppers, but, those grasshoppers are crunchy, crispy,

Super tasty, delicious. And the salsa verde is spicy and… A little vinegary, but not too spicy, actually… It”s quite mild, I would say, for a salsa verde. Yeah, the red salsa is pretty mild as well. Not too spicy And, just kind of tomatoey, actually, With that cheese on top too,

Adds a little bit of a creaminess, but. Mmm. I love the blue corn tortilla, though. Hehe, look at those. Ooh, they are crispy. Mmm hmm. Oh, super crunchy. Tastes like a chip, actually. Mmm hmm. Like, a protein filled chip. Okay, let’s try it. Let’s do it. Mmm. Good, right? Mmm hmm.

The grasshopper one… Definitely my favourite. That really makes them. Hey, what the heck!?! I love when grasshoppers are fried like this because they’re honestly just crispy, crunchy, tastes like a chip kind of a thing. And this is a very traditional thing to have in Puebla as well. The grasshoppers.

And… it looks like, we actually have… Little fried worm guys in there, too. So, quite a variety of bugs. I’m loving these bugs. Eating them all off the top. This is the perfect starter. So, let’s finish this up, and get to our main event. Mmm. Wow, so thick.

Mole paste there, oh, my goodness. Wow! Woo! So crunchy. Wow. Our main event has arrived, and this is a pork belly mole. Now, with Mole being the quintessential dish here in Puebla, we just had to get another one, and with pork belly. Look how delicious this looks. The mole looks so thick. Delicious.

It smells so nutty and earthy. And look at those huge pieces of pork belly, with the crispy skin on top. It’s literally a chicharron on top, bubbled over like that. Oh, my gosh. Just look, at the size…. of this pork belly. Just a huge… Piece… of pork belly there.

Okay, let’s get a nice big dip… Of our mole here. Wow, look at that. So thick. Okay… cheers. Oh, my gosh. Oh, man! Wow! That pork belly is so tender, and that skin… uber, uber crispy. But, the mole itself is so nice and thick.

It’s nutty, but it actually has a sweetness to it. More sweet than other moles we’ve had, actually. It’s almost like… the chocolate… Is really coming out in there. Ooh. That is delicious. I love how complex moles can be here in Puebla, and every single one tastes different than the next.

And this one… is so delicious. And, with the crispy pork belly… Amazing! The mole is so rich, thick, and full of flavour. And they make their mole homemade here. And, they actually sell it in packages, so, you can buy their mole to bring home. I just love the mole here in Puebla. Mmm.

You can honestly just… eat it. Mmm. There’s almost like, a banana flavour to this mole. Like I was saying, much sweeter. Slightly spicy with the chilies. A bit of like, that coco chocolatey flavour as well. Mmm. But, that is delicious. And, we also have a blue corn tortilla here,

With some bananas as well. So, extra banana flavour. Let’s just make ourselves, a little tortilla bite here, with our pork belly. This tortilla, is soaked… in mole. Oh, my goodness. Look at that. Holy moly. And, you can see the bananas there. Holy Mole! This is so… Holy Mole! Mmm. Okay…

Let’s get a bite of this… Extra dip. Mole. Mmm. Those bananas, and the tortilla, that’s just soaked in the mole. It honestly, it tastes like a dessert mole. With that crispy pork belly, though, it’s like a salty, sweet, just burst of flavour. I really love it. Mmm. Oh, look at this. Ooh!

Honestly, Mole is such an incredible dish. It is so complex with all the ingredients used, the flavours. They’re all so different as well. You can have a hundred different moles here in Puebla, and not one would taste the same. And this one here, this modern take, with the use of pork belly.

It’s just… out of this world. I mean… How could you go wrong, with pork belly? Geeze. Perfect. Alright, that’s a wrap on our food tour here in Puebla today. Thank you all so much for watching. If you enjoyed the video, give it a LIKE, give the thumbs up.

And share it with your friends and family. And don’t forget to SUBSCRIBE to our channel to join us on all of our food adventures. We’re Hungry Two Travel… And we’ll see you next meal.