Puebla, Puebla, located in East-central Mexico is known for its food among other things,  maybe Mole Poblano is the most famous item, but they have plenty of  traditional dishes, and candies, for me Cemitas (<- click if you want to know more) are the best!  There is this market “Mercado del Carmen” where they have a restaurant that is literally a Cemita Factory, it’s just amazing, and delicious! sorry I didn’t get better shots, the light was awful, place too crowded, the lady with the avocado in one hand and the knife on the other wouldn’t let me take pictures…… and enough excuses :)

Making Cemitas

Next some pics of street food you can find just walking downtown Puebla.

Street Corn

Mamey: Ok, I've been thinking for a couple of minutes now how to explain the taste of mamey, but it can't be compared to anything, it's creamy texture and sweetness are pretty unique. I love it mashed with some condensed milk, almonds and cinnamon.

Papas y Chicharrones mmmmmm


Dinner at La Capital (Mexico City)

Last week I went with my friends to “La Capital”  it’s like a modern version of a mexican cantina in Mexico City (Nuevo Leon 137,  La condesa), and It was pretty good,  to be honest I wasn’t expecting their food to look that good,  but it did, so I had to take some photos, and here they are!

Fideo Seco con Aguacate

Shrimp Tacos

Guanabana Dessert

Thanks to my friend Javier for this great dinner and the amazing time we had!!!

Thorny Chayote Squash

The word “chayote” is Spanish, borrowed from the Nahuatl word chayohtli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples (Wikipedia)

My mom makes awesome stuffed thorny chayotes, I’ve loved them since I was a kid, the hard part is dealing with the thorns! Pretty much she just boil them, cut them in half, hollow them, mix the flesh with canned crushed tomato and top it with parmesan cheese, breadcrumbs and some butter.

Here are some pics.

Random Food Pictures

Here are some pics of the latest things I’ve made, hope you like them!

Yellow tomatoes with pesto and lime

Baby arugula, grapefruit, goat cheese and honey-lime vin

Panela cheese stuffed squash blossoms, caldillo de jitomate, and fish fillet with lime garlic and fresh thyme crust

Just a Muffin.........

The Beatles b-day cake

An amazing birthday cake…….. check it out!!!!  my friends from www.cakepops.com.mx made it!

Yes, Paul, Ringo, George and John are delicious chocolate cake pops!

Cake Pops

I took some pictures of a cake and Cake Pops for my friends’ website, I guess we can say this was my first job as a photographer,  and I really enjoyed it, They look delicious and taste better!!!

www.cakepops.com.mx (my pics will be there soon)


Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. (According to Wikipedia)

I had a baguette I bought a couple of nights ago and didn’t use it. Over here (Mexico City) it’s waaaaay too  warm so I wanted something fresh but I also wanted to use that old bread, so I made Panzanella, and it turned out pretty good,  here is my recipe and a few photos.


1/2  day old baguette, diced or torn into large pieces
1 1/2 cup cherry tomatoes, halved
1/2 red onion, sliced paper thin
1/2 pound fresh mozzarella, diced
1/2 cup basil leaves
1/4 cup  wine vinegar (I used chianti vinegar)
1/3 cup extra virgin olive oil
salt and pepper to taste

Preheat the oven to 400F .Toss the bread cubes in olive oil and salt, until coated,  place on a baking pan and bake for about 12 minutes.

In a big bowl mix together onions, cherry tomatoes, mozzarella, basil, and bread, toss with the olive oil and vinegar, season with salt and peper. Let it sit for about 15 minutes before serving.

It should take about 20 minutes to put this together unless you are trying to shoot it and make it at the same time!

Hope you try it and  like it!