Chef Lupita
Mistela de Membrillo Conventual Poblana
Puebla de los Angeles' convent cordial, built from membrillo, aguardiente de cana, canela, clavo, and patience, sealed weeks before Christmas Eve.
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Chef Lupita
Charape Conventual de Michoacan
Michoacan's Patzcuaro charape is real pulque fermented with piloncillo, canela, clavo, and a little masa, a sweet-sour celebration drink tied to Purepecha kitchens and Augustinian convent houses.
Chef Lupita
Mistela de Durazno Conventual
Puebla de los Angeles' convent cordial, built with Atlixco peaches, aguardiente de caña, canela, and clavo, then left forty days until the fruit gives the spirit its color and perfume.
Chef Lupita
Mistela de Canela Conventual
Puebla de los Angeles' convent cordial, built with aguardiente de caña, clear syrup, and Ceylon canela, rests for two weeks until the spice perfumes the bottle.
Chef Lupita
Rompope Poblano de Santa Clara
Puebla's Santa Clara rompope is a thick convent drink of milk, egg yolks, almonds, canela, vanilla, and aguardiente de caña, made ahead for the Christmas table.
Chef Lupita
Atole de Almendra de las Madres Clarisas
Puebla's convent almond atole, ground from blanched almendras, milk, canela, and a pinch of arroz, belongs to the quiet winter kitchens of the Clarisas.
Chef Lupita
Chocolate de Metate Conventual Poblano
Puebla's convent morning chocolate, cacao from the southern trade routes stone-ground with almonds, Mexican canela, and cane sugar into tablets, then beaten with water until the foam stands.
Chef Lupita
Champurrado Conventual Poblano
Puebla's convent champurrado, from the city of talavera and chocolate de metate, thickened with masa de maiz and whisked with a molinillo for Christmas morning.
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