Market Griddle · Mini Fried Tortillas
Chalupas Poblanas
Photo: Padaguan / Wikimedia Commons · CC BY-SA 4.0
Puebla vendors usually serve an order half with red salsa and half with green, so a single plate shows off both sauces.
Small, thin corn tortillas are fried in lard on a wide griddle, then topped with red or green salsa, shredded pork or chicken, and chopped onion, and served several at a time on a small plate. Puebla's street carts and market counters sell them as a quick afternoon bite.
Why it's made this way: This bite-size version, distinct from the larger tostada-style chalupas found in other states, is specific to Puebla's street-cart tradition.
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