Market Griddle · Mini Fried Tortillas
Chalupas Poblanas
Photo: Padaguan / Wikimedia Commons · CC BY-SA 4.0
True Puebla chalupas are fried in lard right on the griddle cart, then dressed with salsa and shredded meat while still sizzling, meant to be eaten within seconds before the crisp edge softens.
Small, thick corn tortillas are lightly fried, topped with shredded pork or chicken, salsa, onion, and crumbled cheese, and served two or three 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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