"Puebla - City of Angels" Top 5 Page for this destination Puebla by rleverman

Puebla Travel Guide: 20 reviews and 61 photos

Pronounced PWEH-BLAH. Located in the Puebla Valley, 129 km (80 miles) southeast of Mexico City. Altitude: 2,149 m. (7,091 ft.). Population in 2000: 1,346,000. It is the capital of the state of Puebla and one of Mexico's oldest Spanish cities, founded in 1531. Legend has it that a band of angels appeared to Bishop Julian Garcés, one of the founders, pointing out where to situate the new city. Hence the nickname Angelopolis (City of Angels). Locals are called poblanos.
Puebla is renown for its distinctive colonial architecture, savory cuisine, Talavera ceramics, onyx crafts, and textile industry. The indigenous language of the region, Náhuatl, is still spoken in some rural areas of the Puebla Valley. Mexican troops defeated French invaders here on May 5, 1862, at the Forts of Loreto and Guadalupe. The Mexican Revolution began in Puebla as well, on November 18, 1910, when federal soldiers and police attacked the home of the Serdán family. In 1987, UNESCO designated Puebla a World Heritage City. A serious earthquake on June 15, 1999, damaged many notable buildings, but restoration efforts began almost immediately. Virtually all the principal historic sites reopened by the summer of 2001.

About Tequila & Mezcal

On one of my trips to Mexico I brought back an expensive bottle of Tequila for my Daughter. She and her boy friend proceeded to get shot glasses, salt and lime to do some shots. HOLD IT RIGHT THERE! I told them good Tequila is for sipping not shooting (I consider shooting good Tequila alcohol abuse). I gave them my Tequila education talk and figured others may be interested. So here it is:

Para todo mal, mezcal; For all hardships, mezcal.
Para todo bien, también. For all wellness, as well.

Just as Cognac is a special type of brandy produced from specific grapes grown in a select region of France not all brandy has the distinction of being Cognac. In like manner, all liquors distilled from any agave plant are "mezcal", but only those made from the blue agave are branded as Tequila, all the others are mezcal.

Types of Tequilas

Tequila can only be produced in Mexico and must comply with strict Mexican Government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in each category. The two categories are defined by the percentage of juices coming from the blue agave:

Tequila 100% Agave. Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico.

Tequila (Ordinary Tequila). Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard.

The NOM standard defines four types of tequila:

Blanco
Clear, fresh from the still tequila is called Blanco (white or silver). It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass). This is the traditional tequila that started it all.

Joven or Abocado
Joven or young is Tequila Blanco mellowed by the addition of colorings and flavorings, caramel being the most common. It is also known as Extra or Gold. It is the tequila of choice for Margaritas.

Reposado
Reposado or rested is Tequila Blanco that has been kept in white oak casks or vats called "pipones" for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposados keep the blue agave taste and are gentler to the palate. These tequilas have experienced exponential demand and high prices.

Añejo
Añejo is Tequila Blanco aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste. Some Añejos are aged for several years and enter into the big leagues of liquor both in taste and in price.

How to drink Tequila

HOW TO DRINK TEQUILA

Tequila is a fine and complex liquor and as such it must be sipped slowly. It should be served at room temperature, although some like it ice cold keeping a bottle in the freezer (alcohol does not freeze). Traditionally most people serve it in a "caballito" made exclusively for this purpose.

The famous Riedel Glass Company from Austria has recently introduced a 6 3/4 oz Tequila glass. This company was the first to recognize the effect of the shape of a glass on perception and drinking pleasure of alcoholic beverages.

Riedel reports that “This elegant slender glass has a tall stem, meant to lift fine Tequila to the level it deserves, to accord it the appreciation and respect of which it is worthy.”

However, the traditional “Caballito” still is the favorite glass to enjoy Tequila Blanco and Reposado. Añejo is preferably served in a snifter so that its aroma is fully appreciated.

Blanco and Reposado may be accompanied by "sangrita" made of tomato and orange juice with salt and chile.

The tequila shot with salt on one hand and a bite of lime is Hollywood stuff and few people drink it that way, mostly tourists. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favorite brand, a caballito with sangrita, salt and half a lime.

It is a sound practice to order the waiter to bring the tequila bottle to your table and have it poured in front of you. Some places do not keep a fair stock of brands, but they might say they do and serve you something different than what you ordered.

Choose the tequila that you like and enjoy it. There is really not a right way to drink, sip, or gulp tequila. Life is, after all, a matter of taste.

Pros and Cons
  • Pros:Fantastic People, Food, Drink, Culture, History, it's got it all
  • Cons:None
  • In a nutshell:One of Mexico's treasures
  • Intro Updated Jan 16, 2005
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