02/09/2026
Tinga Poblana has been around since 1881
The first written recipe appeared in La Cocinera Poblana by María Rita Velázquez de León, one of Puebla’s famous historic cookbooks.
Its name comes from the Nahuatl tingatl, referring to a shredded or mixed stew. And the one ingredient that remains essential? Smoky chipotle chilli. 🌶️
Today, Tinga Poblana is enjoyed across central Mexico, traditionally served on crispy tostadas with cream and cheese.
Come and try it here in CHIMICHECAS!
A little taste of Puebla’s history. 🇲🇽❤️