Poblano Meat Chalupas (Chalupas Poblanas de Carne)

History & Origin

Chalupas poblanas are arguably the most emblematic antojito of the city of Puebla, with a history dating back to the nineteenth century in the markets of the historic centre. The name chalupa refers to the small flat-bottomed boat that navigates the canals of Xochimilco, a shape imitated by the oval masa with raised edges that characterises this snack. Unlike other states where chalupas can vary considerably, in Puebla there are two classic presentations: the salsa-only version (with just green or red salsa and onion) and the shredded meat version, which is the more substantial offering. Poblano shredded beef is prepared with rump or skirt steak slowly cooked with onion, garlic and spices until easily pulled apart. The chalupas are fried in pork lard — not vegetable oil, which would be a betrayal of the traditional recipe — and covered hot with the salsa, the beef and finely diced raw white onion. In the Barrio del Artista, Calle de los Sapos and the Mercado de Analco in Puebla, chalupa stalls are a gastronomic ritual that Poblanos observe on Sunday mornings after Mass.