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General Discussion

Buying mole in Puebla & other questions

NancyC | Dec 17, 201510:49 AM     15

Hi everyone! I'm in Puebla now, and will be in and out of the city for a few more days. I live in NYC, where I believe most Mexican immigrants come from Puebla. So, is the packaged-up mole poblano on sale here (at loads of places, don't know how to narrow down) significantly better than what I can get at home? Enough to carry it in my backpack for the remaining 3 weeks after I leave Puebla? And on that topic, would it keep at room temperature for 3 weeks?

Also wondering: what can I eat in Puebla, Oaxaca and Chiapas that is relatively healthy? Most of the Mexican food I like...isn't. (My new discoveries of molotes and tacos arabe will be the death of me). I've been to Oaxaca for 10 days years ago. I think that time I just attempted to reduce portions (but they are so big here anyway). Normally I wouldn't care SO much, but am now in Mexico for 4 weeks total. Is there an inland version of ceviche, something light like that?

And I'm curious about tipping at taquerias and similar restaurants. Basically places with only minimal service, often handled by multiple people (whoever's closest). Do you still tip at these places? I think the last time I was here, we mostly ate in clear-cut "nice" restaurants, or on the street, or in markets. Taquerias and comida corrida places fall in the middle...

Thanks for any advice!

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