Eat this: Chiles en Nogada, literally chiles in walnut sauce. They stuff a huge pasilla pepper with picadillo, which is a mixture of steak, raisins, figs, apples, onions, spices and probably a tablespoon of lard or two, then batter-fry it (again, probably in lard) and top it with a creamy walnut sauce and pomegranite seeds. The presentation was almost stunning enough to prevent me from utterly demolishing it, but within 15 minutes, I was sopping up the remaining sauce with tortillas. Definitely a culinary highlight of my trip.
Quick Tips:
Best Way To Get Around:
Puebla is eminently walkable. The only bus I took was from the station to the center of town. Most colonial highlights are centered around or within 4 blocks of the zocalo.