‘‘Water source’’

This water that flows from our springs Peñafiel, is the result of the melting of Citlaltépetl, "Holy Mountain" or "Pico de Orizaba".
Over several kilometers, the water is filtered through layers of limestone subsoil of the region, emerging as pure water and mineral rich.
When the Spanish arrived in Tehuacan, the natives of the Aztec Empire and knew the properties of "magic water".
The story goes that the emperor Moctezuma I, they brought in pots or gourds, Tehuacan Mineral Water to the Great Tenochtitlan, to benefit from its properties.
The water comes from a complicated Tehuacán water system that begins in Puebla from the melting of Popocatepetl. The Pico de Orizaba thaws preferably deviate toward the Gulf Coast, but some channels go into the state of Puebla, not discarding that reach through the valley of Tehuacán, but this assumption I could not test it successfully.
Some runoff from the Sierra and the Sierra Negra Zapotitlán Zapotitlán River originate. This river has dug a very deep and wide canyon that most of the year there is a small dry creek inside, but in the rainy season the flow can reach impressive levels forming an angry and dangerous river that carries all your step.
The Tehuacán Valley Water flows south to meet other streams by Santo Domingo River crosses the mountains and will give the Gulf coastal plain giving rise to the mighty river Papaloapan. Tehuacán is considered as the point of origin of this great river.

‘‘Poultry Industry’’

The region's economy is supported by the poultry, livestock, commerce and industry diverse. The latter has been transformed over the years from the rigging, soft drinks and clothing. The poultry industry is heavily invested, give jobs to hundreds of people and is one of the largest in the country.

The main crops of the municipality are corn, beans, pulses and fodder. More recently it has successfully planted sorghum due to the high demand of poultry and livestock.

He raises cattle, pigs and goats grazing. Beekeeping also has gained great importance with quality products for local consumption and for export.

Tehuacán is one of the poultry production regions largest and most important of Mexico. Many of the leading companies in the sector are based in the city and surrounding areas.
He raises cattle, pigs and goats grazing. Beekeeping also has gained great importance, with excellent quality products for local consumption and for export. Pigs and poultry are two of the strongest pillars of the economy of the region.

The economy of the region is sustained in poultry, livestock, commerce and industry diverse.

‘‘Typical Food of Tehuacan’’

 

  Mole de Caderas:

Typical dish in Tehuacán traditionally begins in the early seventeenth century as a product of miscegenation, when introduced goats in New Spain, began mixing food and one result is the mole mass of hip or spine, and a variety of dishes such as:

* Backbone with garlic
* Espinazo ajoarriero
* Udders
* Kidneys
* Languages
* Heads
* Tacos brains
* Beans with goat leg
* Chito, etc.                                                  

The hip mole ingredients are:                   

* Chile coastal
* Chile guajillo
* Chile serrano
* Tomato
* Tomato
* Cilantro
* Sheet avocado
* Seasonal Green Beans
* Sal
* Guajes
* Hips goat slaughter

How to prepare:

Hips are washed and put to cook with garlic, salt and onion the veins are roasted chilies, ground and then added to the boiling pot where the meat is roasted and boiled tomato tomatoes are liquefied and incorporated into the pot of meat, since the meat is well cooked and add the toasted avocado leaves, cilantro and green beans, and the last boil add the gourd ground.

The Hips Mole is a traditional dish of goat meat in the region of Tehuacan, Puebla, and also from the region of Huajuapan de Leon, Oaxaca in Mexico. The mass of hips is considered one of the most important dishes in the states of Puebla and Oaxaca, due to the long aging and care in the preparation of the animal, which takes advantage of all the meat-and the Festival killing of accompanying and begins the sacrifice of farm animals for food preparation and preservation and subsequent curing of meat. In preparing the bulk of the meat is used hips and hip bone, salt-based seasonings, chile and a dip in lemon to give it a special touch with a broth of boiled red meat hips and wild beans. The characteristic flavor of the dish is the meat of the goats that are taken for a ride of a year grazing through the southern regions of the state of Puebla and northern Oaxaca, feeding livestock with grass only in the region which are kept hydrated by water obtained only by plants and herbs consumed. In practice this type of breeding is obtained meat a strong flavor and characteristic with which they prepare traditional dishes.

   

‘‘Chiles en nogada’’

The chiles en nogada are a typical Mexican dish of Puebla State mainly of Tehuacán, whose origin goes back to the time of independence in 1821. That same year, Agustín de Iturbide was proclaimed emperor and passing through the city of Puebla de los Angeles made a triumphant entry with Trigarante army to the capital on September 27, date that curiously coincides with the birthday of the future emperor of Mexico, why, on August 28, 1821, you are offered a banquet.

This dish was made in his honour by the nuns of the convent of Santa Monica and in it, you can see the three colors of the flag: Green was represented by the poblano chile and parsley, white by sauce tender Castile walnut and red, by pomegranate grains. Chiles en nogada, exquisite Mexican flavor

The chiles en nogada are considered internationally as one of the most fine and dishes representative of the Mexican by its aesthetics and exquisite cuisine, besides that they have an important relationship with the consummation of the Spanish Crown Mexico independence.