One Cookbook, Many Tacos: My Tacolicious Journey

Nothing like a hard launch into this Tacolicious journey… only to hit pause after two posts. 😅 What can I say—life had other plans! Between dreaming about those butternut squash tacos (still living rent-free in my mind, especially that cashew crema!) and now, I had to shift gears and focus on studying as my RD exam quickly crept up.

But here’s the exciting part: as of early March, I officially became a Registered Dietitian! 🎉 A goal years in the making, and now we are so back—tacos, travel, and all things delicious included.

While I’ve continued cooking my way through the Tacolicious cookbook behind the scenes, today’s post is taking us somewhere extra special: Puebla, Mexico. And wow… if there’s ever a place that makes you fall in love with food all over again, it’s here.

Puebla’s food culture is rich, vibrant, and deeply rooted in history—nearly four centuries of culinary evolution blending Indigenous, Spanish, and even Lebanese influences. Every dish feels intentional, every flavor layered, every bite telling a story.

Naturally, I made it my mission (a delicious one) to try as many iconic dishes as possible: Mole Poblano, Tacos Árabes, Chalupas (and no—not the Taco Bell version), Molotes, and Chiles en Nogada. Challenge accepted.

My first taste of mole and tacos árabes happened at a small restaurant inside my work event venue—and let me tell you, I was instantly hooked. That was just the beginning.

One standout evening took us to Mural de los Poblanos, an upscale spot in Puebla’s historic center known for its dedication to traditional dishes and locally sourced ingredients. The menu? Massive. The decisions? Difficult. Thankfully, I travel with fellow food lovers who believe in ordering everything and sharing—so we went all in.

We started with chalupas—served with both red and green sauces. I wasn’t quite sure what to expect, but they turned out to be simple and satisfying: small, thin corn tortillas topped with shredded beef and sauce. Not the star of the night for me, but still flavorful and worth the try—like a softer, saucier tostada moment.

Next up: tacos árabes. And WOW. This Lebanese-Mexican fusion dish features spit-roasted pork that’s unbelievably juicy and tender, wrapped in a pita-style tortilla instead of corn. Topped simply with onion, cilantro, and lime, plus a rich chipotle sauce that perfectly balances sweet and heat—it was love at first bite. These quickly became a go-to for the rest of the trip, especially from street vendors.

But the true showstopper? The mole tasting.

Served with shredded turkey (chef’s recommendation—and absolutely the right call), this dish featured five different moles: poblano, red and green pipián, adobo, and manchamanteles. Each one had its own personality—deep, complex, slightly sweet, sometimes smoky, always rich and velvety. Mole isn’t just a sauce; it’s an experience. Layers of chiles, spices, nuts, and yes, even chocolate, all coming together in a way that feels both comforting and extraordinary.

This trip may have been a brief detour from tacos, but let’s be honest—it still felt very on-brand. Food, culture, flavor, exploration… it’s all part of the journey.

And speaking of journeys—the Tacolicious adventure is officially back on. 🌮 I’ve got more taco recipes to share, more spots to explore, and a few upcoming travels that might just inspire some new flavors (maybe even a little Puebla influence sneaking in).

Stay hungry—there’s a lot more deliciousness ahead. ✨