On day four of our 13-Day Mexico Aztec and Maya Illuminations tour, we left Mexico City to head to the city of Puebla.
The drive isn’t too long. We checked out of our hotel shortly after breakfast and arrived in downtown Puebla City in time for lunch.
The Pilgrims of Puebla
One of the most interesting things we noted along the drive from Mexico City to Puebla City was the number of pilgrims headed to The Basilica of Our Lady of Guadalupe.
While we saw many trucks and buses around the shrine during our visit, we were blown away by the pilgrims along the highways.
Eighteen-wheelers were decorated with images of the Blessed Virgin, while smaller trucks had shrines constructed in the beds. Many of the trucks had their own bands, and all were filled with pilgrims making their way to the basilica.
Most interesting was when we passed tractor-trailers chugging along the shoulder of the road filled with pilgrims who took turns jumping out and walking the mountain roads for a leg of the journey.
Passing Popocatepetl
Along the roadway to Puebla City, we passed Popocatepetl, one of Mexico’s most active volcanoes. While we were close enough to see steam and smoke coming from the volcano, we figured we were pretty safe.
Little did we know that the volcano would erupt in just over three months, spewing ash for hundreds of miles in every direction.
After almost 50 years of dormancy, “Popo” came back to life in 1994 and has since produced powerful explosions irregularly. And we just missed one!
A Quick Break For Lunch
When we arrived in Puebla City, we had a quick break for lunch. Most of our lunch stops required preordering entrees on our bus so that things would be ready for our arrival.
We had some delicious, refreshing Jamaica Tea, a Mexican favorite made with Hibiscus flowers, cinnamon, and sugar.
Each place setting was set with a little Amuse Bouche, a Toast Crisp with Jam, and Cheese.
Our first course was a light Vegetable Soup with Corn, Mushrooms, and Poblano Peppers. It had a wonderful texture but was surprisingly under-seasoned. We find in many Mexican places that Salsa carries the food. Much is underseasoned, and the addition of Salsa makes it POP.
For our entree selections, Chuck opted for the Chicken with Two Moles. One Mole was a Pippian or Sunflower Mole, and the second was a traditional Mole Poblano. Both were excellent!
Mark selected the Chili Relleno, which was actually quite a surprise. We’ve had them stuffed with Meat, Vegetables, and Cheese before. However, we’re used to seeing the Peppers batter dipped and fried. This one was wrapped in a soft bread crust and topped with sesame seeds. Don’t get us wrong. It was delicious. But slightly unexpected.
From lunch, we headed off for one last pitstop before reaching our hotel. And it may have been one of our favorite adventures of the trip…
