Taste Mole de Matuma Stew and Other Traditional Dishes

The Sunday morning buffet in La More, in Hacienda Soltepec, offers multiple original versions of complex mole stew, including the one from Ixtenco, a brick-red matuma mole, with guajillo chili peppers, cloves, cinnamon, coriander, and beef. And of course, try the hot atole drinks made with native corn: the sour one and flavored versions are classics. Or, order the tender, steamed mutton mixiotes and Tocatlán-style chicken (a kind of mixiote with nopal cactus paddles and serrano chilli pepper) from Casa de los Magueyes. Los Balcones restaurant also serves regional dishes such as maguey worms and ant eggs. As long as you’re in the neighborhood, head to Apizaco (17 miles away) and its Evoka restaurant led by chef Francisco Molina, who truly does Tlaxcala’s contemporary cuisine justice.