The little town of Cuetzalan, tucked away in the mountains of the state of Puebla, would never be considered a gastronomic center. However, we ate surprisingly well there.
On our first afternoon there we stopped in a little restaurant near the main church. There we both ordered the specialty of the region, something called "tlayoyos".
"Tlayoyos" are a local variation of "tlacoyos", a patty of corn meal stuffed with a filling and deep fried. The "tlayoyos" were served with a slice of "cecina', salted, marinated and dried meat. The meal was very tasty.
Behind Alejandro you can see a musician who had come in off the street to serenade the restaurant patrons. (Of course, it is expected that you give him a coin after he plays.) The fellow was playing simultaneously the guitar and panpipes. He was quite talented.
At this restaurant, as well as at the place where we ate the day before, I would occasionally get a whiff of a lovely scent. At both places I realized that there was a bouquet of gardenias near us.
Along with the appetizer we had Tarascan soup, a hearty bean soup with slices of avocado, cream and chunks of cheese. To drink we ordered a pitcher of "jamaica" (iced hibiscus tea) flavored with anise. It was exceptionally good.