Pépticas

Pépticas are a type of traditional Mexican street food originating from the state of Puebla. They are small, bite-sized pieces of fried dough, typically shaped like tiny triangles or rectangles, and are often served as part of a larger dish or as a snack. The name "pépticas" comes from the word "pepito," which refers to the small, triangular shape of the dough pieces.

The preparation of pépticas involves mixing flour, water, salt, and sometimes a small amount of sugar or oil to create a dough. This dough is then rolled out thinly and cut into small pieces, which are subsequently fried until golden brown. They are often served with a variety of toppings or dips, such as salsa, guacamole, or a creamy sauce like *crema*. In Puebla, pépticas are commonly paired with *mole poblano*, a rich and complex sauce made from chocolate, chiles, and spices.

Pépticas can also be found in other Mexican dishes, such as *tlayudas* (a large, crispy tortilla similar to a pizza) or *sopes*, where they serve as a topping or base ingredient. Their crispy texture and mild flavor make them a versatile component in many regional recipes. While pépticas are most strongly associated with Puebla, variations of this dish can be found across Mexico, often adapted to local tastes and ingredients.

Beyond their culinary uses, pépticas are sometimes enjoyed as a standalone snack, especially in street food markets. Their simplicity and affordability have contributed to their popularity among both locals and visitors. The dish reflects the resourcefulness and creativity found in Mexican street cuisine, where humble ingredients are transformed into flavorful and satisfying meals.