Many Mexicans frequently refer to Puebla as the gastronomic capital of Mexico. As a result, it was a priority for me to experiment. Its cuisine is the result of a strong culinary heritage, a wide variety of spices and delicious dishes and sweets.

Mole is one of the most important dishes in the state and has become famous worldwide. My favorites are the chiles en nogada (stuffed peppers dipped in walnut sauce), which is usually prepared between June and September. The legend that accompanies this dish is that the nuns created it to honor General Agustin de L’Urbide by mixing indigenous and mestizo ingredients, such as chili peppers, castaza nuts, and pomegranate seeds. Experiencing this dish is worth the trip to Puebla.

Other foods from Puebla that you might want to try are gorditas, chalupas, pipián, and maguey worms. In addition, they have a colorful selection of cakes, sweets and bakeries and a street dedicated to them, including sweet shops. Some of the most popular sweets include the Santa Clara pancakes; jamocillos of marzipan and goat’s milk; and vanilla, pineapple and coconut yams.

It was my understanding that Oaxaca was the “home” of the original Mole. And even though Oaxaca has seven different varieties, including “Mole Negro”, Puebla is different and claims to have the first mole kitchen in one of its museums and is renowned for its mole varieties.

I find the history of the mole and the ingredients intriguing. She had seen some women doing it in Oaxaca a few years ago and she was eager to attend the cooking school offered by Mesones Sacristía in Puebla and learn how to make mole.

I have attended many cooking schools, classes, demonstrations, etc. and Executive Chef Alonso Hernández leads the small hands-on classes with comfort and ease. His English is very good, he has a wonderful sense of humor and he is a good teacher. He takes pride in you understanding and learning Mexican cuisine. There is also a translator to explain subtleties while you learn the most traditional dishes of Puebla and Mexico. He will also learn about most types of chiles, using pre-Hispanic and homemade Mexican cooking techniques. The goal of the school is to share culinary secrets and make attendees have a memorable and wonderful time.

Our class began by walking from the hotel to the market to buy the ingredients for our mole. As we chose the Mulato chiles, Ancho chiles, and Pasilla chiles, Chef Alonso explained the various chiles and the level of capsaicin that makes them hot.

The market was overwhelming with all the fresh produce. I couldn’t help it, I bought a cinnamon stick that was 1 ½ inches in diameter and about 14 inches long. I have never seen cinnamon sticks so big and aromatic. It did wonders for my suitcase.

Chef wanted us to experience a market fresh sandwich. I shared one and my half was huge. The number of sandwiches this cool counter churns out is unbelievable.

After fishing out our marketing, we headed back to the hotel kitchen for our class.

If I had more time in Puebla, I would have returned to the market and spent several hours. it was fascinating

The ingredients for the Mole:
or 3 pieces of mulato chili
or 3 pieces wide chili
or 3 pieces of pasilla chili

or 500 g of tomatoes
or 200 g onions
or 2 cloves of garlic

or 2 pieces of Ibarra chocolate (dark)
or 1 tortilla
or 100 g of sugar
or 100 g of salt
or 100g chicken stock powder
or 5 cups of water
1 banana

Serve with chicken or turkey

In the kitchen we lower the latex gloves, we remove the stem and the seeds from the mulato, ancho and pasilla peppers. Then we fry them until they get a crispy texture.

Then we roast tomatoes, onions and garlic on a comal (grill).

We boiled the chiles and vegetables in water until the chiles softened, which took about 10 minutes.

We grind all the boiled ingredients together with their own broth and strain to make a sauce.

The next step was to peel the banana and cut it lengthwise into four pieces. Then we fry it until golden brown.

Grill the tortilla directly over the fire until it is black and crispy on both sides.

To my surprise, we put the burnt tortilla, plantain and 1 cup of water in a blender to blend and strain.

Then we blend the peppers and vegetables (2 batches) and cover with a cloth to cook the steam.

Fry the vegetable sauce in butter and bring to a boil.

Add the plantain/tortilla sauce and boil for a few more minutes.

Add chocolate.

Season to taste with (about 1 teaspoon) each of the salt, sugar, and chicken bouillon powder. Cook over low heat for 45 minutes.

The sauce will keep in the refrigerator for 3-4 days.

I was surprised to discover the prices below $ 100 for a three -day course with three kinds of three -hour cooking each and three delicious recipes. Instruction includes participation and natural tasting.

They also offer a seven-day, six-night class with six-night accommodations at one of Mesones Sacristía’s charming properties and a fifteen-hour basic Mexican cooking course in English or Spanish. Your breakfasts are included as well as dinner in various restaurants in Puebla. You will also have a guided tour and other treats.

The Mesón Sacristía de la Compañía and the Mesón Sacristía de Capuchinas are small traditional hotels that are part of Hotels with Angel and belong to the Mexico Boutique Hotels Group. They all offer a small number of rooms in historic buildings with unique architecture. They are located in residences more than three centuries old that have been remodeled and renovated for the comfort and convenience of guests in the historic and fascinating state of Puebla, Mexico.

Experiencing this school, as well as Puebla itself, will be a memorable experience. I hope to return one day and take Norm or Brenda to see all that the city has to offer. Good food is only a small part of this culturally rich area. Like all other areas I have had the opportunity to visit, it is the warmth of the people that draws one back to Puebla.

It is also known as the city of Los Angeles and World Heritage with more than 5,000 colonial buildings, most built during the 16th century. Puebla is known for its handicrafts, including talavera ceramics, figurines, bark paper paintings, and onyx and marble sculptures. Along with many other fine crafts, the traditional markets and beautiful plazas are where you’ll find the artisans selling their wares.

Puebla, the fifth largest city in Mexico is accessible. I flew to Mexico City and took a bus (modern Mercedes) from the airport for 90 minutes and got there with ease.

For more information about the cooking school email: [email protected].

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