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Puebla’s Mesones Sacristia Cooking School & Mole Recipe
Puebla is often referred to as the gastronomic capital of Mexico by many Mexicans. 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, delicious dishes and sweets.
Mole is one of the most important dishes in the state and has become famous all over the world. My favorite is the chiles en nogada (stuffed peppers bathed in a 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’turbide by mixing indigenous and mestizo ingredients, such as chili peppers, Castilla nuts and pomegranate seeds. Experiencing this dish is worth the trip to Puebla.
Other Puebla foods you might want to try are gorditas, chalupas, el pipian, and maguey worms. Plus, they have a colorful selection of pastries, sweets, and bakeries and a street dedicated to them, including confectioneries. Some of the most popular sweets include Santa Clara tortitas; mazapan jamocillos and goat’s milk; and vanilla, pineapple and coconut yams.
I had understood that Oaxaca was the “home” of the original mole. And even though Oaxaca has seven different varieties, including the “mole negro”, Puebla’s 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 story of the mole and the ingredients intriguing. I had seen women making it in Oaxaca a few years ago and was looking forward to attending the cooking school offered by Mesones Sacristia in Puebla and learning 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, a wonderful sense of humor and he is a good teacher. He takes great pride in helping you understand and learn Mexican cuisine. There’s also a translator to walk you through the intricacies as you learn the most traditional Puebla and Mexican dishes. You’ll also learn about most types of peppers, using pre-Hispanic and homemade cooking techniques in Mexico. The school’s goal is to share culinary secrets and provide attendees with a memorable and wonderful time.
Our class started by walking from the hotel to the market to buy the ingredients for our mole. As we selected the Mulato peppers, Ancho peppers, and Pasilla peppers, Chef Alonso explained the different peppers 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 had never seen such big and fragrant cinnamon sticks. It did wonders for my suitcase.
The chef wanted us to experience a market fresh sandwich. I shared one and my half was huge. The number of sandwiches this fresh counter produces is incredible.
After fishing our marketing, we returned to the hotel kitchen for our class.
If I had had more time in Puebla, I would have gone back to the market and spent several hours there. It was fascinating.
Ingredients for Mole:
o 3 pieces of Mulato pepper
o 3 pieces of ancho pepper
o 3 pieces of Pasilla pepper
o 500g tomatoes
o 200g onions
o 2 cloves of garlic
o 2 pieces of Ibarra chocolate (dark)
or 1 tortilla
or 100 g of sugar
o 100 g of salt
o 100 g powdered chicken stock
o 5 cups of water
o 1 plantain
Serve with chicken or turkey
In the kitchen, we swallowed latex gloves, removed the stem and seeds from mulato, ancho and pasilla peppers. Then they are fried until they get a crispy texture.
Then we roasted the tomatoes, onions and garlic on a comal (grill).
We boiled the peppers and vegetables in water until the peppers became soft, which took about 10 minutes.
We ground all the ingredients boiled with its own broth and strained to make a sauce.
The next step was to peel the plantain and cut it lengthwise into four pieces. Then we fried it until golden.
We roasted the tortilla directly over the flame until it was 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 then strain.
We then mixed the peppers and vegetables (2 batches) and covered with a cloth to let the steam pass.
Brown the vegetable sauce in the lard and let it boil.
Add the plantain/tortilla sauce and boil for a few more minutes.
Add the chocolate.
Season to taste with (about 1 teaspoon) salt, sugar and powdered chicken broth. Let simmer for 45 minutes.
The sauce will keep in the refrigerator for 3 or 4 days.
I was shocked to find the prices under $100 for a three day course with three cooking classes of three hours each and three delicious recipes. The instruction includes participation and of course tasting.
They also offer a seven-day, six-night course with six nights of accommodation at one of Mesones Sacristia’s charming properties and a fifteen-hour basic Mexican cooking class 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.
Meson Sacristia de la Compania and Meson Sacristia de Capuchinas are small traditional hotels that are part of Hotels con 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 over three centuries old residences that have been remodeled and renovated for the convenience and convenience of guests in the historic and fascinating state of Puebla, Mexico.
Living this school as well as Puebla itself will be a memorable experience. I hope to come back one day and take Norm or Brenda along to see all the city has to offer. Good food is only a small part of this culturally rich region. Like all the other regions I have had the opportunity to visit, it is the warmth of the people that will bring you back to Puebla.
It is also known as the City of Angels and a World Heritage Site with over 5,000 colonial buildings most of which were built in the 16th century. Puebla is known for its handicrafts, including Talavera pottery, figurines, bark paper paintings, and onyx and marble carvings. Along with many other crafts, traditional markets and beautiful squares are where you will find artisans selling their wares.
Puebla, the 5th largest city in Mexico is accessible. I flew to Mexico City and took a bus (modern Mercedes) from the airport for 90 minutes and arrived easily.
For more information about the cooking school, send an e-mail to [email protected]
You may reproduce parts or all of this article as long as the author is credited.
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