Mesones Sacristia de Puebla cooking school and mole recipe
Puebla is frequently 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 and 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 walnut sauce), which are generally made between June and September. The legend that accompanies this dish is that the nuns created it in honor of General Agustín de lturbide by mixing indigenous and mestizo ingredients, such as chili peppers, walnuts and pomegranate seeds. Experiencing this dish is worth the trip to Puebla.
Other foods from Puebla that you may 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 are the Santa Clara pancakes; marzipan jamocillos and goat’s milk; and the vanilla, pineapple and coconut yam.
He understood that Oaxaca was the “home” of the original Mole. And although Oaxaca has seven different varieties, including “mole negro”, the one in Puebla is different and claims to have the first mole cuisine in one of its museums and is known for its varieties of mole.
I find the history of mole and its ingredients fascinating. She had seen some women doing it in Oaxaca a few years ago and was eager to attend the cooking school that Mesones Sacristia offers in Puebla and learn how to make mole.
I have attended many cooking schools, classes, demonstrations, etc. and Executive Chef Alonso Hernández leads 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 your understanding and learning of Mexican cuisine. There is also a translator to explain subtleties as you learn the more traditional dishes of Puebla and Mexico. You will also learn about most types of chili peppers by using pre-Hispanic and homemade cooking techniques in Mexico. The goal of the school is to share culinary secrets and make the attendees have a memorable and wonderful time.
Our class started 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 different chilies 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 1½ inches in diameter and about 14 inches long. I have never seen such large and aromatic cinnamon sticks. It did wonders with my suitcase.
The chef wanted us to experience a fresh market sandwich. I shared one and my half was huge. The number of sandwiches this fresh counter produces is staggering.
After fishing for our marketing, we returned to the hotel kitchen for our class.
If I had more time in Puebla, I would have gone back to the market and spent several hours. It was fascinating.
The ingredients for the Mole:
or 3 pieces of mulato chili
or 3 pieces of ancho chili
or 3 quarts Pasilla chile
or 500 g of tomatoes
or 200 g of 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 100 g of powdered chicken broth
or 5 cups of water
or 1 banana
Serve with chicken or turkey.
In the kitchen we put on our latex gloves, we removed the stem and seeds from the mulato, ancho and pasilla peppers. Then we fry them until we get a crisp texture.
Next we roast tomatoes, onions and garlic on a comal (grill).
We boiled the chilies and vegetables in water until the chilies were soft, which took about 10 minutes.
We crush all the boiled ingredients together with their own broth and filter them 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.
We grill the tortilla directly over the fire until it is black and crisp on both sides.
To my surprise, we put the burnt tortilla, the plantain, and 1 cup of water in a blender to blend and then strain.
Then we blend the peppers and vegetables (2 batches) and cover with a towel to let it steam.
Fry the vegetable sauce in butter and bring to a boil.
Add the banana / tortilla sauce and simmer for a few more minutes.
Add chocolate.
Season to taste with (about 1 teaspoon) salt, sugar, and powdered chicken broth. Cook over low heat for 45 minutes.
The sauce will keep in the refrigerator for 3-4 days.
I was surprised to find prices under $ 100 for a three-day course with three cooking classes of three hours each and three delicious recipes. Instruction includes participation and natural tasting.
They also offer a seven-day, six-night class with six nights of accommodation at one of Mesones Sacristia’s charming properties and a fifteen-hour basic Mexican cooking course in English or Spanish. Their breakfasts and dinners are included in several restaurants in Puebla. You will also have a guided tour and other delicacies.
The Meson Sacristia de la Compania and Meson Sacristia de Capuchinas are small traditional hotels that are part of Hotels con Angel and belong to Mexico Boutique Hotels Group. All offer a small number of rooms in historic buildings with unique architecture. They are housed in residences over 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.
Living this school and 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 the other areas that I have had the opportunity to visit, it is the warmth of the people that will keep one coming back to Puebla.
It is also known as the City of Angels and a World Heritage Site with more than 5,000 colonial buildings, most of them built during the 16th century. Puebla is known for its handicrafts that include Talavera pottery, statuettes, bark paper paintings, and onyx and marble sculptures. Along with many other fine crafts, traditional markets and beautiful squares are where you will find 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 cooking school email: [email protected].
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