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Read
more about the trip in the New York Times travel section!
 For
gastronomes, Mecca is Puebla when it comes to authentic Mexican
cuisine. This colonial gem, located 60 miles southeast of Mexico
City, is known as the gastronomic capital of Mexico. Two of the
country’s most popular dishes were created in Puebla: mole
and chiles en nogada. In fact some of the best chefs in the world
hail from this area. It is here, not France, where chef and author
Anthony Bourdain ventured to find a chef for his New York City restaurant.
Because of its location
on the coastal road from Veracruz and Mexico City, Puebla is a melting
pot of Mexican history. Spanish conquistadors, French Bourbons,
Oriental traders all contributed unique tastes and influences. Combined
with indigenous ingredients from the Aztecs, Mayans and other locals,
the cuisine is unique in its complexity and richness.
We invite you to join
us for a week- long discovery of Puebla and its culinary traditions
under the tutelage of Alonso Hernandez, chef and instructor at the
elegant boutique hotel Mesones Sacristia in the heart of Puebla.
Chef Hernandez began his culinary studies in Puebla and perfected
them as he worked in top restaurants in Europe and Mexico. He will
lead hands-on lessons each morning focusing on Mexican and Pueblan
cuisine. The daily lessons are complimented by market visits and
tours of the colonial city.
 Arrival at Mexico City
International Airport. Private transfer to Puebla (approx. 1:45min)
Check-in at Mesón
Sacristía de la Compañía. This historic property has been renovated and feature colonial furniture, talavera ceramics,
and a private antique collection. It has been featured in Travel
and Leisure, Bride Magazine, Gourmet, and Food and Wine.
Welcome Cocktail followed
by dinner at Mesones Sacristía
9:00
Breakfast.
10:00 Beginning of the “Mexican Cooking Course” at Mesón
Sacristía. Introduction to Pueblan cuisine:
salsa verde, salsa roja, chalupas, pipián verde, arroz con
leche and fresh water of “Jamaica”
1:00 Tasting time.
4:00 City tour, visiting: Chapel of the Rosary, Cathedral, Street
of Candies , the House of the Mexican Revolution, the Teatro Principal,
San Francisco Church and El Parián (Mexican handicrafts market).
Rich in history and colonial architecture, Puebla has been declared
by UNESCO as Humanty Heritage City since 1987. The French-Spanish
influence, along with the Indian details can be seen in most of
its downtown buildings.
7:30 Dinner
9:00 Breakfast.
10:00 Mexican Cooking Class: Guacamole, Tinga Poblana, Mole Sacristía,
Agua de Horchata and Natilla de Rompope.
1:00 Lunch
2:30 Today you’ll visit the Amparo Museum (one of the most
beautiful in Mexico) and the Palafoxian Library, home to some of
North America’s oldest books (dating to the 16th century).
7:30 Dinner.
 9:00 Breakfast.
10:00 Visit to El Carmen popular market to buy ingredients.
11:00 Mexican Cooking Class: Pico de gallo, Sopa Poblana, Flan de
coco, Agua de Tamarindo and Cazuelita Poblana.
1:00 Lunch
Afternoon free. We suggest a visit to the archaeological site of
Cacaxtla, where you can see a an incredible series of murals depicting
battles scenes from Mayan history. Alternately this could be the afternoon that you enjoy your massage at the hotel.
7:30 Live music dinner at Mesones Sacristía (violin)
 9:00
Breakfast.
10:00 Mexican Cooking Class: Pozole Rojo, Mole Poblano and Café
de Olla.
1:00 Tasting time.
2:00 Afternoon guided visit of the ancient city of Cholula,
known for its 365 church cupolas, one for every day of the year.
You can also see the Gran Piramide, once the centerpiece of Toltec
and Aztec religious centers.
19:30 Dinner.
9:00 Breakfast
10:00 Mexican Cooking Class: Chiles Rellenos or Nogada, Chilaquiles
Verdes, Buñuelos and Margarita. Diploma and graduation photo.
1:00 Lunch
2:00 Afternoon free (visit to the antiques market recommended). You could also take advantage of your complimentary tourist bus pass.
7:30 Dinner
Breakfast at Hotel
Check out
Departure to Mexico City International Airport by private car.
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