http://travel.nytimes.com/2006/11/17/travel/escapes/17mole.html?adxnnl=1&adxnnlx=1210505990-GpeT3bsaK+LUCyrHK3cJqQ
Sunday, May 11, 2008
Chili to Chili in Mole-Sauce City
http://travel.nytimes.com/2006/11/17/travel/escapes/17mole.html?adxnnl=1&adxnnlx=1210505990-GpeT3bsaK+LUCyrHK3cJqQ
36 Hours in Puebla, Mexico - By DAVID KAUFMAN for The New York Times
Puebla may be the gastronomic capital of Mexico, but there’s more to do in this wealthy city than just eat.
http://travel.nytimes.com/travel/guides/north-america/mexico/puebla/overview.html
http://www.nytimes.com/slideshow/2008/03/09/travel/0309-36HOURS_index.html
Thursday, May 25, 2006
Mesón Sacristía de Capuchinas
Wednesday, May 24, 2006
Mesón Sacristía de la Compañía
Cooking classes
Mesones Sacristía offers you a different an original way to meet and enjoy our mexican traditions through its gastronomy. You will be able to learn by the hand of our chef Alonso Hernández and a translator, to prepare the most traditional poblan and mexican dishes. In the same order you will slightly friendly with all kind of chiles, by using the most common prehispanic and home-made techniques in Mexico. The main objective is not only to share our culinary secrets, but to have a good and memorable time.
1 Day NCLUDES:
- 3 cooking-class hours: green and red sauces, our famous starter “chalupas”, the Pipián Verde, the Egg Nogs dessert, and Jamaica fresh water.
- Ingredients, Chef Alonso Hernández instruction, participation, apron and recipes.
- Tasting time
COST:
$49 USD per person
COST:
$49 USD per person
3 Days INCLUDES:
- 9-hours Mexican cooking course
- Ingredients, Chef Alonso Hernández instruction, participation, apron and recipes.
- Tasting time
- Popular Market visit
COST:
$250 USD per couple