Fire Fire Fire!

I’ve just taken two classes at Meson Sacristia de la Compania in Puebla.  As far as I could tell, this is the only place in Puebla offering cooking classes in local cuisine, and I was a bit nervous that it would be kind of watered down for English-speaking tourists.  However, the unfortunate fact that tourism is way down in Mexico turned out to be good luck for me; I was the only one in the classes, so they were more than willing to teach in Spanish and modify the menus to what I wanted to learn to cook. 

Day 1:  Horchata (my favorite–a sweet rice beverage served chilled), guacamole (nothing new, but I did use the molcajete to make it), pibil, chicken in the restaurant’s signature mole and natilla de rompope (eggnog flavored custard).

Day 2:  Tamales de dulce (at my special request–I learned that you need arms of steel to make tamales), mole poblano (which includes one totally burned tortilla–yes, I am doing it correctly in the photo), chalupas, salsa verde, salsa roja and agua de jamaica (hibiscus water).

My time in Puebla has really helped me get over my fears of fire and hot oil.  You use direct flames for everything, most frequently to heat up corn tortillas to serve with each meal.  And there’s nothing as cool as watching and smelling a dried poblano pepper puff up and take on a beautiful color after ten seconds in hot oil!

Advertisement