As a result of my visit to Puebla, I discovered some of the rich heritage and the desire to return and time to find out more.
Puebla is the 5th largest city of Mexico, as well as a state. In 1987, UNESCO declared Puebla a World Heritage Site for its renaissance and baroque classical architecture. This city is home to over 5,000 buildings in the colonial period, mostly built in Baroque style in the 16th Century.
When you choose to visit in Puebla, I wasOriginally created for his reputation as a gastronomic capital of Mexico. Its cuisine is a combination of pre-Hispanic, Arabic, French and Spanish influence. Two of his famous dishes include chiles en nogada (stuffed Poblano Chili Peppers dipped in walnut sauce) and mole poblano (mole regional courts).
Known as the City of Angels, Puebla is located 84 miles (136 km) from Mexico City. Provides some direct air service, but I flew to Mexico City and took a bus service (new Mercedes with airConditioning) directly from the airport for 90 minutes by car. A bus runs every 30 minutes, so it was quite comfortable.
I had expected, only five days and I had planned 10 days to experience some of the smaller cities and towns in the state of Puebla.
Arriving late afternoon, I was tired and had a dinner in early Sacristia de la Compañía Hotel, where I lived.
The stay at this hotel was a good choice on my part. This is one of the hotels with AngelGroup of boutique hotels. These are the small hotels in apartments over three centuries, have rebuilt and renovated. Each of the hotels have a Talavera Angel Wing, where is the art of Puebla, where known, the experience of the world.
I loved picking on one of the rooms for my stay. It 'was a tough decision, because each has been furnished exclusively with antique stunning. In fact, the whole hotel was decorated in that way.
After dinner soon, I went to myRoom, opened the blinds of the balcony, and came to see what is happening below the road. As the evening grew on increased activity. E 'was fascinating.
The next morning, after breakfast, I was ready to dare to Cholula, which ARCHELOGICAL area with the largest pyramid in the world, the Monastery of St. Gabriel where to store the original kitchen mole, Santa Maria Tonantzinta, the Royal Chapel and the food at the center of Cholula.
The pyramid was a surprise. Going Undergroundthrough their tunnels have shown the development of skills spread at this time. Walking the perimeter, I would like to experience the vastness of this structure, which was built layer upon layer of civilization later.
After the visit Cholula, Puebla, we returned to enjoy a late lunch with representatives of the tourism sector. You took me to Fonda de Santa Clara is good food in Puebla tradition since 1965. Since there is still the season for Chiles en nogada, which was my choice.
I learnedthe legend of the dish from the city of Puebla Town Counsel: In 1821, three centuries of Spanish rule ended. They called the year of the three colors ... the three colors of the Mexican flag. Y liturbide historical personage de Agustin Aramburu, and the city of Puebla, founded in freedom swear the first time, this free three guarantees: religion, association, and independence.
Agustin must be satisfied, and the nuns poblans driven by the enthusiasm of a "newMexico, "decided by a court that was added to prepare the three colors of the flag symbol. Knowing the skilled hands created the court, as Chiles en nogada symbolize" the pure spirit and symbol of patriotism and nationalism.
The recipe is made with seasonal ingredients and the secret is the combination of taste from the "Castilla Nuts," sauce ", large crown and red, red pepper and parsley. The filling contains the fruits in the month of August.
The formula is simple andincludes the preparation careful and delicately spiced. It's performance is parallel to the case, said that sites in the Golden Book of Mexican cuisine, and the volume of platinum-kitchen Poblana. This too is a legend. If any of you readers the recipe for Chiles en nogada Puebla Mole or would like, send me an e-mail.
After our wonderful lunch we stopped in another small hotel on the road so I could see a lot of accommodation in addition to the well-known chains. Each hotelhad its own distinctive charm and personality of their owners have shown through.
After returning to the hotel, I decided to return to the streets to explore the surroundings of the hotel and walk to the square. The place was alive with activity and the surrounding streets. The furniture and crockery attracted me like a magnet. It 'a good thing that I have no room for additional furniture. It 'been so attractive, because the ability has been great. Oh, how I wish I had planned, it will be forWeekend, so I could test the market.
The next morning it was time for the cooking school. I have attended many cooking schools, classes, demonstrations, etc., and Executive Chef Alonso Hernandez puts her hands on small classes, with comfort and ease. His English is very good, a wonderful sense of humor and is a good teacher. He is very proud that you understand and learn the Mexican cuisine. There is also a translator to explain the complexity of how one learns the more traditional Pueblaand Mexican dishes. You will also know most of chili, with pre-Hispanic cooking techniques and home-made in Mexico. The aim of the school is to share their culinary secrets, and visitors will have a memorable and enjoyable time.
Our class went on foot from the hotel on the market for ingredients for the store Mole. As we chose Mulato Chilis, Ancho Chilis, Pasilla Chilis and explains Chef Alonso makes the chili and various amounts of capsaicin, thethey are called.
The market has been overwhelming with all fresh produce. I could not help me, I bought a stick of cinnamon, which was 1 ½ inches in diameter and about 14 centimeters. I had never been so great, cinnamon sticks and aromatic. He wonders for my suitcase.
Boss wanted us to try a new sandwich from the market. I have divided my better half and it was huge. The number of rolls, this new meter, it turns out is amazing.
After we took our marketing, we wentBack to the hotel kitchen for our class.
During a visit to hotelesconangel.com / You can find about the hotel and cooking school.
If I had more time in Puebla, I went to the market and spent several hours. E 'was fascinating.
After learning to do, Mole, it's time for a tour of the city of Puebla was. The first time the cathedral with its 14 chapels in different styles and many works of art. The main facade is baroque. The 228 feet (69 meters) are the tallest towersMexico. The choir is exceptionally crafted benches inlaid with ivory, onyx and wood and ornamental arches Arabic. It 'also home to two institutions, which were donated by Carlos V.
Concordia y el patio de los Azulejos regarded as the local architecture, with carved stones, representing the Baroque facade of marble and images of saints.
The building I found interesting was Biublioteca Palafoxiana. This is a library, museum, has been named a historic monumentDecree of the President with his vast collection of books. It is home to more than 43,000 volumes in many languages, including Hebrew, Latin, Sanskrit, Chaldeans and greek. Topics include philosophy, theology and canon law and other topics. ASA has valuable items such as the Chronicle of Nuremberg, which dates from 1493, it is also the home of Christian doctrine, Ortelius Atlas and the Polyglot Bible. And 'some' of art including one of Saint Thomas Aquinas. The tradesOnyx inlaid tables and shelves are molded to be seen.
Historic Buildings of Puebla has more than I can begin to describe. They show the viability of the sector, now and in the past. The museums are impressive. Visitmexico.com Visit and search for Puebla. Then he discovers much more about Puebla.
After returning to the hotel, my friend, Lila and I went for a walk locally. Wanted me, a local drink in Puebla, the lessons learned. The owner hascame to make its premium product in large scale. Says "no." Do as much as you like, opens and closes when it wants to stay busy and enjoy life. I bought a bottle to take home.
That night it was time for packing. The new I miss some of my new friends. I also knew that we would keep in touch and I can still see how some days I plan to return to Puebla.
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