As a result of my visit to Puebla, I discovered some of its rich heritage and left with a desire to return and find out more.
Puebla is the fifth largest city in Mexico, as well as a state. In 1987, UNESCO declared Puebla World Heritage Site for its baroque and renaissance of classic architectural styles. This city is home to more than 5,000 buildings of the colonial period, mostly in the Baroque style and built in the 16 st Century.
World Cuisine
When you choose to visit Puebla, Iwas initially attracted to its reputation as the gastronomic capital of Mexico. Its cuisine is a combination of pre-Hispanic influence, Arabic, French and Spanish. Two of his most famous dishes are chiles en nogada (poblano peppers stuffed bathed in walnut sauce) and mole poblano (mole, a regional dish).
Known as the City of Angels, Puebla is located 84 miles (136 km) from Mexico City. It has some direct flights, but I flew to Mexico City and took a bus service(A new Mercedes with air-conditioning) directly from the airport for a 90-minutes. A bus runs every 30 minutes so it was very comfortable.
I was only 5 days I would have planned and programmed 10 days, to try some of the smaller cities and towns in the state of Puebla.
Arrival in the late afternoon, I was tired and had an early dinner at De la Compania Sacristia Hotel, where I lived.
At this hotel was a good choice on my part. This is one of thethe group of boutique hotels owned by Angel With. These are all small hotels into apartments over three centuries, rebuilt and renovated. Each of the hotels have a Wing Angel Talavera, where the craft of Puebla, which are known all over the world can learn.
I loved finding one of two rooms for my stay. It 'was a difficult choice, because each was unique, furnished with stunning antiques. In fact, the entire hotel, which has established.
After dinnermorning, I went to my room, my balcony and opened the shutters up on the happenings on the road to watch. As the evening grew, the increase in activity. It was fascinating.
The next morning after breakfast, I was ready to visit the archaeological zone of Cholula venture with the largest pyramid in the world, the monastery of San Gabriel, where the original kitchen Mole, Santa Maria Tonantzinta, Royal Chapel and the food at the center have Cholula .
The pyramid was aSurprise. Going Underground from their tunnels showed the widespread development of skills at the time. Walking the perimeter, allow me, the vastness of this structure, the experience built layer by layer by later civilizations.
After the visit Cholula, Puebla, we returned to enjoy a late lunch with representatives of tourism. They took me to the Fonda de Santa Clara, the good food was the traditional Puebla Since 1965 was the season of chiles en nogada, which wasmy choice.
I learned the legend of the court of the historic city of Puebla Counsel: In 1821, three centuries of Spanish rule in the end. It 'was the year of the three colors ... The three colors of the Mexican flag. Historical character of Agustin de Aramburu y liturbide, and the city of Puebla, he would have sworn that freedom for the first time. This freedom founded three guarantees: religion, trade union and independence.
Agustin had to be satisfied and encouraged by the nuns poblansthe thrill of "New Mexico", decided by a court to prepare three signature colors of the flag included. Their skilled hands have created the court as chiles en nogada know ", and the pure spirit of patriotism and nationalism symbol symbolic.
The recipe is from the season and produced ingredients, the secret lies in the combination of flavors from "Castilla Nuts," sauce "Crown grenades and vermilion", pepper and parsley. The filling contains the fruits of August.
TheFormula is simple and the season includes a thorough preparation and tender. It is the power in parallel to this event, has written that the pages of the Book of Mexican gold, platinum and the volume of food Poblana. This too is a legend. If any of you readers the recipe for chiles en nogada or neo Puebla, send me an e-mail.
After lunch we stopped in another wonderful little hotel on the road so I could see a lot of accommodation near the well,known chains. Each hotel has its own charm and personality of their owners have shown through.
After returning to the hotel, I decided to explore the streets around the hotel and walk towards the square. The place was alive with activity and the surrounding streets. The furniture and ceramics attracted me like a magnet. It 'a good thing that there is no room for additional components. It 'was so tempting, as the craft was great. Oh, how I would have expectedto be there for the weekend so I could test the market.
The next morning it was time for the cooking school. I have many cooking schools, classes, demonstrations, etc., and Executive Chef Alonso Hernandez leads the hands-on small classes with ease and comfort attended. His English is very nice to have a wonderful sense of humor and is a good teacher. He is very proud to know and understand Mexican cuisine. There is also a translator to explain the subtleties as you learn themore traditional Mexican dishes, and Puebla. You will also learn about several types of chili, with pre-Hispanic cooking techniques and home-made in Mexico. The purpose of school is to share culinary secrets and participants have a memorable and enjoyable time.
Our class has started to walk away at the market, the ingredients for our shop mole. How we chose Mulato Chilis, Ancho Pasilla peppers and chilies, the director said Alonso various chilies and the levelof capsaicin, which makes them hot.
The market has been overwhelming with all the fresh produce. I could not help it, I bought a cinnamon stick, which was 1 ½ inches in diameter and about 14 inches long. I had never seen so large sticks cinnamon and aromatic. It has done wonders for my suitcase.
Boss wanted to experience a sandwich fresh from the market. I shared, and my half was huge. The number of sandwiches, fresh against this is, is amazing.
Aftercaught our marketing, we returned to the hotel to the kitchen, our class.
When you visit hotelesconangel.com / you can about the hotel and cooking school.
If I had more time in Puebla, I went to the market and spent several hours. It was fascinating.
After learning to make mole, it was time for a tour of the city of Puebla. The first time the cathedral with its 14 chapels in different styles and many works of art. The main facade is baroque. His 228Feet (69 meters), the towers are the tallest in Mexico. The sanctuary is exceptional benches inlaid with ivory, onyx and wood, and made Arabic decorative arches. It 'also home to two bodies that were donated by Carlos V.
Concordia y el patio de los Azulejos is considered the local architecture with their cubes, baroque facade and marble are images of saints.
The building that I found fascinating was Biublioteca Palafoxiana. This is a museum library, which wasdesignated a historic monument by presidential decree through its extensive collection of books. And 'home to over 43,000 books in several languages, including Hebrew, Latin, Sanskrit, greek and Chaldean. Topics include philosophy, theology and canon law and other topics. It has text value, such asa Chronicle of Nuremberg, the 1493 dates. It 'also the home of Christian doctrine, Ortelius Atlas and the Polyglot Bible. And 'some' of works of art, including a SaintThomas Aquinas. The craft tables inlaid onyx sculptures and shelves are to be seen.
Puebla has more historic buildings than I can begin to describe. They show the vitality of the area now and in the past. The museums are equally impressive. Visit visitmexico.com and research of Puebla. Then he discovers much more in Puebla.
After returning to the hotel, my friend Lily and I went for a walk on the spot. He wanted me to drink a local experienceMade in Puebla. Owner came up to a large price for the products stairs. He says: "no." It makes it so much he wants, opens and closes when he wants to stay busy and enjoy life. I bought a bottle to take home.
That night it was time to pack. I miss my new some new friends. I also knew that it would keep in touch and I can see again one day, as I intend to return to Puebla.
Puebla, Mexico - Gastronomy and World Heritage - an unbeatable combinationThanks To : Kitchen Exhaust Fans
