In Puebla, Mexico, it’s possible to find mole sauce on your plate at every meal, morning, noon, and night.
Is this the normal local diet? I'm not sure. Nonetheless, I ate mole for breakfast, lunch, and dinner on more than one day of a recent culinary tour of the colonial city of Pueblo hosted by the Mexico Tourism Board.
Not complaining, to be sure. Yes, I liked some varieties of mole more than others, and I probably should have left some food on my plate more often for the sake of my waistline and digestion. But what foodie could resist the opportunity to taste so many grand examples of this complex regional Mexican dish?
One of the highlights of the tour was a cooking class given by Chef Alonso Hernandez of Mesón Sacristía de la Compañía, a boutique hotel and restaurant in the heart of the old city. I can't wait to re-create Chef Alonso’s recipes in my own kitchen.
My tasting was sponsored by the Mexico Tourism Board, but my palate is entirely my own.
