In The Kitchen With Mexico Boutique Hotels

Tradition and Innovation in the Kitchen at Mexico Boutique Hotels’ Mesones Sacristía Mesón Sacristía de la Compañia in Puebla, part of the Mexico Boutique Hotels collection, transports guests back to 19th-century Mexico with its beautifully preserved décor. The hotel’s executive chef Alonso Hernández has perfected a blend of indigenous favorites along with exotic European and Asian ingredients to create a tantalizing Mestizo menu. Guests are welcome to spend a session as a culinary student in Chef Hernández‘s modern kitchen. Be warned- cooking at Mesón Sacristía is not a spectator sport! From grinding spices in a traditional molcajete to roasting peppers on a comal iron griddle, students learn classic Mexican cooking methods used for thousands of years. Chef Hernández guides with a knowing smile on the essentiality of chiles and provides recipes books for students to continue the fun at home.

Mexico Boutique Hotels’ Hacienda Los Laureles Teaches Classic Mexican Cooking Surrounded by forested mountains minutes from downtown Oaxaca, Hacienda Los Laureles of Mexico Boutique Hotels offers the true flavor of grand Mexican style. The hotel’s Chef Horatio specializes in international, Mexican and regional specialties with a touch of nouvelle cuisine. Guests can join Chef Horatio on a typical day, starting with a visit to the local food market. Walk through the stalls where Oaxaca cheese, chapulines, spices and chocolate are sold. Next, chef and students convene in the Hacienda Los Laureles garden for preparation and cooking lessons. After four to five hours of light-hearted instruction, clients are seated in the hotel’s restaurant to be served their own culinary creations of a typical Oaxaca appetizer, a main dish and dessert dishes.

Visiting Chefs at Mexico Boutique Hotels’ Hacienda de los Santos Another magnificent Mexico Boutique Hotels offering, Hacienda de los Santos offers relaxation and casual elegance in the colonial gem of Alamos. Offering haute cuisine lessons, Hacienda de los Santos welcomes visiting chefs from around the country during its high season (February – April). The hotel is also happy to arrange four- to five-day cooking packages in the off-season. The hotel’s kitchen seats 18, so there’s plenty of room for guests to participate (wearing aprons they can keep as souvenirs). The Executive Chef at Hacienda de los Santos, René Duarte, also enjoys visits from outside chefs and sits in on lessons to learn along with the guests. After the lesson, the entire group gets to enjoy the culinary masterpieces they themselves have created.



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