La Purificadora – reviewed by Zain Deane

June 23, 2009

La Purificadora


This review is an excerpt from author Zain Deane‘s upcoming book, Great Destinations: Mexico City, Puebla & Cuernavaca, published by Countryman Press

La Purificadora is my favorite hotel in Puebla, and among my favorites in Mexico, for a few reasons. For one, it is architecturally unique, a blend of minimalism, dramatic effect, rustic antiquity and modern chic. From the crumbling, exposed walls left over from colonial times, the M.C. Escher-like broad stairway and the bare coal fire-pits in the open-air lobby to the modern, creatively designed rooms, the hotel presents a delightful contrast. Even the colors show the dichotomy: earth tones and pure white mixed with plush purple couches. At night, candles and fires fill the hotel, throwing you further into the dual world of old and new.

The rooms maximize the given space and include flat-screen TVs, iPod stereos, sink-into-sleep beds, and contemporary décor. One of the coolest spots in Puebla is the upstairs bar and pool area. The pool, an open-air zero-level affair with a glass wall, offers you, the swimmer, spectacular views of the nearby Iglesia de San Francisco and offers those lounging around views of you, the swimmer. And the restaurant is one of the most innovative in the city, a must-visit if you like creative Mexican cuisine. 

La Purificadora is a gem, and a hidden one at that. You’ll find no prominent signs above the door, and the hotel is tucked in a corner of town that is removed from the tourist bustle but still within the historic city center limits.


Meson Sacristia de La Compania: “More than a hotel, a thrilling experience”

June 10, 2009

One of our clients—a traveler from NY— wrote in to tell us about the Tripadvisor review she posted upon coming back from her trip to Puebla. We thank her for sharing the experience!

My friend and I signed up for a week of cooking lessons at this delightful boutique hotel with only 8 rooms. All of the details were handled graciously by one Rocio Martinez Quintal at No question was too trivial and many suggestions for other activities were generously offered and gratefully accepted.

The hotel was converted from a Colonial Spanish mansion and furnished with antiques, each one with a story to tell. We stayed in Pila Bautismal because it had separate beds. Everything was perfect except for the noise from the street, but earplugs dealt with that. The location was superb, just a couple blocks from the zocalo.

The staff at the hotel were so welcoming; we felt like honored guests. The owner or manager, Leobaldo was even there to greet us. The concierge Alejandro did everything he could to please us. The waiters in the top-notch restaurant were all pleasant and patient with my Spanish.

The chef, Alonso Hernandez, and his assistant and translator Liz did a great job of imparting their knowledge of technique, all the way through to presentation and garnishing. We are not beginning cooks but I think the two of them could handle rank beginners with ease because the instruction was so clear.

I think I am running on too long but I need to mention that the cooking week also included extras, like a trip to the market, a walking tour of downtown Puebla and several dinners. I think this would be a splendid trip for anyone who wants more out of Mexico than lying on a beach.

Many thanks for taking the time to tell people about your experience Ms. Kroop. We appreciate it!

Meson Sacristia de la Compania in the New York Times

November 17, 2006

A great article on mole poblano, Puebla, and our friends at Meson Sacristía de la Compañía