Puebla

This sleepy colonial town in central Mexico claims a stake on the map for its beautiful cathedral, famous university and the fact that it is the birthplace of the ubiquitous, faintly chocolaty mole poblano sauce. Locals say it was first concocted by nuns in a panic over the archbishop’s sudden visit. Today’s poblano cuisine fuses recipes from Spanish missionaries with indigenous Aztec traditions. And corn in all forms is popular here. Wander around the many tianguis (markets), sampling tlacoyos (corn cakes), tamales (leaf-wrapped corn pudding), corn soup and corn tortillas, among other specialties.

Mesones Sacristia, Puebla’s most romantic hotel, is painted sapphire blue and rose pink, like Mexico in a dream. Set in the town’s charming historic center, its rooms have balconies and Spanish colonial furnishing chosen by the owners, who are antiques dealers. They are also chefs, and a cooking course and visit to the main farmers’market are part of their six-night Puebla Cuisine package. You can also anticipate a junior suite, breakfasts and three dinners at the hotel’s La Compañia restaurant, where you can order a mole tasting (rates for the Puebla Cuisine package start at $1,300 for two and include six nights’ accommodations, breakfast, three meals of your choice, cooking classes and some excursions;mesones-sacristia.com).

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