Each morning you will enjoy a typical breakfast of Puebla Cuisine. Weather permitting, breakfast is served on the Hacienda’s outside patio, amid the lush greenery for which this part of the country is known. The menu today will be fresh juice, llevos mexicanos (eggs Mexican style), tortillas, and coffee or tea.
Hands-On Cooking Class with Lunch
Your lunch today will include Crema de Flor de Calabacitas (Cream of Squash Blossom Soup), traditional Poblano soup that is a very delicate milk-based squash blossom soup with roasted poblano chile and requeson cheese (goat cheese, ricotta, or feta), finished with epazote or dill; Pipian Verde con bistec en Relleno (this dish is sometimes called a Mole Verde, stuffed beef rolls in Pipian sauce). It is a traditional Pueblan interpretation of French stuffed meat rolls with a nod to Emperor Maximilian who brought the French Court to Mexico City, and a nod to the Near East with sauce featuring sesame seeds, cumin, and cloves, and includes the indigenous pumpkin seeds. This dish is served with traditional Mexican red rice.
Visit to the Mayan Ruins & Murals of Cacaxtla and Xochitecatl
On one day during your short visit to Tlaxcala and the region of Puebla, weather permitting, you’ll visit several Maya ruins located near the southern border of the state of Tlaxcala. In the period between 650 and 900, Cacaxtla was host to a sprawling palace containing stunning murals painted by the Mayans. A nearby site called Xochitecatl was used for more public ceremonies in association with Cacaxtla, and both are considered important archaeological sites by the Mexican government.
Multi-Course, Traditional Dinner Featuring Pueblan Cuisine
Each day, weather permitting, dinner is served on the outside patio of the Hacienda. You will have your choice of beer, wine, or a margarita with your meal. The menu tonight will include Amendrado (Almond Pork, duck, or chicken) usually with duck depending on availability, a luxurious sauce with Serrano chiles, tomatoes, almonds, cloves, cinnamon, and sesame seeds, adding a touch of the Middle East. This dish will be served with white rice and dill. For dessert, you will be served Buñuelos, a traditional thin fritter-like dessert dredged in vanilla sugar.