Puebla, Mexico - Meson Sacrista del al Campania

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Hello all,

Has anyone ever done the LL package to Puebla Mexico at the Meson Sacrista de la Campania - thinking of doing this package since the hubby wants to do the cooking classes. I know Puebla is a World Heritage Site and it looks like it is fairly close to Mexico City - suggestions, info, etc.?

thanks

Denise

[slimzone]

Here's a link to a number of traveller's experience in Puebla on the cooking class experience, including mine. You will love it!



http://community.luxurylink.com/luxurylink/board/message?board.id=board-style-3&thread.id=80&view=by_date_ascending&page=1

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I did see this article from a few years ago and it is a different hotel but looks like it is owned by the same family. I was wondering if anyone has stayed at the Sacrista del Campania one?



Also we want to add 3 more nights on and go to a different city - trying to decide if we should go over to palenque to see the ruins - don't know anything about the logistics of getting there or if we should just go to Mexico City for the 3 xtra nights - anyone have suggestions on a good place somewhat close to Puebla for 3 xtra nights?

Thanks again

Denise

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There are a couple of 3 day LL packages that I can use to add on to the Puebla one - 3 days in tulum, 3 days in San Miguel de Allende or 3 day package to Guanajuato that I am trying to decide on and have a couple of questions - I have never been in the central partof Mexico before - how far/is it drivable from Puebla to San Miguel or Gunajuato? How are internal flights if I decide to go from Pueblo to Tulum area? Any suggestions?

thanks again

Denise

[slimzone]

We were given a choice to stay in one or both during our visit and we did the latter. del al Campania is also very lovely. The ambience is less 'stuffy' in style, bright and airy, and within walking distance to the other property. The cooking classes were actually held in the kitchen of Campania so very convenient in the morning



I can't comment on internal flights to Tulum or San Miguel. However, I'm sure they're plentiful from Mexico City. We found it really convenient to get from Mexico City to Los Cabos on Mexicana Air.

[kyshel]

there are connections to BJX (Leon) from Texas and LAX, ATL, SLC-some are domestic carriers; plenty of AM (Aeromexico) flts via MEX. The timing is a bit tricky for returns--early morning flts are Very Early and it can mean some juggling from East Coast gateways as opposed to West Coast starting points. Logistically, it isn't the best option for us (midwest) on standby but I am still really interested in doing the same thing, Denise--mixing pkgs to include horseback, spa and culinary perks (pool is a bonus!) No car--just town to town.

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We are looking to add another LL auction for 3-4 days to the Puebla package. I have been checking out one way flights within Mexico and into Guate and the prices are not bad and it is not that much difference to fly from the states into Puebla and fly back to the states from another city in Mexico or from Guate. AS soon as LL confirms my requested dates for Puebla, then we will look at the other packages to add on

Thanks

D

[omegaet]

Denise, did you make a decision regarding another destination during your visit?

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O - not yet - so many choices! I am waiting until Aug/Sept when more Mexico packages will have dates into 2011.

I am torn between just staying in the colonial part - Puebla and San Miguel/Guanajuato or doing a 3-4 day at a beach spot at the end of the trip - never been to the pacific side and there are some around Puerto Vallarta or could just do along the Cancun coast

[omegaet]

Denise, if Chef Alonso is still conducting the cooking classes at Meson Sacrista del at Campania, ask him if he would be willing to prepare elote one day.



Since our classes were small (actually we were the only students on a couple of days due to guest scheduling at the hotel), Chef Alonso was always willing to improvise and deviate from the scheduled menu. We had noticed a number of street vendors selling elote and were intrigued by the condiments.



So when we mentioned this to Chef Alonso, he asked if we would like to buy some maiz (huge white kernels) at the mercado and he would assist us in preparation and share his "secret" topping.



It was fun roasting the corn over the direct flame of the gas stoves and then adding the homemade concoction of lime juice, salt, mayonnaise, cheese, and chili powder. Good stuff.