I have to say, despite what my blog post on El Mural de los Poblanos may indicate, I did love their food, and in general, I loved every single restaurant we visited on the We Visit Mexico Puebla Tweetup. That said, I think the restaurant whose first meal was fantastic and ended with a second meal on the rank of incredible was the Restaurant La Compañía (Mesones Sacristía). We had lunch there (in the Talavera Room, if I recall correctly) on our first full day in Puebla, and it was pretty fantastic, but the closing dinner was simply out-of-this-world, in my view. This post focuses on our lunch as that’s the one I took photos of (we also attended a cooking class also offered by Mesones Sacristía, which also merits a separate blog post).
As expected with such an elite boutique hotel, the restaurant’s menu is pretty impressive. We were seated around a square table that enabled us all to chat (something I love about Mexican restaurants – the focus is not so much the food but the conversation around it).
Our appetizer included 4 chalupas (served with shredded pork and chicken breast). Each chalupa had a variety of mole (red, green, pipian, and traditional). While some people may think that the chalupa is heavy and hard to digest (because it’s made with thicker tortilla dough), it’s actually surprisingly light. Flavours of course range from the spicy (red mole) to the sweet (traditional chocolate-based mole). Delicious.
Our main dish was a very traditional mole con pollo y arroz (chicken with mole and rice). Against my prediction, this was also a very light dish (I think that’s because Mesones Sacristia makes less heavy moles than I have sampled elsewhere). My dish was served with traditional, chocolate-based mole which left me wanting more and more. The rice was fluffy and flavourful.
As with most Mexican moles, this mole con pollo y arroz is served with a full chicken breast (which makes for a pretty large meal).
My favorite (and I think every single one of my fellow international travel writers) dessert was the “cremita”. A light, cold, not-extremely-sweet custard, “cremita” is a very traditional dessert in Puebla. Despite having lived in Mexico for so many years, I actually never had had cremita before I went on the Puebla Tweetup press trip. Seeing as crème brûlée (which is actually my absolute favorite dessert) is so similar in many ways to cremita, I think I can safely say I’m a fan of custards. Overall, Mesones Sacristia knows very well how to treat a guest, from comfortable and gorgeous accommodations to delicious cuisine. Definitely recommended and worth the trip. They have some really affordable packages.
Disclosure: My trip to Puebla, sponsored by the Mexico Tourism Board, includes transportation, activities and meals. However, my posts are written in my own words and everything I write is entirely my own opinions. Any out-of-pocket expenses are paid out of my own dime. As always, anything that I post on my site is entirely my responsibility and I retain full editorial control.
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