Attending a cooking class at Mesón Sacristía de la Compañia in Puebla, Mexico, was one of the highlights of my 2012 travel year. Chef Alonzo Hernández taught us how to prepare mole poblano, a classic Pueblan sauce rich with the flavors of chili, roasted tomatoes, and bitter chocolate. It’s not a simple process, and the ingredient list was long. One …
