Join Lety in the heart of Puebla and discover Mexico’s most iconic flavors through immersive, hands-on cooking classes. Whether you’re preparing rich Mole Poblano, elegant Chiles en Nogada, or comforting Chiles Rellenos, every experience is infused with tradition, warmth, and heritage. Perfect for food lovers, travelers, and culture seekers, these classes offer more than just recipes—they bring stories, family traditions, and the soul of Mexican cuisine to life.
Meet Lety: Your Host and Cook from the Heart
🌟 We’re honored! Cardia Puebla Cooking has been awarded 5 stars on TripAdvisor thanks to our amazing guests.
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Lety Vergara is a passionate Mexican cook who shares her love for tradition through warm, hands-on cooking classes in Puebla. Inspired by her grandmother’s legacy, she teaches guests to prepare iconic dishes like Mole Poblano, Chiles en Nogada, and Chiles Rellenos. Her project, Cardia Puebla Cooking, takes its name from the Greek word “Cardia”—meaning “heart”—because every meal she creates is a gesture of love. With joy, heritage, and authenticity at the center, Lety invites you to cook, connect, and celebrate the soulful flavors of Mexico.
Signature Dishes You’ll Learn
Mole Poblano
Rich, complex, and deeply rooted in Puebla’s culinary heritage, Mole Poblano is Mexico’s most iconic sauce. Made with several ingredients—including chiles, spices, and a touch of chocolate—this dish represents centuries of cultural fusion and tradition. In Lety’s class, you’ll learn to balance its bold flavors and create this masterpiece from scratch, just as it’s been passed down through generations.
Chiles en Nogada
Elegant, colorful, and deeply symbolic, Chiles en Nogada is Puebla’s signature patriotic dish—traditionally prepared in late summer using seasonal ingredients. Stuffed with a savory-sweet picadillo of meat, fruits, and spices, then topped with a silky walnut sauce, fresh parsley, and vibrant pomegranate seeds, this dish reflects the colors of the Mexican flag. In Lety’s class, you’ll learn the story behind this national treasure and prepare it with the same heart and care it’s received for generations.
Chiles Rellenos
Comforting, versatile, and beloved across Mexico, Chiles Rellenos are poblano peppers filled with rich, savory ingredients—often cheese, meat, or vegetables—then delicately battered and pan-fried to golden perfection. In Lety’s class, you’ll learn the traditional Puebla-style preparation, discover the dish’s historical roots, and enjoy the balance of smoky, spicy, and creamy flavors that make this classic irresistible.
Mole de Olla
Hearty, rustic, and steeped in Mexican home-cooking tradition, Mole de Olla is a comforting beef stew infused with dried chiles, native vegetables like xoconostle, corn, and squash, and warm spices that nourish both body and soul. Unlike the more famous sauces named “mole,” this dish is a brothy, slow-simmered meal that brings families together. In Lety’s class, you’ll learn its regional roots, build depth of flavor layer by layer, and experience how this humble pot embodies the generosity of Mexican hospitality.
What Our Guests Are Saying
“Here are some thoughts from our guests about their experience in our cooking classes—we love hearing their stories!”
Diätosaurier, Germany
Lety ist eine sehr herzliche Dame, welche eine merkliche Leidenschaft fürs Kochen hat. Man kocht bei ihr zuhause in der Küche und sie erklärt beim Kochen sehr viele Dinge über die Traditionen in Mexico. Das Essen hat geschmacklich voll überzeugt und wir würden den Kurs jederzeit wieder buchen! 😊
Shannon Allen, USA
“My mom and I had a wonderful time learning how to make Chile en Nogada. It takes a lot of time and effort, but it is worth it! Lety and Carlos were so patient, friendly, and welcoming. I highly recommend taking a class with them, and next time I’m back in Puebla, I will try the Mole Poblano class”.
Nicky Osmond, New Zealand
“Absolutely loved this Lety’s cooking class and couldn’t recommend it enough. We started a day with a trip to the market for the produce for the mole poblano. Lety and Carlos welcomed us into their home which is where the cooking class happens. Lety is an amazing cook and an excellent teacher. I loved learning about the different chilis and techniques for making the mole poblano. We also made a delicious rice dish to go with the mole and a jamaica drink (hibiscus flower). Carlos was also lovely with lots of knowledge about Puebla and Mexican history”.