CUSTOM CULINARY TOURS OF OAXACA, MEXICO
Each of our Oaxaca, Mexico, culinary tours is custom designed for groups of 6 – 15*
people. Options include, but are certainly not restricted to:
· Demonstrations of the age - old methods used to make tamales, chocolate (beginning with hand grinding toasted cacao beans on an ancient stone metate), aguas frescas (fresh fruit juices), cheese, chorizo, and the pre-Hispanic drink of the gods, tejate
· Cooking classes taught by renowned chefs such as native Oaxacan Pilar Cabrera of Casa de los Sabores Cooking School (lauded by Rick Bayless), Susana Trilling (Seasons of My Heart Cooking School), and Reyna Mendoza (at her Zapotec homestead in Teotitlán del Valle).
· Touring colorful rural marketplaces with a vast array of organic Mexican foodstuffs including fruits & vegetables, aromatic and medicinal herbs & spices, and beverages
· Dining experiences ranging from the finest Oaxacan restaurants such as Casa Oaxaca, Los Danzantes, La Biznaga and La Olla, to the quaintest of roadside eateries such as El Tigre, to sitting down in the home of a rural Zapotec family for a traditional homemade comida
· Participating in the pre-dawn collection of aguamiel or honey water, for preparing pulque, the fermented drink imbibed by the indigenous peoples of Mexico dating to centuries before the arrival of the Spanish
· Discussion regarding the future of sustainable living and organic production in Oaxaca, regional recipe variation, and efforts being made to resuscitate, preserve and promote traditional local Oaxacan cookery as well as Mexican gastronomy in a broader sense
· Learning about mezcal from a palenquero (mezcal producer) whose family has been distilling the intoxicating yet smooth and smoky beverage since the 1800s; sample mezcal ranging from young or blanco to five-year-old oak barrel aged, and from herb infused to mezcal flavored with exotic native fruits and sweetened with agave nectar; perhaps even witness the harvest of the succulent maguey plant used in its production
Since each Oaxaca culinary tour is individually created to meet the specific gastronomic passions of each group, as narrow or as broad as they may be, we suggest ... and you decide.
*For our elite travellers, we offer an exclusive, ultra-personalized 5 -7 day Oaxacan culinary touring experience, restricted to 1 - 4 individuals.
Each of our Oaxaca, Mexico, culinary tours is custom designed for groups of 6 – 15*
people. Options include, but are certainly not restricted to:
· Demonstrations of the age - old methods used to make tamales, chocolate (beginning with hand grinding toasted cacao beans on an ancient stone metate), aguas frescas (fresh fruit juices), cheese, chorizo, and the pre-Hispanic drink of the gods, tejate
· Cooking classes taught by renowned chefs such as native Oaxacan Pilar Cabrera of Casa de los Sabores Cooking School (lauded by Rick Bayless), Susana Trilling (Seasons of My Heart Cooking School), and Reyna Mendoza (at her Zapotec homestead in Teotitlán del Valle).
· Touring colorful rural marketplaces with a vast array of organic Mexican foodstuffs including fruits & vegetables, aromatic and medicinal herbs & spices, and beverages
· Dining experiences ranging from the finest Oaxacan restaurants such as Casa Oaxaca, Los Danzantes, La Biznaga and La Olla, to the quaintest of roadside eateries such as El Tigre, to sitting down in the home of a rural Zapotec family for a traditional homemade comida
· Participating in the pre-dawn collection of aguamiel or honey water, for preparing pulque, the fermented drink imbibed by the indigenous peoples of Mexico dating to centuries before the arrival of the Spanish
· Discussion regarding the future of sustainable living and organic production in Oaxaca, regional recipe variation, and efforts being made to resuscitate, preserve and promote traditional local Oaxacan cookery as well as Mexican gastronomy in a broader sense
· Learning about mezcal from a palenquero (mezcal producer) whose family has been distilling the intoxicating yet smooth and smoky beverage since the 1800s; sample mezcal ranging from young or blanco to five-year-old oak barrel aged, and from herb infused to mezcal flavored with exotic native fruits and sweetened with agave nectar; perhaps even witness the harvest of the succulent maguey plant used in its production
Since each Oaxaca culinary tour is individually created to meet the specific gastronomic passions of each group, as narrow or as broad as they may be, we suggest ... and you decide.
*For our elite travellers, we offer an exclusive, ultra-personalized 5 -7 day Oaxacan culinary touring experience, restricted to 1 - 4 individuals.
