September 20-27, 2015
This year’s chefs’ trip is to Campeche, a seldom visited state on the Yucatán Peninsula. The capitol, also Campeche, is now a UNESCO World Heritage site and will be our destination for the chefs’ trip September 20 through the 27th. Campeche, formerly named Ah-Kim-Pech, which means “Place of Snakes and Ticks,” is an ancient settlement from the magnificent Mayan culture founded in 1540 by the Spanish.
The week will be filled with classes, demonstrations and discussions with Rick Bayless, Ricardo Muñoz and various local chefs who will teach Campeche’s local specialties such as muc bil pollo.
Malecon in Campeche
We will be staying at the Best Western Hotel Del Mar just across the street from the Gulf of Mexico and the colorful 3.5 kilometer malecon (boardwalk), for you running and walking enthusiasts. The location is just blocks away from the historic centro with buildings ranging from the 16th to the 20th centuries, including military, civil and religious structures. The folklore and history of this legendary city are still alive in its streets and one can easily imagine the Spanish conquistadors and pirates that once roamed here.
Photo by Ana Elena Martinez
Also on the agenda is a visit to the Edzna archeological site where we will enjoy the light and sound show, “The Light of the Itzás” which recalls the splendor of the site and the customs of the Mayans who inhabited the site from 400 B.C. until 1450. Edzná or House of the Itzá comes from the Itzá a lineage of Chontal origin. Cena that evening will be enjoyed at the beautiful Hacienda Uayamón.
There will be demos at a bakery, and in the small town of Becal we will see how the jipilapa hats are woven by families and made in limestone caves to escape the Yucatecan blistering heat. There are some wonderful pictures here by Lukas Vacovsky of the process.
Bakery in Becal Photo by Ana Elena Martinez
Making a jipilapa hat Photo by Ana Elena Martinez
Limestone cave, jipilapa hats Photo by Lukas Vacovsky
Next, we will drive to Uxmal where we will spend the night, then tour the site before visiting a local chocolate museum. Next up is a demo on making muc bil pollo at the Hacienda Blanca Flor before returning to Campeche and more classes with local cooks.
Chefs Ana Elena Martinez and Ricardo Munoz
The trip starts and ends in Campeche and costs $4,000 with an additional $300 for a single room. The costs include two meals per day, hotel accommodations and transportation and fees during the trip. It excludes airfare to/from Campeche. The trip is limited to 20 chefs and food professionals (as of 5/5 there are 7 spots left).
To sign up please use the contact form listed below.