For many years, I have been organizing culinary trips for chefs and other culinary professionals throughout the many culinarily and culturally diverse regions of Mexico, including Chiapas, Tlaxcala, Baja California Norte, Tabasco, Yucatán, Guanajuato and Veracruz.
Rick is the chef/owner of Frontera Grill, Topolabampo, and XOCO in Chicago, and Tortas Frontera at O’Hare Airport, and Ricardo is chef/owner of four Azul y Cafe Oro restaurants in Mexico City. Both have written numerous Mexican cookbooks.
In addition, we have asked some of the local chefs who are making waves with their innovative renditions of classic Mexican dishes, such as Jorge Vallejo of Quintonil, Jair Telléz at Mero Tero, Pedro Abascal from Düke’s, and, hopefully, Enrique Olivera of Pujol to demonstrate the preparation of some of their dishes. We also will be eating at their restaurants as well at other more traditional establishments.
Chef Enrique Olivera’s flagship Pujol restaurant is number 36 on San Pellegrino’s 2012 list of the World’s Fifty Best Restaurants.
Our lodging will be at the intimate bed and breakfast the Red Tree House in Condesa, a great neighborhood and quite close to one of my now favorite markets, the Mercado Medellin. Space is limited on this culinary trip, so if interested in participating, let us know as soon as possible. The trip costs $4,200, excluding airfare and includes two meals/day, hotel and all fees associated with the trip. $400 deposit is required.