This September 27 to October 5, we will have our twelfth chefs’ trip to Mexico, and this year we will return once again to Yucatán, where we last did one over 10 years ago. As you can see from the photo, it can be quite intense.
Besides Rick and Ricardo, other local cooks and chefs such as Roberto Solis will be sharing their knowledge of both the traditional foods of the Maya and the more modern renditions, all quite unlike those in the rest of Mexico and their more modern renditions.
Many of these dishes will have green, black or red recado seasoning paste with achiote for flavoring such dishes as cochinita pibil, originally prepared with the native peccary cooked in a pit. You will sample my favorite dip, sikil-pák, made with pumpkin seeds and dzotobichay, a huge tamal stuffed with chopped hard-cooked eggs and wrapped with chaya leaves.
I always like to combine the rather intense cooking classes and other food related experiences with some time to learn about culture, especially in Yucatán so one day we will visit one of the major archeological sites, but, of course, eating some interesting food along the way.
These chef trips do fill quickly, and I always like to leave spots for those who haven’t been with us before so do let me know if you are interested in joining us in September. We have not yet confirmed the schedule so do not have a cost as of now, but I should know soon and will let you know. I expect it to be approximately $4,200, the same as last year. To hold a space, please contact us and we will send you the necessary paperwork for you to send back with a deposit.
Update: We have had cancellations on this trip, if you are interested, please contact us. The final price for this trip is $4,200 and the dates are Sept. 27-Oct. 5.