Photos from Veracruz 2017, musings by Carmen Barnard

Putting together a photo sampling of the Veracruz Trip,  January 2017, causes me to muse on how sad we were with the thought of Marilyn closing down Culinary Adventures, while in the midst of this wondrous trip.

Creating a link, years ago, for others to experience the cultures of Mexico through our foods and people is a truly impressive attainment.  Culinary Adventures is a pioneer in this.  Ricardo, Ana Elena and I are so proud and happy to continue forward, and it is a tribute to Marilyn’s character to have found a way to continue this legacy through us, her original right arms!

I began to write up a timeline of our people from start to present but, the list is way too long and I refuse to leave out any of our respected cooks, chefs, restauranteurs, market stall owners, taco stand vendors, tamal  makers… you get the idea, ¿no?

Suffice it to say that I  find these to be prescient times to continue with cross cultural exchanges. Mutual appreciation and understanding create a positive world.  And what better way than through food?

We look forward to seeing our highly appreciated ‘old’ friends and meeting news ones as we share our vision of Mexico with you.

¡Hasta pronto!

Carmen

 

 

“Chefs’ Trip January, 2018–Celebrating Culinary Adventures Return!” by Carmen Barnard

We are starting off with a brand new Chefs’ Trip to Mexico City and all its splendor this coming January 22 to 28, 2018.

This trip is for food professionals ready to take on as much information as possible during a week filled with classes, demonstrations, and discussions with Ricardo Muñoz and a wide gamma of chefs with stupendous talent like Martha Ortiz, Juan Cabrera, Josefina Santacruz, Israel Gutiérrez, Pilar Alonso, Gerardo Vázquez Lugo, Diego Niño, Jorge Vallejo, and Jair Téllez.

Chef Ricardo Munoz
Chef Ricardo Muñoz Zurita

Ricardo Muñoz Zurita is chef/owner of the Azul restaurants in Mexico City. As pioneer chef of Mexican cuisine and ardent researcher of Mexican foods and ingredients, he has written many Mexican cookbooksLos Chiles Rellenos en México, (UNAM 1996), Verde en la Cocina Mexicana [Green in Mexican Cuisine], (HERDEZ 1999), Los Chiles Nativos de México [Native Chiles of Mexico](DGE/EQUILIBRISTA 2015), to name a few. His Diccionario Enciclopédico de Gastronomía Mexicana [Encyclopedic Dictionary of Mexican Gastronomy] (Larousse, 2012), is awaiting final editing from the University of Texas Press for its English version. Along with the national respect garnered, I now note the younger generation of Mexican chefs and cooks reverence of Ricardo, and in August, 2016, the “Chevalier de l’Ordre Mondial de L’Académie Culinaire de France” was awarded to him.

Our lodging will be in La Condesa area, a ‘happening’ neighborhood right near our cooking classes, and close to one of Marilyn’s favorite markets, the Mercado Medellín. We will also try traditional spots of all sorts in the city and environs.

We have limited space on our Chefs’ culinary trips, so if interested in participating, let us know as soon as possible. As a thank you to our chefs who have been with us all these years and to welcome new chefs joining us, your trip costs $3750 and includes 7 classes, hotel, two meals a day and all fees associated with the trip, excluding airfare.

¡Hasta pronto!

Carmen Barnard

 

 

Culinary Adventures Again! A Background Tale by Carmen Barnard

Many of you may know me, or of me, from days of yore; the majority, not. For those who do, please skip this self referent prattle.

I believe a background story is pertinent to this lovely revival and renewal of Culinary Adventures, Inc.

Marilyn came to me in my hometown of Morelia, Michoacán, when we were both younger and carefree (I am now actually Marilyn’s age when she started up these trips). Cashing in on a family debt-moral, of course! (an interesting tale left to tell on one of our trips) she roped me in to help her set up culinary trips to Mexico. I was duly horrified, being chronically shy and carrying the burden of looking perpetually like a tourist in my land.  In her characteristic fashion, Marilyn took me under her wing and cajoled me into help start what has proven to be a pioneering business in Mexico, and thoroughly character building for yours truly, (as she so often would insist with me when I was balking at my duties, ignoring my pleas that I had too much character and needed less, if anything) and, I must say-being the eldest of our trio, for both Ricardo and Ana Elena.

In December 1997, a Northeastern Mexican man crossed my path (take note of him, for he will be mentioned now again on many a future trip, as I rant about his region’s names for ingredients as opposed to mine, wonderful Palestinian-Lebanese food from his family, multi-cultural Mexico– you’ll see) and I left Marilyn in the lurch (she so nicely put it, “to raise a family”), forcing Ricardo to add my role to his and bring our beloved Ana Elena into the fold.

I, madly in love with the handsome northerner, could have cared less: but I did care, for I really missed traveling throughout Mexico with Marilyn and Ricardo and investigating new trips and converting foreigners into Mexico-philes (my secret goal, I don’t think it’s in Culinary Adventures ethos.. or is it? I shall check), along with the fact that said regional travels gave me endless material for my off season work, fine arts. Moving, blinded by love, to the US, created in me an even deeper longing and perpetual homesickness for my country of birth and choice.

Marilyn and Fred invited me to join them in Veracruz this past January, as a farewell to Culinary Adventures. I was very happy to soon be reunited with the people and places I dream of daily, but at the same time extremely sad for all those 30 years of work coming to an end. When Marilyn unexpectedly announced in March that she and Fred had decided to turn the reins over to me, I burst into song. I then stayed up all night musing and reviewing my relationship with lifelong family friends, the Tausends and México.

Today, in late July, here we are, plotting and planning and reinvigorated with the thought of creating new addicts to Mexico, sharing our culture and people with friends old and new. Marilyn is “up” in Gig Harbor, Washington, keeping a long distance eye on me “down”  here in Encinitas, California, giving instruction and discussing ideas and plans. Ricardo and Ana Elena are blessed to be in Mexico; we are all brainstorming, and working together cross border as a team to begin this new era of the unique company, Culinary Adventures, Inc!

Very soon to post will be our Mexico City Chefs’ Trip January 22-28, 2018 and then our Oaxaca Trip for Aficionados (late winter) 2018.

¡Hasta pronto!

Carmen Barnard Baca

 

Culinary Adventures, Inc.: Changes in the Works!

After over 30 years of planning and leading Culinary Adventures to various locations throughout Mexico, I am turning the reins over to Carmen Barnard Baca, who was my assistant when I started doing these trips back in 1988. In the meanwhile, Carmen has been busy raising a family of her own, but now has the time to assume the leadership.

Carmen will continue working with her great friends and comrades, Ricardo Muñoz Zurita and Ana Elena Martínez, while I step up to the comfortable role of brainstorming and planning.

We have a Chefs’ trip planned for Mexico City in January 22-29th, 2018 and we are working on a special trip to Oaxaca also for late winter-early spring 2018.

Join Me In Veracruz’s Tropical Melting Pot

January 21-28, 2017

Here in Veracruz you will be engulfed with sensations…the sounds, sights and tastes of this port of call of Spanish conquistadors, and their African slaves, along with those already a part of this first Mesoamerican civilization.

Chef Rick Bayless and Chef Ricardo Munoz will share their knowledge of the local cuisine and regional food historian and anthropologist, Raquel Torres will give a class on Afro-Caribbean dishes.

— While there, sit on the zocalo in the port and listen to the music and the incessant rhythm of daily life.

— Tap your spoon for a café con leche at the over 200 year old Gran Café de la Parroquia.

—Visit the villages of La Antigua and Villa Rica de la Vera Cruz, where Cortes first landed in 1519.

— See the site of the ancient city of El Tajin where the Totonac “flying dancers” perform their ceremonial aerial dance, hanging by their feet from a tall pole and slowly spinning to the ground.

—Stay in Coatepec, Mexico’s coffee capital.

—Travel to a vanilla orchid growing region and see vanilla being processed.

—Spend time at the magnificent Museo de Antropologica in Xalapa.

—Join me in eating my favorite mole in Xico, made, of all things, prunes…and of course, other

ingredients, as well.

 

For more information, Contact Marilyn Tausend or Carmen Barnard at Culinary Adventures Inc.

Email:  carmenculinary@gmail.com