Xalapa August 10-15: 1 spot left. It’s yours!

Returning early July from a setup trip to Xalapa, I am beyond happy with what is in store for you.

Las Vigas, Ver
seasonal ingredients

The beauty of the region, the bounty of the rainy season, and the knowledge, pride and passion of our cooks and chefs is absolutely inspiring.  There is no doubt that cooking is humanity’s saving grace.

Contact us about the one spot left- it comes with a plus!                                                760-577-2810                                                                                                                                                  office@culinaryadventuresinc.com

Acuyo Taller
Yes! You will be here, learning!
area Coatepc
heavenly shade of acuyo leaves
view from el Perote
No, Veracruz is not just tropical and sub-this is pine forest where we shall have a class!

 

 

The Plaza -or Zócalo- in Mexico: a Place to Reflect.

I keep thinking of the plazas- or zócalos- in Mexico.
The plaza de armas in my hometown Morelia; with Magnolia trees and roses, pink cantera stone fountains, our exquisite cathedral, and surrounding archways with cafés full of all the regional political, universities, art and music gossip imaginable.
The Port of Veracruz’s tiled square, with its rare moments of silence and long hours of vibrancy filled with music, dance and food.
Oaxaca’s majestic zócalo is filled people from every region of the state, mixed in are international visitors. In the rainy season women float by with flat baskets carrying gardenias, as in a dream.
Each plaza in each town or city is like a stage set with different casts, lighting, sounds and sets.
After learning local cuisines all day, those plaza benches are a place to reaffirm, reassess what these regional foods are all about–“take the pulse of the culture,” my father would call it.
You find yourself surrounded by the people who make these cuisines what they are. Without the Mexican people– the humble, average people– there is no Mexican food.
No matter where you are in the world, Mexican eateries cannot taste even slightly like Mexico without its people in the back or front of store or in the mind of the cook(s).
Even in home cooking, when preparing something as “simple” as a pot of beans, one’s mother, grandmother, grandfather, godmother, neighbor, friend, teacher, mentor – a real person- will be perched on your shoulder, accompanying you as you prepare what you have learned by osmosis or intentionally, tutting, encouraging, correcting, scolding.
One of the pleasures of learning through our trips is having these plazas to reflect and ponder and savor what you are absorbing daily.
Join us soon on a Culinary Adventure: Ricardo, Ana Elena, and yours truly are happy to share our country’s many foods and many cultures and bring you in touch with our people in each region- not as a tourist but as a guest!
information at: office@culinaryadventuresinc.com or (760) 577-2810

La Jornada

http://www.jornada.com.mx/sin-fronteras/2018/06/08/anthony-bourdain-el-hombre-que-bebio-tequila-amo-a-mexico-y-a-sus-inmigrantes-5767.html

This article is well worth popping into a translating application. Mr Bourdain truly understood and respected our people, our culture. Que en paz descanse. May he rest in peace.

Our Classic Culinary Trip to Oaxaca September 2-10, 2018– Filling Up!

If you have joined us in the past, you will recognized these two.

Ana Elena Martínez: quiet, dignified, tremendously talented, and kind. A chef and pastry specialist-including chocolate- in her own right, Ana Elena makes coordinating trips seem effortless. (She is also a great joy to have morning coffee with and muse on our days events.)

Ricardo Muñoz: What can I say? As pioneer chef of Mexican cuisine and ardent researcher of Mexican foods and ingredients, he has written many Mexican cookbooks including his Diccionario Enciclopédico de Gastronomía Mexicana [Encyclopedic Dictionary of Mexican Gastronomy] (Larousse, 2012), which awaiting final editing from the University of Texas Press for its English version. In August, 2016, the “Chevalier de l’Ordre Mondial de L’Académie Culinaire de France” was awarded to him. Ricardo  is chef/owner of the Azul restaurants in Mexico City. And on our trips Ricardo brings a contagious joy and passion to his classes which is simply a delight to witness.

Mexico is a place that becomes etched upon your soul, through it’s people, and cultures. Oaxaca is one of the most dramatic of our regions. Our trip is filling up. Take the leap and sign up now!

¡hasta pronto!

Carmen

We have limited space and reservation time, so if interested in participating, a $400 deposit is due asap, balance, July 2.  Celebrating our 30 years of pioneering culinary travel in Mexico, our Oaxaca Trip 2018 is $3750 and includes daily classes and demos, 8 nights hotel, two meals a day and all fees associated with the trip, excluding airfare. (Based on double occupancy, there is a $250 single supplement fee)

office@culinaryadventuresinc.com                                            Carmen’s phone:760-577-2810

Xalapa- August 10-15th, 2018

Our trip is filling up!  Need I say more? Call me with any questions.

¡Hasta pronto!

Carmen

email: office@culinaryadventuresinc.com     Carmen’s phone: 760-577-2810

[This micro trip is $1850 and includes 4 classes, hotel (based on double occupancy), two meals a day, and all fees associated with the trip, excluding airfare. $400 deposit due asap, balance due June 12.]

It might have been.

20170123_193941Ah that sad lament, it might have been. Do not delay in signing up- August will be upon you, the stress of summer never eased by a visit to the region where your cup of coffee on this continent began. [Unless of course you are drinking coffee from its original continent. But go along with me here please, for the sake of lyricism.] Had the dubious Cortés not landed in Veracruz, I would not exist. I would not be here to recount the joys of watching Raquel Torres, as she explains with warmth and serenity, the delights of her regional food. You would not awaken one morning, summoned to gather rainy season mushrooms in a forest in Mexico. Think about that…

Then there is another despondent thought. It is Labor Day weekend. Your nose is assaulted by the smells of hotdogs and other American delights. But you are not drinking  a form of chocolate which clarifies the Latin name of Theobroma cacao in one single sip. “Indeed- the food of the Gods, and I am partaking of it. I am deserving,” you would reflect. Chef Ricardo waxes poetics on the complex flavors of Oaxacan cuisine and life is forever altered. Your tastebuds and your soul  revived and uplifted, stamped upon your memory in a manner that would carry you forth in other days that come when life is not so easy or fun…

Encountering foods from other parts, meeting those who prepare their food with care and kindness, is perhaps one of the most pleasant things we humans can do, putting aside all prejudices and differences. What each region does with the foods it produces is a work of art, a majesty of human nature that redeems us from our destructive side.

Allow us to share the grace and beauty of our country. It will revive and uplift you; you will cast a kinder eye on your own part of the world, finding local peace and pleasure because you saw it in another place, different from yours.  Don’t regret it and find yourself thinking, “oh, it might have been!”

¡Hasta pronto!

Carmen

office@culinaryadventuresinc.com  760-577-2810

Microclimatic Trips: Xalapa, August 10-15, 2018

Summer Session August 10-15, Xalapa 2018

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Raquel Torres Cerdán, Xalapa, Veracruz

In the highlands of the coastal Gulf state of Veracruz is one of Mexico’s leading regional culinary experts, the anthropologist and cook Raquel Torres Cerdán. Owner of Taller De Cocina Tradicional Mexicana: Acuyo, Raquel’s knowledge and passion for the foods of the many different regions of Veracruz is impressive. And her food is delicious! Veracruz is where the Spanish landed and it is weighty in historical importance and feeling.

Gabe5

This trip introduces you to specific, micro regional cuisine. We will drive from the Port of Veracruz up to Xalapa (where all travelers since the conquest rested on their journey from coast to Tenochtitlan- now Mexico City- and thereby influencing the food). Set in green lush mountains- and the first coffee plantations in all of the Americas-  we will have a daily class with Raquel Torres and local cooks, in her beautiful cooking workshop. it’s worth checking out her Facebook page.

parroquia.bombaThe trip ends with a splendid coastal meal in the Port of Veracruz… and, a traditional breakfast at the renown Café de la Parroquia before departing- as a teaser to return to this marvelous state, which is a desire often mentioned in both song and literature.

Another excellent opportunity to get to know Mexico, microclimate by microclimate.  We are planning more of these micro trips, as the mood hits us, and cooks and chefs allow!

Xalapa 2018  is only $1850 and includes 4 classes, hotel 5 nights (based on double occupancy), two meals a day, and all fees associated with the trip, excluding airfare. I am setting a limit at 10 participants maximum.

Reserve your spot today with a $400 deposit at: office@culinaryadventuresinc.com or 760-577-2810 Total payment is due June 12th, 2018.

Also, if you live on the West coast, or logistics allow, I am offering the option of meeting me at the fabulous Cross Border Express and we fly as a group to Veracruz from Tijuana, and would then factor in the RT airfare Tijuana-Veracruz-Tijuana to the total price.

Fee for a single supplement is $250.00 for any of our trips. Please see Policies .