Labor Day, The Way it Should Be!! Life is Short- Oaxaca September 2-10, 2018

What better way to spend Labor Day than working your way through the wonders of Oaxacan cuisine? Take advantage of that 3 day weekend: you will not regret signing up for our Oaxaca September 2018 trip!

Culinary Adventures Inc is ready to go back to one of our original places of 30 years ago, “la tierra del sol,” Oaxaca. So impacting is the Oaxacan effect, people go back again and again. And we must also. You’ll see why, once you are there…

With Mexico’s renown Chef Ricardo Muñoz and his irrepressible enthusiasm, we will bring the glories of moles, chocolate, breads, cheese, and other earthly delights into clear focus for you in the beautiful colonial city of Oaxaca and it’s vast, surrounding valley. Our local Chef Pilar Cabrera and other regional chefs and cooks will share their talent, cultural pride and expertise with you. From moles to tortillas, this trip will give you a cooking knowledge of Oaxaca that can only be found in situ. Surrounded by the ingredients, terrain and most especially, the people of Oaxaca- embodied cognition will assist in bringing forth those learning experiences once back in your own kitchen ready to try and recreate your Oaxacan impressions. cropped-grasshoppers.jpg

Our trips fill fast! Oaxaca 2018 costs $3,750 and includes: 6 classes, 6 demos, 8 nights hotel (based on double occupancy), two meals a day, and all fees associated with the trip, excluding airfare. [The fee for a single supplement is $250.00 for any of our trips.]

An initial deposit of $400 is necessary to hold your place and  total payment is due July 2nd, 2018.

Any questions? Email or call 760-577-2810.


Go on. Create a new Labor Day tradition.  We mustn’t live with regrets- life is too short!

¡Hasta pronto!


Looking Back on our Chef’s Trip to Mexico City…

“No es de donde es el ingrediente originario, sino lo que el ingrediente representa para una cultura” .      “It’s not the origin of an ingredient that’s important, but what that ingredient represents for a culture.”                 –Chef Ricardo Muñoz Zurita

These words by Ricardo caught my attention before leaving to our Mexico City Chef’s Trip in January.   They got me even more excited for the trip; the reunion with both Ricardo Muñoz and Ana Elena Martínez, our shared sense of purpose, the smells, sounds, colors of people, of foods, structures, skies–everything that makes your land of birth sing to you, always calling you home. These words especially got me looking forward to seeing our guests fall for Mexico and, “getting” the importance of what an ingredient can, indeed, represent for a culture.

And fall they did. Some- once again, others- for the first time, others still- through our viewpoint. A marvelous combination of food people, from different backgrounds and cultures and culinary experiences. They soaked up the subtle difference of a cooked- as opposed to an uncooked- tomatillo in a “raw” salsa, our delicious mestizo food world and it’s class differences- visible in our cuisines, a joyful miscegenation of ingredients and techniques; the depths that corn reaches back into our culture, the soul food of Tlaxcala, a warm northerner’s rock and roll edgy cooking, the happily “surreal” idiosyncrasies of our country and their influence on a chef and perception of  color, a  chef’s conscientious quest to go back- and bring forward- old styles a la slow foods….Chefs Ricardo Muñoz, Josefina Santacruz, Irad Santacruz, Cooks Nicolas Hernández and Dalia Rodríguez, Chefs Antonio de Livier, Martha Ortíz and Gerardo Vázquez Lugo outdid themselves and REALLY showcased those ingredients and what they represent to our multi cultures of Mexico. I can’t thank them enough.

We will be posting photos of the trip now and then between sending out a cry for Oaxaca, which we shall visit in September at the end of the abundant harvests of rainy season. More to come on that fabulous trip!

I had Ricardo’s words in my mind on the way to Mexico City.  But they came back to me while reflecting on Marilyn Tausend’s departure and what she means to me, her unplanned influence on so many people over 30 years, her stubbornness for Mexico, for cooking, writing, learning and, connecting people.  Her lost soul as a child, found again perhaps in Mexico, makes me  realize that it is not her origin that is important, but what she means and represents to the Mexican culture and the world she created.

Mil gracias, Marilyn, q.e.p.d.