Our past trip. Our next trip.

Finally having “Instagrammed” our past Mexico City- Puebla-Tlaxcala trip, I am ready to begin ravings on our upcoming September trip. A “few” photos of this past trip here, too:

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This is an unusual business: one has a need to savour, relish and reflect on the most recent travel to Mexico.  The very interesting, complex people– both participants and regional presenters– the breadth and scope of flavors, ingredients, knowledge and history behind each food shared with us make for deep brooding, and heartwarming reminiscing.

But ….onward to the next culinary adventure!

September 2129, 2019

Mexico City-Querétaro-San Miguel de Allende

This trip is for food aficionados, starting and ending in Mexico City, where we will explore cultural and culinary delights, and onward to discover parts of colonial Mexico and local foods via Querétaro and mainly, San Miguel de Allende!

In San Miguel, a UNESCO Cultural heritage Site since 2008, we will discover Guanajuato and Querétaro’s little known delicious cuisines through our demos and classes in a private home, with chefs, and cooks. Beneath and beyond the foreign retirees and visiting nationals, a thriving local world of course, exists… And the setting is beautiful– colonial architecture, along with galleries, fine handicraft shops, traditional bakeries, and all sorts of bars, cafés and restaurants.

Plan to arrive at least a day early to join our group from the very first gathering in Mexico City on Saturday, September 21, 2019 at 6pm.

The fee for this Culinary Adventure is $3750 double occupancy, $4000 single occupancy. As is custom these past 30+ years, our fee includes daily classes or demos, 8 nights hotel, at least two meals a day and all fees associated with the trip, excluding airfare. All classes include well-served tastings or meals– you do not go hungry on our trips!

A $400 deposit is required to reserve a spot on our trip, with the balance due June 12th, 2019.

[Please read our policies here https://culinaryadventuresinc.com/policies/]

Email Carmen now for questions and to sign up:

office@culinaryadventuresinc.com

¡Hasta pronto!

What Is On Instagram…

Check us out on Instagram- we post some short and sweet stuff- plus you can then see many of our cooks and chefs this way:

 

Upcoming trip: Mexico City, Puebla, Tlaxcala March 10-18,2019.

Sign up now! office@culinaryadventuresinc.com

Snapshots of Puebla and Tlaxcala, ¡vamos! March 2019

Tiles, cazuelas, Colonial, Baroque, tradition, the origin of corn, ‘ancient grains’, moles, mills, tamales, fresh ingredients, markets, contemporary takes on very traditional cuisines… Just a few key subjects on our upcoming trip to the high plateau of central Mexico– Mexico City-Puebla-Tlaxcala, March 10-18, 2019.

Sign up now! Call or email Carmen: (760) 577-2810  office@culinaryadventuresinc.com

 

 

We’re Ready to Go! *Mexico City-Puebla-Tlaxcala* March 10-18, 2019

We are very happy to announce our March Culinary Adventure to the central high plateau of Mexico– Puebla and Tlaxcala!

Starting off and ending in Mexico City, our very own Chef Ricardo Muñoz Zurita will launch us into this culinary world and recap at the end of our adventures. We will explore the colonial beauty of Puebla– which is Ana Elena Martínez‘s hometown, the small but mighty and historically weighty Tlaxcala– with Chef Irad Santacruz, Cooks Nicolás Hernández Muñoz and Dalia Rodríguez Hernández, delving into the distinctive, extraordinary foods that each place adds to Mexico’s soul satisfying gastronomy.

Plan to arrive at least a day early to join our group from the very first gathering on Sunday, March 10th, 2019 at 6pm.

The fee for this culinary adventure is $3750 double occupancy, $4000 single occupancy. As is custom these past 33 years, our fee includes daily classes and demos, 8 nights hotel, at least two meals a day and all fees associated with the trip, excluding airfare. All classes include well-served tastings or meals– you do not go hungry on our trips!

A $400 deposit is required to reserve a spot on our trip with the balance due January 25th, 2019.

Ricardo, Ana Elena and I are committed to sharing our respective knowledge, love and passion of our country’s culinary riches, our people, and regional cultures. After 33 years, we still get all revved up planning a new adventure!

Email Carmen now to sign up at: office@culinaryadventuresinc.com

¡Hasta pronto!

We Are Pretty Like-able, Modesty Aside. Join Us in Mexico!

Check us out! These photos speak volumes about camaraderie, conviction, passion and purpose– join us on one of our next culinary adventures as a guest traveller in our country, not as a tourist– where we share the best of our regions’ food people with you. From chefs trips to aficionados, enjoy our 33 years of culinary friendships and family!

 

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Querétaro Flavors

My food memories of Querétaro are of contrasting flavors. When someone made a dish from there, it was definitely not our Morelia food, nor even Michoacán. ¿De dónde es?– I would ask. “It’s from Querétaro.” Querétaro evoked an exotic place in my mind because of those flavors, and never matched up visually once I went there. It too was a colonial city like Morelia- they even had an aqueduct like us! But the flavors were theirs alone.

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A contrast of flavors: fresh with spicy, sweet with savory, rough with delicate. Cumin, oregano, cinnamon, clove, mixed into sauces and dishes unlike my region’s; near yet so far taste wise.

A gordita (little fat corn dough cake) is made in Querétaro with just a sauce of ancho and guajillo chiles, mixed into roughly ground corn masa, along with crumbled queso fresco, and some pork lard.  It is an example of that “contrast” style. Here is a recipe instead of just talking about it:

26oz roughly ground corn masa

4 ancho chiles, stemmed, seeded, deveined, soaked in hot water, drained

2 guajillo chiles, prepared as the anchos above

8oz good pork lard

12oz queso fresco, crumbled

salt to taste

Blend the chiles together in a blender until smooth. Mix into the corn dough with 3 tablespoons of the lard, 3.5oz of the cheese and salt to taste.  Form into little cakes about 3.5 inches in diameter, closing in a little of the remaining cheese into each one; flatten to about 3/8″ thick. Fry in the [remaining] hot lard until golden. Drain on recycled paper bag and serve. Re-heat on a comal or griddle.

Simply, flavorful and can be accompanied with a lime and olive oil dressed salad or jicama, carrots and cucumbers with lime juice and salt. This is soul food.

Join us on our upcoming trip to Mexico City-Querétaro-San Miguel de Allende, September 21-28, 2019, where we will delve into the local foods with chefs and cooks to guide us on another culinary adventure!

30+ plus years with the best of the best. True regional cooks, chefs– and always fairly paid. Our ethos since 1989.

Contact us at: office@culinaryadventuresinc.com

We are busy setting up our San Miguel de Allende trip…September 21-28, 2019!

San Pascual Bailón, Patron Saint of the kitchen.Going on a culinary adventure to Querétaro and San Miguel seems a culinary challenge for those who know little of our regional cuisines– be they foreigners or our own nationals! “What regional cuisine?” “Everything there [food-wise] is from other regions or countries.” Well, yes, there are many pleasant, tasty restaurants with varied cuisines in both cities, but the states of Querétaro and Guanajuato have their own distinctive dishes and sazón– seasoning– and we will be delving into these in our usual off-the-beaten track style.

Please join us- it is going to be another great trip to unexpected places as per our custom for over 30 years!

True regional cooks, chefs– and always fairly paid. Our ethos since 1989.

email office@culinaryadventuresinc.com  to hold your spot!

Hesitated to Sign Up? Great News!

It is 85F in Mexico City and high plateau: Join us last minute:

March 10-18, 2019 Mexico City/Puebla/Tlaxcala!

Due to a cancellation, we have a spot for you (1 double/2 people max)! First come, first serve basis.  Don’t say, “I wish I had “on March 19th!

email: office@culinaryadventuresinc.com  call:760-577-2810

***33 year pioneers in culinary travel with the best cooks of Mexico***

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SAN MIGUEL de ALLENDE, 2019

Dates for our San Miguel de Allende Trip are September 21st – 29th, 2019!

Sign up now as we are already filling our roster…

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Join us on an adventure to the high, fertile el Bajío (lowlands) region or heartland of Mexico, where vestiges of the colonial past stand as reminders of their Spanish domination both in San Miguel as in Querétaro.

From chef classes to in-home meals,  regional cooks to demos of local foods both pre-Colombian and post, along with our customary local cultural experiences, we will soak up the warmth of this region, with some time to roam and ramble throughout the charm of San Miguel… and of course, we include a taste of Mexico City. Contrasts- as always- on our culinary adventures!

¡Nos veremos en septiembre!

Email Carmen to sign up plus more information at: office@culinaryadventuresinc.com

 

A couple of updates…

Happy February from Culinary Adventures Inc!

As countdown to our upcoming March 10-18th trip to Mexico City, Puebla and Tlaxcala begins, (last places available) we wanted to share a couple of things:

-1st of all, we have added PayPal to our payment options- for upcoming and/or future trips, yay!

-Secondly, we are happy to announce that we were mentioned in El Restaurante Magazine– thank you El Restaurante!!

 Here is the link to the magazine; we are on page 4.

This week, come snow or rain, with the help of my revered San Pascual Bailón, patron saint of cooks- we will announce and open the formal signing up for our trip to San Miguel de Allende (and environs!) for this coming September! It too promises to be, well, yet another culinary adventure!

Hasta pronto,

Carmen Barnard Baca

Marilyn’s Reason For Coming To Mexico Has Departed (July 6, 1933-December 18, 2018)

This past Tuesday evening, December 18th, Fredric Cutner Tausend passed away peacefully in Seattle, Washington.

With him departs a legacy of great legal work, historic cases in American law. One such case brought him to Mexico, via my father, Robert Currie Barnard. Through this unprecedented case, grew a lifelong friendship with not only our family, but with many others throughout México.

I will never forget when Fred and his then wife Sandra, with our family of 5, crammed into a Mexico City taxi on our way to a mariachi and pozole joint off Obrero Mundial. Fred announced, “Bob, I’ve learned to yodel!” and promptly threw back his head to demonstrate. The taxi driver swerved in surprise and proceeded to laugh uproariously. I was mesmerized and fell in love… at age two. A man who loves pozole and mariachis and yodels? What more could I ask for?
When Fred brought his new wife to meet us, with her crazy plans to start culinary trips for foreigners to learn about regional Mexican food, I was taken aback and startled. A British woman [Diana Kennedy] who people revere in the US introducing them to the local ingredients? My godmothers and friends receiving gringos in their homes so they can learn my favorite foods? My markets? Insane. Yet there was something to it that was like a magnet. And, if Fred loved this woman and brought her to us, she must be pretty cool, ¿no?

53 years later, both these monumental figures of my childhood are gone. They leave memories of hilarious conversations about food, religion, politics, endless puns with Fred, Gershwin songs, boleros, plots for operas set in Veracruz, musicals, traveling orchestras that could magically appear at the spur of the moment on the way to Celestun, or Tecolutla. Arguments, disagreements, parental advice, learning to accept others with their own shadows and fears, learning to accept people for who they are, as they are. Thank you both for this.

I miss Fred and Marilyn as much as my own parents, and am, weirdly enough, eternally grateful for the exhausting lawsuit that brought us together and hence, where we are today.

Que en paz descansen.