Why Not Start With Dessert? Snap Shot of Micro Xalapa ’18 Trip

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August 10th to 15th, we went to Xalapa, Veracruz to learn from Anthropologist and Cook Raquel Torres Cerdán. Raquel generously connected us with her students and peers.

These dessert photos reflect the new and traditional- from young Chef Alejandra Ramírez of Coatepec, infusing her creations with memories of childhood amidst coffee forests, Chef Luis Palmeros experimenting with his well learned local ingredients in Xalapa (check Instagram: ___whiteroom El Cuarto Blanco) to Pujol-trained Chef Erik Guerrero, revolutionizing fishing near his hometown of Veracruz and cooking up sophisticated delights with, again, local ingredients! Of course we have classic Xalapa with Raquel Torres and her superb flavors.

Below is a slide show of our trip which included Jim Maser of Picante in Berkeley, CA, Omar Rodriguez of Oyamel in D.C. , and Churchill Orchards of Ojai, CA.

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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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Oaxaca, A Quick Sketch.

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I will let the photos below speak for the beauty that is Oaxaca; its gorgeous landscape, deliciously intricate foods, and marvelous people.

Chef Ricardo Muñoz, our local Chefs and Cooks, food and handicraft Artisans, guides, restauranteurs, and hoteliers enveloped our group with the warmth and profundity of this moving region: Reina Mendoza and Family, Soledad DíazPilar Cabrera, Oscar Carrizosa,  Familia Pérez, Familia Vázquez,  and Familia Cabrera.

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And, I must celebrate our travelers– it is such a pleasure to attend each one of you; every trip reaffirms what I have learned these past 33 years: food always brings people together, restoring one’s faith in humanity!

 

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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!

 

 

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

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.

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