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 at Culinary Adventures Inc.

Email:  office@culinaryadventuresinc.com

Campeche Chefs’ Trip

September 20-27, 2015 This year’s chefs’ trip is to Campeche, a seldom visited state on the Yucatán Peninsula. The capital, also Campeche, is now a UNESCO World Heritage site and will be our destination for the chefs’ trip September 20 through the 27th. Campeche, formerly named Ah-Kim-Pech, which means “Place of Snakes and Ticks,” is an ancient settlement from the magnificent Mayan culture founded in 1540 by the Spanish.

Chef Ricardo Munoz

Chef Ricardo Munoz

The week is filled with classes, demonstrations and discussions with Chef Ricardo Muñoz and various local chefs who will teach Campeche’s local specialties such as muc bil pollo.

www.culinaryadventuresinc.com

Malecon in Campeche

We will be staying at the Best Western Hotel Del Mar just across the street from the Gulf of Mexico and the colorful 3.5 kilometer malecon (boardwalk), for you running and walking enthusiasts. The location is just blocks away from the historic centro with buildings ranging from the 16th to the 20th centuries, including military, civil and religious structures. The folklore and history of this legendary city are still alive in its streets and one can easily imagine the Spanish conquistadors and pirates that once roamed here.

www.culinaryadventuresinc.com

Photo by Ana Elena Martinez

There will be demos at the Panderia La Huachita bakery, and in the small town of Becal we will see how the jipilapa hats are woven by families and made in limestone caves to escape the Yucatecan blistering heat. There are some wonderful pictures here by Lukas Vacovsky of the process.

Next up is a demo on making muc bil pollo at the Hacienda Blanca Flor before driving to Uxmal where we will spend the night. In the morning we will tour the site before visiting the Eco Chocolate Museum, and returning to Campeche and more classes with local cooks.

www.culinaryadventuresinc.com

Chefs Ana Elena Martinez and Ricardo Munoz

The trip starts and ends in Campeche and costs $4,000 with an additional $300 for a single room. The costs include two meals per day, hotel accommodations and transportation and fees during the trip. It excludes airfare to/from Campeche. The trip is limited to 20 chefs and food professionals (as of 5/5 there are 7 spots left). To sign up please use the contact form listed below.

A cooking lesson with Pilar Cabrera

A delightful view of my good friend Pilar Cabrera as she teaches a few students about the art of making tamales, like the ones her grandmother taught her to make. Pilar is the chef of La Olla Restaurante in Oaxaca. Her food is delicious.

Exploring Chiapas with Chef Andres Padilla

Chef Rick and Deann Bayless, along with Topolobampo Culinary Director Chef Andres Padilla, spent time while in Chiapas going to Ocosingo, Chamula and of course, the mercados. Here, Chef Andres describes the experience of what they saw. You can also see more pictures of Chiapas on his Tumbler page.

andres320x245

Chef Andres Padilla, Topolobampo

tumblr_nk3gpkq3oS1twix6mo6_540

tumblr_nk3gpkq3oS1twix6mo7_540

Chiapas Explorer’s Trip

Here is a visual summary of the February explorer’s trip to Chiapas. The videos were made by Kathy Martinides.

An opportunity to cook with Diana Kennedy

www.dianakennedycenter.org;www.culinaryadventuresinc.com Diana has turned Quinta Kennedy, her home in Michoacán, into an educational center/foundation. She is offering the first of her boot camps, The Building Blocks of Mexican Food January 18-25, 2015. Many of you have asked repeatedly when the next trip to Diana’s would be taking place, so now is your opportunity to sign up and study the basics of Mexican cuisine with Diana. The trip will start and end in Mexico City. For more details go to her website.

The Diana Kennedy Center (Fundación Quinta Diana) is a culinary research center and foundation based at the property of Diana Kennedy in Michoacán, Mexico. The center will offer intensive Mexican cooking courses with Diana, serve as a research center with access to Diana’s personal library and archives of notes, and fund organic edible gardens in local schools

On Stage with Rick Bayless

There are only two weeks left to watch Rick Bayless in Cascabel, a theatrical collaboration with the Lookingglass Theater Company, at the Goodman Theater in Chicago. Chris Jones critic for the Chicago Tribune says that you feel like you are watching a culinary artist explore his roots. The first run of this show in 2012 was a smashing hit and this return engagement delivers yet another culinary and visual feast. Billed as Cascabel:  Dinner–Daring–Desire, watch Rick win the heart of all those who live in the boardinghouse, as their sensual awakening are, in this show, circus acts.

A gourmet Mexican feast, wine, beer, circus, flamenco, comedy, live music and a love story.