There is time to sign up for our Querétaro, San Miguel de Allende, Mexico City trip. This will be another hidden culinary gem of a trip.
Again, setting the trend for culinary travel in Mexico.
30+ years pioneering trips with local and national food experts, fairly paid since 1989.
I just finished a conversation with a friend in Querétaro. We will be going there soon to do the set up for our September 21-28 trip.
Each segment of theses trip is such a privilege and blessing to work on. From the initial brainstorm, mundane budgeting, tracking down contacts, promoting and sale, planning and plotting, recipe translation- all is just like a small tile in the mosaic of the big work, the actual trip. It is like painting a mural, etching a woodblock, or cooking a grand meal for friends. Each person is vital to the outcome: the trip itself is the coming together of many factors– all driven by the desire to get you hooked on Mexico– our foods and therefore, our people.
Just a few spots left now. Email to sign up now on our trip to Querétaro, San Miguel de Allende & Mexico City: September 21-28, 2019!
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.
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: email@example.com
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!
Carmen Barnard Baca
On our upcoming trips in 2019, you will receive the incisive teachings of Chef Ricardo Muñoz Zurita. Going back to the origins of our culinary adventures, I am re-integrating the fundamental presence of local cooks on all of our trips. These are the people Ricardo –and other chefs– learn from. And the dynamics between cook and chef are marvelous to behold. It reflects a cultural trait most beloved: the respect and appreciation for our elders and those with deep knowledge of their culture.
Join us. My aim is that you fully enjoy and witness our country’s rich, warm, profound cultures. Through food, of course!
firstname.lastname@example.org (760) 577-2810 (PST)
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! email@example.com