Trip Dates…!

We are Happy to Announce Trip Dates!

Some for those who can leave on a whim… and some for those who must to plan ahead:

July 9-16, 2020   Xalapa-Tlaxcala: Contrasting & Intertwining Cuisines, Profound Ties

$3750   7 nights (final night in Mexico City), min# 6 people, max 10.

For more info: click here

July 17-21, 2020  Gourmet Weekend in San Miguel de Allende- Rainy Season Abundance

  • The rainy season fills our markets with ingredients and our chefs… with inspiration.
  • In beautiful San Miguel de Allende learn and revel with the foods of Chefs Kirsten West and Paco Cárdenas along with meals at both traditional and innovative restaurants. (Trip repeats with variations, in 2021!)

$2900   4 nights, RT ground airport transfer, min# 6 people, max 8.

For more info: click here


September 24-October 1, 2020    Querétaro From Comal to Convent

  • A close look at the fascinating array of Querétaro foods: traditional kitchens, convent cuisine, French imposition (or acquisition?)…colonial Mexico has much to share from its complex history and Querétaro is the place to be.
  • Anthropologist Raquel Torres Cerdán, Chef Olivia González Mendoza along with local Cooks will open the doors to this little visited region.

$3750   7 nights, min# people TBD, max 10. For more info: click here


October 29- November 2, 2020   Long Mexico City Weekend With Chef Ricardo Muñoz Zurita

  • A unique opportunity to hang out for the weekend of Día de los Muertos with our very own -and Mexico’s- leading chef and ‘anthropologist’ of Mexican cuisines. Ricardo will bombard you with local culture, cooking and insight regarding the foods and flowers for our celebration of our dead- not only out and about, but in his home as well. 

$4000   4 nights, min# people 6, max 8-10.  For more info:  click here


⇒⇒⇒JANUARY 17-23, 2021   YUCATÁN IN A NEW LIGHT⇐⇐⇐

Join us as we re-visit the beloved State of Yucatán, with a completely new perspective gastronomically. Ricardo is sharing his most recent investigations into to this region delving into both the traditional and new views on their regional cuisine foods. This trip will truly reflect our new focus and findings!

$ TBD (coming soon) 7 nights, min# people TBD, max 12. For more info: click here


⇒⇒⇒⇒JANUARY 28 – FEBRUARY 4,2021    OAXACA-REVISITED⇐⇐⇐⇐

As in our Yucatán revival, we will be taking you to a completely different side of Oaxaca, un-tapped by others. Again, all based on Chef Ricardo’s latest investigations into the region.  Culinary Adventures continues to  trail blaze and evolve with our country’s cultural changes!

$ TBD (coming soon)  7 nights, min# people 8, max TBD.  For more info: click here


We look forward to again sharing our world though food and people, making a mark upon your soul as only Mexico -unwittingly- knows how.

¡Hasta pronto!

Carmen Barnard Baca

 

Ricardo Muñoz- latest news…

New Year News With 20/20 Vision!

 

Emerging from a hiatus dedicated to finishing an exciting project (more on that later), we

are working on our new trips!

Tabasco         Yucatán          Veracruz         Oaxaca

    →Tlaxcala      Querétaro      Michoacán      San Miguel de Allende

  Ciudad de México

are in the works for:

JUNEJULY/AUGUST,  SEPTEMBER2020 

JANUARY (CHEFS EXCLUSIVE), FEBRUARY, MAY/JUNEJULY/AUGUST, SEPTEMBER2021 

 Culinary Adventures continues its tradition of trailblazing culinary travel in Mexico, leaving behind worn-out styles and evolving with the naturally occurring cultural changes and new visions in both traditional and contemporary food.

We will post dates, destinations and skill levels soon…

Contact us at office@culinaryadventuresinc.com   or (760) 577-2810

¡Hasta pronto! -Carmen

Cooking Class with Anthropologist Raquel Torres Cerdán
Traditional Querétaro food with Anthropologist Raquel Torres Cerdán, September 2019

Our instagram page…

Last Call for a Culinary Gem of a Trip: SEPTEMBER 21-29, 2019

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.

office@culinaryadventuresinc.com 

(760)577-2810

 

The joy of setting up a trip…

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!

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.

queretaro quadratin.com.mx

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