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!

Next Stop: Yucatán

Yucatán State–  January 13-21, 2019                          

From the serene, colonial state capital of Mérida, to majestic Uxmal on the Puuc loop of archeological sites, we will soak up Yucatán via regional food –of course– music, and history.

Join us and visit Mexico through our unusual perspective! Email for information at: office@culinaryadventuresinc.com

    –Since 1988– Pioneers in Mexico Culinary Travel   

 

Puebla/Tlaxcala Late Winter

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!

 

 

The Plaza -or Zócalo- in Mexico: a Place to Reflect.

I keep thinking of the plazas- or zócalos- in Mexico.
The plaza de armas in my hometown Morelia; with Magnolia trees and roses, pink cantera stone fountains, our exquisite cathedral, and surrounding archways with cafés full of all the regional political, universities, art and music gossip imaginable.
The Port of Veracruz’s tiled square, with its rare moments of silence and long hours of vibrancy filled with music, dance and food.
Oaxaca’s majestic zócalo is filled people from every region of the state, mixed in are international visitors. In the rainy season women float by with flat baskets carrying gardenias, as in a dream.
Each plaza in each town or city is like a stage set with different casts, lighting, sounds and sets.
After learning local cuisines all day, those plaza benches are a place to reaffirm, reassess what these regional foods are all about–“take the pulse of the culture,” my father would call it.
You find yourself surrounded by the people who make these cuisines what they are. Without the Mexican people– the humble, average people– there is no Mexican food.
No matter where you are in the world, Mexican eateries cannot taste even slightly like Mexico without its people in the back or front of store or in the mind of the cook(s).
Even in home cooking, when preparing something as “simple” as a pot of beans, one’s mother, grandmother, grandfather, godmother, neighbor, friend, teacher, mentor – a real person- will be perched on your shoulder, accompanying you as you prepare what you have learned by osmosis or intentionally, tutting, encouraging, correcting, scolding.
One of the pleasures of learning through our trips is having these plazas to reflect and ponder and savor what you are absorbing daily.
Join us soon on a Culinary Adventure: Ricardo, Ana Elena, and yours truly are happy to share our country’s many foods and many cultures and bring you in touch with our people in each region- not as a tourist but as a guest!
information at: office@culinaryadventuresinc.com or (760) 577-2810