Final Jalisco video, Viernes

Pictures by Kathy Martinides

Yet another tequila stop at Tapatio and final dinner at El Sacramento.

Jalisco journey – Jueves

Pictures by Kathy Martinides

More tequila, with a visit to Siete Leguas.

Jalisco journey, Miercoles

Pictures by Kathy Martinides

Includes a visit to the archeological site of Los Guachimontones and our final class with Rick Bayless.

Jalisco journey, Lunas y Martes

Pictures by Kathy Martinides

Includes classes with Rick Bayless and tour of the Sauza distillery.

Group Dinner in Guadalajara

It’s always a pleasure to have Doug and Kathy Martinides travel with us because Kathy does such a wonderful job of documenting our trips. Here is her first video from our recent trip to Jalisco. This particular video is from the first group meal prepared by Maru Toledo.

One of the special treats on this year’s February trip to Jalisco was when Margu Toledo a local expert on the traditional foods of this state was with us. In one class she did with Chef Ricardo Muñoz in the village of Ahualulco, Noah, her husband had built a cooking area with a comal like the ones used in the early part of the last century. She and the women helping her had prepared some typical but unusual drinks for us to drink including an agua fresca with mint and chilacayate, a melon-like squash. There also was an horchata with guava and my favorite was the aguameil curado with pineapple, as the acidity of the pineapple blended into the rather sweet sap of the maguey.

Then we were served antojitos made on the comal: two different versions of dobladas, which are stuffed doubled-over and fried tortillas, one with garbanzos with a strong hint of anise, another with a paste of garbanzos, radishes and chayote. Also served were delicious but hard to describe gorditas stuffed with fermented mushrooms. Accompanying those were a salsa of tomatoes, fresh corn, and one of reddish maguey “worms,” actually larvae of a moth that lays their eggs on the maguey, where when the larvae emerge, and tunnel into the plant.

In case anyone was still hungry, there now was a buffet of some very tasty special dishes that everyone just had to try. There were tamales of the type made by the local Huichole indigenous people, served with a peanut mole. Another mole had tortios made with flour grown from fresh corn mixed with eggs and fried. The list goes on and one. I remember the chicken with a salsa of local fresh beans and a squash dish with pulque. Just when we could eat no more, we did. In this village, they prepare a dessert called piedras bolas or “stone balls.” I usually do not even like sweets, but this was so outstanding even I wanted more. All in all, a very good satisfying glimpse into the earlier foods of this region.

Day two of our intrepid culinary explorers’ trip in Guadalajara.

Chilling in Jalisco

www.culinaryadventuresinc.com; Jalisco

Photo by Sannie Osborn

The group of intrepid Culinary explorers are mid-way through our trip in Jalisco. Looks like they are having a grand time at the Cantina La Fuente, one of the oldest cantinas in Guadalajara.

Jalisco, land of cowboys and tequila

Jalisco Culinary Explorer’s Trip with Rick Bayless and Ricardo Muñoz as your guides

This trip is full.

After more than 10 years, we again are planning a trip Feb. 15-22, 2014 to the brash state of Jalisco, best known for its mariachis and tequila, the spirit of Mexico. The music and drink seem inseparable here, but also there is a distinct gutsy regional cuisine, characterized by dishes such as birriacarne en surugo, and my favorite, the messy but super flavorful, tortas ahogado.

www.culinaryadventuresinc.com

Ana Elena Martinez and Ricardo Muñoz

We will stay both in the sprawling capital, Guadalajara, the second largest city in Mexico, and in a small town in the highlands. This Los Altos region is a treasure trove of fine tequila distilleries surrounded by fields of blue agave.

www.culinaryadventuresinc.com

Agave plant
Photo by Ignacio Urquiza

As always, we will have a packed schedule including classes with Chef Rick Bayless.

Rick Bayless

Chef Rick Bayless

To get everyone in the spirit of Jalisco, on our first full day we will attend the Ballet Folklorico with dances that symbolize the culture and importance of ranch life, and then join with the locals to watch the Sunday charreado, a very elaborate version of a rodeo. On other days we will wander through the relatively unknown archeological site of Los Guachimontes with its circular pyramids, view the dramatic Orozco  murals in the vast Institute of Cultural Cabanas, and browse and shop in the artisan towns of Tlaquepaque and Tonalá. Every major form of arts and crafts can be found in these two places, especially the beautiful local pottery, and I once brought home a 4 foot tin rooster for my husband!

During the coming days, we will tour a variety of distilleries, learning about the harvesting of the agave, the cooking, grinding, filtering, and distilling process and then sampling the end result.

www.culinaradventuresinc.com

The heart or pina
Photo by Ignacio Urquiza

While we do not have all the scheduling details for this trip worked out, I did want to alert everyone so that those who are interested can send in a $400 deposit to hold a space. Our trips always fill early, and we already have people signed up.

This trip will start and end in Guadalajara. Trip cost of $3,650 include two meals per day, hotel costs and transportation while on the trip and any fees associated with visits to local sites. Transportation to and from Guadalajara is excluded from trip costs.

Please contact Culinary Adventures if you are interested in joining us