Our past trip. Our next trip.

Finally having “Instagrammed” our past Mexico City- Puebla-Tlaxcala trip, I am ready to begin ravings on our upcoming September trip. A “few” photos of this past trip here, too:

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This is an unusual business: one has a need to savour, relish and reflect on the most recent travel to Mexico.  The very interesting, complex people– both participants and regional presenters– the breadth and scope of flavors, ingredients, knowledge and history behind each food shared with us make for deep brooding, and heartwarming reminiscing.

But ….onward to the next culinary adventure!

September 2129, 2019

Mexico City-Querétaro-San Miguel de Allende

This trip is for food aficionados, starting and ending in Mexico City, where we will explore cultural and culinary delights, and onward to discover parts of colonial Mexico and local foods via Querétaro and mainly, San Miguel de Allende!

In San Miguel, a UNESCO Cultural heritage Site since 2008, we will discover Guanajuato and Querétaro’s little known delicious cuisines through our demos and classes in a private home, with chefs, and cooks. Beneath and beyond the foreign retirees and visiting nationals, a thriving local world of course, exists… And the setting is beautiful– colonial architecture, along with galleries, fine handicraft shops, traditional bakeries, and all sorts of bars, cafés and restaurants.

Plan to arrive at least a day early to join our group from the very first gathering in Mexico City on Saturday, September 21, 2019 at 6pm.

The fee for this Culinary Adventure is $3750 double occupancy, $4000 single occupancy. As is custom these past 30+ years, our fee includes daily classes or 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 June 12th, 2019.

[Please read our policies here https://culinaryadventuresinc.com/policies/]

Email Carmen now for questions and to sign up:

office@culinaryadventuresinc.com

¡Hasta pronto!

Hesitated to Sign Up? Great News!

It is 85F in Mexico City and high plateau: Join us last minute:

March 10-18, 2019 Mexico City/Puebla/Tlaxcala!

Due to a cancellation, we have a spot for you (1 double/2 people max)! First come, first serve basis.  Don’t say, “I wish I had “on March 19th!

email: office@culinaryadventuresinc.com  call:760-577-2810

***33 year pioneers in culinary travel with the best cooks of Mexico***

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SAN MIGUEL de ALLENDE, 2019

Dates for our San Miguel de Allende Trip are September 21st – 29th, 2019!

Sign up now as we are already filling our roster…

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Join us on an adventure to the high, fertile el Bajío (lowlands) region or heartland of Mexico, where vestiges of the colonial past stand as reminders of their Spanish domination both in San Miguel as in Querétaro.

From chef classes to in-home meals,  regional cooks to demos of local foods both pre-Colombian and post, along with our customary local cultural experiences, we will soak up the warmth of this region, with some time to roam and ramble throughout the charm of San Miguel… and of course, we include a taste of Mexico City. Contrasts- as always- on our culinary adventures!

¡Nos veremos en septiembre!

Email Carmen to sign up plus more information at: office@culinaryadventuresinc.com

 

Snapshots of Puebla and Tlaxcala, ¡vamos! March 2019

Tiles, cazuelas, Colonial, Baroque, tradition, the origin of corn, ‘ancient grains’, moles, mills, tamales, fresh ingredients, markets, contemporary takes on very traditional cuisines… Just a few key subjects on our upcoming trip to the high plateau of central Mexico– Mexico City-Puebla-Tlaxcala, March 10-18, 2019.

Sign up now! Call or email Carmen: (760) 577-2810  office@culinaryadventuresinc.com

 

 

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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Looking Back on our Chef’s Trip to Mexico City…

“No es de donde es el ingrediente originario, sino lo que el ingrediente representa para una cultura” .      “It’s not the origin of an ingredient that’s important, but what that ingredient represents for a culture.”                 –Chef Ricardo Muñoz Zurita

These words by Ricardo caught my attention before leaving to our Mexico City Chef’s Trip in January.   They got me even more excited for the trip; the reunion with both Ricardo Muñoz and Ana Elena Martínez, our shared sense of purpose, the smells, sounds, colors of people, of foods, structures, skies–everything that makes your land of birth sing to you, always calling you home. These words especially got me looking forward to seeing our guests fall for Mexico and, “getting” the importance of what an ingredient can, indeed, represent for a culture.

And fall they did. Some- once again, others- for the first time, others still- through our viewpoint. A marvelous combination of food people, from different backgrounds and cultures and culinary experiences. They soaked up the subtle difference of a cooked- as opposed to an uncooked- tomatillo in a “raw” salsa, our delicious mestizo food world and it’s class differences- visible in our cuisines, a joyful miscegenation of ingredients and techniques; the depths that corn reaches back into our culture, the soul food of Tlaxcala, a warm northerner’s rock and roll edgy cooking, the happily “surreal” idiosyncrasies of our country and their influence on a chef and perception of  color, a  chef’s conscientious quest to go back- and bring forward- old styles a la slow foods….Chefs Ricardo Muñoz, Josefina Santacruz, Irad Santacruz, Cooks Nicolas Hernández and Dalia Rodríguez, Chefs Antonio de Livier, Martha Ortíz and Gerardo Vázquez Lugo outdid themselves and REALLY showcased those ingredients and what they represent to our multi cultures of Mexico. I can’t thank them enough.

We will be posting photos of the trip now and then between sending out a cry for Oaxaca, which we shall visit in September at the end of the abundant harvests of rainy season. More to come on that fabulous trip!

I had Ricardo’s words in my mind on the way to Mexico City.  But they came back to me while reflecting on Marilyn Tausend’s departure and what she means to me, her unplanned influence on so many people over 30 years, her stubbornness for Mexico, for cooking, writing, learning and, connecting people.  Her lost soul as a child, found again perhaps in Mexico, makes me  realize that it is not her origin that is important, but what she means and represents to the Mexican culture and the world she created.

Mil gracias, Marilyn, q.e.p.d.

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