MEXICO CITY: WHERE WORLDS COLLIDE
October 9-14, 2019
In this immersion trip, we will dive into the old and new, experiencing the ever-changing traditions of the city—influenced by people from all the world, including Lebanon, Spain, and the various states and regions of Mexico—in a way only locals know how to.
We will be dining in both high-end and off-the-beaten-path street stands, tasting the mix of flavors that result from the clashing of various cultures, as well as comparing the traditional with the more modern Chef driven interpretations. We will get to know the city through its several neighborhoods, or colonias, cities in and by themselves, each with its own character and architecture.
We will also visit some of less urban areas in the outskirts of the city for an up-close look at traditions untainted by modernity, like pre-Hispanic agricultural practices, or what remains of the Aztec empire at the archeological site of Teotihuacán. And since we want to make sure you experience the food of the city and the ingredients as close as possible, we will be visiting several markets, tasting as we go, getting to know the spices, chiles, and everything in between. On a different day, we will be choosing ingredients as a group, for a cooking lesson led by Chef Iliana de la Vega. During this session, which will take place in a beautiful local kitchen, we will explore the ingredients and understand how to use them intuitively in your own cooking.
The tour price, $3,200 per person, includes all meals taken with group (breakfast, lunch, dinner, snacks, and even ingredients that we will buy for the cooking session), transportation in a van, all activities and entrances to museums, a cooking session led by Chef Iliana de la Vega, and 6 days, 5 nights at a beautiful 5-star boutique hotel. It does not include airfare or alcoholic beverages outside of certain experiences and tastings which include alcohol. The tour will begin in Mexico City, so each person must fly there on their own, though we are more than happy to provide help with booking flights. We will arrange for people to be picked up and dropped off at the airport.
Since we want to ensure that each guest is well taken care of, and because our tours are designed for slow, intimate, and careful enjoyment, we are only able to take a maximum of 12 people per tour with us. We believe a smaller group allows for a more intimate and personalized experience, as much with the other guests and tour guides as with the city, the culture, and the food itself.
Following is a tentative itinerary, to give you a better idea of what the trip looks like, but keep in mind that some things might change and others might be moved around:
Day 1: Introduction
• Arrival at airport. Transportation will be provided to pick up guests from the airport
• Dinner at a high-end restaurant for an introduction to traditional Mexican food at the finest level
Day 2: CENTRO HISTÓRICO
This day we'll be venturing into the beating heart of the city: its historic downtown.
• Breakfast at a traditional landmark restaurant of downtown Mexico City
• Zócalo (main plaza), including the Metropolitan Cathedral and the National Palace
• Guided walking tour to see the main architectural landmarks of the Centro Histórico, as well as Templo Mayor, the ruins of the original city of Tenochtitlán
• Mexico City street food staples for lunch
• Cantina experience
• Dinner at high-end traditional Mexican restaurant
DAY 3: south mexICO city
We will be visiting one of the most iconic neighborhoods of the city: Coyoacán. A colonial gem oozing with provincial charm, and an important cultural and artistic history.
• Traditional barbacoa breakfast from Hidalgo state
• Shopping for local arts and crafts
• In the footsteps of Frida Kahlo and Diego Rivera
• Main Coyoacán plaza
• Market lunch
• Free afternoon (suggestions on what to do available)
• Dinner at iconic high-end restaurant in an old hacienda
day 4: COOKING AS A MEXICAN
• Breakfast at a trendy café that serves a mix of inventive and traditional dishes
• Shopping at the market for ingredients
• Cooking session led by Chef Iliana de la Vega at a local kitchen
• For dinner, we will be visiting a few street stands for tacos
Day 5: Canals and ancient traditionS
On this day we will explore the wonders of Xochimilco, where we will board a trajinera and venture into the canals of this magical area of the city.
• Breakfast at an old-school hole-in-the-wall family restaurant
• Floating around Xochimilco
• Lunch at a hip seafood spot
• Free afternoon
• Farewell tasting dinner at a modernist Mexican restaurant to experience how Chefs are re-interpreting traditional dishes
Day 8: FAREWELL
Breakfast at hotel before departure
Transportation will be provided to airport