JANUARY 22-28, 2020

MARCH 24-30, 2020

SEPTEMBER 23-29, 2020

In this 7 day, 6 night immersion trip, we will venture to the heart of Oaxacan culture in a way only locals know how to. We will dine at both high-end restaurants and off-the-beaten path street stands to experience the regional specialties, while we contrast them with the more modern Chef reinterpretations.

We will also visit some of the smaller towns outside of the city for an up-close look at traditions untainted by modernity, the traces of Spanish colonialism, or the remains of the Zapotec empire leftover at the ruins of Monte Albán. 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, while we get to know the spices, chiles, and everything you would want to know.

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, understand how to use them, and partake in a cheese and tortilla demonstration led by local women whose families have been carrying these traditions for generations.



Day 1: Introduction

-Airport pick-up and drop-off at hotel

-Dinner at a high-end restaurant for an introduction to Oaxacan cuisine at its finest


Day 2: Downtown

-Breakfast at traditional market stand

-Santo Domingo church/Museum and Botanical Garden

-Market shopping for cheeses, aguas frescas, ingredients

-Chocolate making and tasting

-Lunch of Oaxacan grilled meats

-Free afternoon

-Dinner at high-end restaurant that uses traditional ingredients creatively


Day 3: Shopping and Cooking

-Breakfast of a variety of corn-based delicacies

-Shopping at a market for cooking session

-Tortilla and cheese demo

-Cooking session led by Chef Iliana de la Vega

-Free afternoon

-Tlayudas dinner


Day 4: Outer Oaxaca

-El Tule

-Open-air market

-Visit Mezcal Palenque

-Traditional Zapotec lunch

-Return to Oaxaca/ free afternoon

-Tamales dinner from our favorite street stand


Day 5: Artistic Traditions

-Traditional Oaxacan breakfast

-Ceramics: black and green clay



-Lunch at traditional restaurant near Santa María Coyotepec

-Free afternoon

-Mezcal tasting and class

-Tacos from street stand for dinner


Day 6: Zapotec Traditions

-Breakfast at longtime family restaurant

-Guided visit of archeological site of Monte Alban

-Traditional Isthmus of Tehuantepec lunch

-Free afternoon

-Mezcal margaritas

-Farewell tasting dinner at high-end restaurant that highlights ingredients and seasonality


Day 7: Farewell

-Breakfast at hotel before departure

-Transportation to airport will be provided



$2,700 per person

Includes all meals taken with group (breakfast, lunch, dinner, snacks, and ingredients for the cooking session), all ground transportation (including airport pick-up and drop-off), mezcal class and tasting, cooking session led by James Beard Semifinalist Chef Iliana de la Vega, activities and entrances to museums, and 7 days, 6 nights at a boutique hotel in downtown Oaxaca. The price does not include alcoholic beverages (apart from those included in tastings) or airfare.

Limited to 14 guests as we believe a smaller group allows for a more personalized experience, as much with the other guests and tour guides as with the city, the culture, and the food.

We hope you will join us to our beautiful hometown and allow us to show you the legendary culinary traditions of Oaxaca.