IMMERSE INTO OAXACA
September 20-26, 2019 (sold out)
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.
PRICE & FURTHER INFORMATION
The tour price, $2,700 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 large and comfortable Mercedes van, mezcal class and tasting, cooking session led by Chef Iliana de la Vega, all 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. The tour begins in Oaxaca, so each person must fly there on their own, but 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 14 people per tour with us. 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 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 move around:
Day 1: Introduction
Arrival at airport. Transportation will be provided to pick guests up from airport.
Arrival 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 guided visits
Explained market visit: cheeses, aguas frescas, ingredients.
Chocolate making and tasting
Lunch of traditional Oaxacan meats
Free Afternoon (Suggestions on what to do and where to go available)
Dinner at high-end restaurant that uses classic ingredients in innovative ways.
DAY 3: shopping and cooking
A day as a local with cooking session and a traditional breakfast that demonstrates the use of corn in Mexican food.
Breakfast of a variety of corn-based staples.
Shopping at market for cooking demo
Tortilla and cheese demo
Cooking session led by Chef Iliana de la Vega
day 4: outer oaxaca
This day we'll be visiting some of the surrounding towns for an immersion into the deep culture of Oaxaca and the untouched traditions of the smaller villages.
Visit Mezcal Palenque
Traditional Zapotec lunch
Return to Oaxaca
Tamales dinner from our favorite street stand
Day 5: artistic traditions
This day we'll focus on local arts and crafts by visiting the specific towns where they are created.
Traditional Oaxacan breakfast
Visit to Convent
Ceramics: black and green clay.
Lunch at traditional restaurant in Zaachila
Visit an alebrijes studio
Meeting at 8:30 pm for Mezcal tasting and class
Dinner at Tacos stand
Day 6: zapotec remains
Breakfast at traditional Oaxacan restaurant.
Monte Alban, Archaeological site, guided visit
Traditional Isthmus of Tehuantepec lunch
Afternoon of 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.