Food & Cooking Adventure
November 30-December 10, 2017
We’ll begin this food-centric sojourn in Mexico City, where we will spend three nights at everyone’s favorite B&B, the Red Tree House. The RTH is located in the lovely leafy Condesa neighborhood of Mexico, a hip and happening place filled with parks and dogs and shops and sidewalk cafés. The inn is comfortable and well appointed, the breakfasts are delicious, and the staff is absolutely fantastic.
Our time in Mexico City will include a market tour with Ruth Alegria, my good friend (soon to be yours!) who is a font of knowledge about all things culinary in Mexico. We’ll wend our way through the mercado with Ruth, learning and tasting and shopping along the way. Another day will bring us to Frida Kahlo’s Casa Azul and an afternoon boat ride through the canals of Xochimilco, the last vestiges of the ancient waterways of the Aztecs. Here we will tour the chinampas, the “floating gardens” once used to feed the population of Tenochtitlán that now produce organic vegetables for the very best restaurants in Mexico. Speaking of best restaurants, our evenings in CDMX will include meals at some of my favorite dining spots in this internationally renowned culinary destination.
From Mexico City we will travel by private van about an hour and a half south to La Villa Bonita, a cooking school and culinary vacation destination located in the pueblo mágico of Tepoztlán. The school is part of a lovely small inn, set in a breathtaking spot beneath the Tepozteco Mountain range, and is the home of our hosts for the week, Chef Ana Garcia, her husband Rob, and their three young boys.
Upon our arrival we will be greeted with a delicious homemade cocktail and will enjoy a Welcome Dinner made primarily from local ingredients served in a dining area with a 360° view of the mountains. Over our delicious dinner Ana will explain how the week will unfold.
During our time at La Villa Bonita the days will begin each morning with a bountiful breakfast of fresh fruit, biscuits, homemade jams, and a traditional Mexican main dish. After breakfast we will walk to the village to visit the panaderia (bakery), the molino (neighborhood mill for grinding of corn for masa), or the mercado (market) where we will select the best ingredients from Ana’s favorite providers and bring them back for our cooking session in the open-air kitchen. We will have four days of hands-on cooking classes as well as days out of the kitchen for visits to a local sites of interest such as a lead-free pottery, Tepoztlán’s ex-convent, and a local forager well versed in the traditional uses of local plants.
Around the planned itinerary for each day there will be time to relax by the pool, do some yoga stretches, walk into town for sightseeing on your own, or schedule a massage. I envision an inspiring, refreshing, educational, and delicious week together. After breakfast on Sunday, December 10, we will say good bye to our new best friends Ana & Rob & family and be driven back to Mexico City to catch our flights home.
When you travel with MY MEXICO TOURS the hands-on care begins before you leave home. I’ll help you find the best flight, send you interesting background information on the area and events we’ll be seeing, and about three weeks before the tour you’ll receive a detailed information booklet with your daily itinerary, travel notes, packing list, suggested reading, and more.