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Market scene, Isthmus of Tehuantepec
Photo by Ignacio Urquiza.
For over 20 years, Marilyn Tausend and her staff have been organizing culinary trips to some of the most out-of-the way and exciting parts of Mexico, acquainting participants with the distinct cuisine of this country. Each year, different regions of Mexico are explored with classes by both local cooks and often with such noted authorities as Diana Kennedy and Rick Bayless. Besides numerous demonstrations and classes during these trips, participants will:
Trips are conducted in various years to Oaxaca, Puebla, Tlaxcala, Veracruz, Morelos, Tabasco, Guerrero, Chiapas, Michoacán, Jalisco, Yucatán and the Estado de of Mexico, with new ones always being developed. The trips are designed for both food aficionados and professionals. The costs include all classes, meals, lodging, and local transportation. Lodging is based on double occupancy and a supplement is charged for single occupancy, the price varying per trip.
Cena in Oaxaca.
I'm often asked what to expect if you sign up on one of my Culinary Adventures, so here is a brief preview.
In advance, you will receive a packet of materials with all sorts of helpful hints, from packing lists, to a guide to the regional foods, and detailed instructions for arriving at the airport and how to get to your hotel.
Day 1 Most trips start in the early evening to allow for late arrivals. However, we do encourage participants to come in a day or so in advance so that they are relaxed and ready to go. We meet at our hotel, introduce ourselves and go over our week's schedule. We usually have a cena, or light meal with a sampling of traditional dishes.
Oaxacan Mercado
Day 2 Our first full day starts with an introduction to the region's ingredients, and then, in small groups, everyone is off to a local mercado or market to shop for some of these foods on their own. A group market list might consist of canela (the flaky sticks of true cinnamon), several of the local herbs such as hoja santo or epazote. Your list will include various dried and fresh chiles, as well as such exotic tropical fruits as guanabana, pitaya, or zapote negro, and several types of papayas and plantains or whatever is in season in this locale.
Then after comida, you will explore one of the nearby historical or archeological sites. That evening will be your first class with perhaps Rick Bayless or Ricardo Muñoz introducing you to the typical foods of the region.
Days 3-6 As we progress through the remainder of the days, there will be hands-on cooking experiences, demonstrations with talented local cooks, visits to places of culinary interests, and free time for shopping and personal exploring. You will eat in homes, at typical Mexican fondas in the colorful markets, and you will be introduced to Mexico's incredible street food. We end with a final group party that is enjoyed by everyone.
Bon Appétit Food Editor, Kristine Kidd uses a comal.
We hope that you can join us on one of our culinary experiences to the various regions of Mexico.
Please email cul_adv_inc@attglobal.net for more information.
Space is limited on all trips and reservations are accepted in order of receipt of a $400 (U.S. currency) deposit and a signed application for each participant. Total payment is due 60 days prior to the start of a specific trip. While every consideration will be made for those with medical or dietary concerns, these must be discussed in advance.
Notification of cancellation must be received in writing from the participant. At this time, the following refunds will apply: 60 days or more prior to trip starting date, 50% of deposit; 31-59 days prior to trip starting date, 65% of total trip cost (including single supplement); 30 days or less prior to trip starting date, no refund. It is strongly recommended that participants obtain medical/trip cancellation insurance. In the event Culinary Adventures, Inc. must cancel a trip, all fees will be returned. However, participant expenses incurred in preparation for the trip (e.g., non-refundable purchased airline tickets) are not the responsibility of Culinary Adventures, Inc.
all material copyright 2001 by
Marilyn
Tausend.
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