Monarch Butterfly
Photo By Ignacio Urquiza.
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Monarch Butterfly
Photo By Ignacio
Urquiza.
Chef Rick Bayless
Rick Bayless and Diana Kennedy will both be your culinary guides through the intricacies of cooking the foods of Michoacán: tasty carnitas, dairy-rich dishes such as enchiladas de natas, a type of clotted cream, and minguichi, a Purepecha word for chile con queso. There will be pork and hominy-rich pozole, all sorts of unusual tamales, including the triangular-shaped corundas wrapped in a fresh corn leaf, and the wonderful version of tortilla soup, sopa Tarascan. And, of course, we will be treated to that great street food, enchiladas placeras while we are in Patzcuaro.
The trip will start in the UNESCO World Heritage site of Morelia, and then we will be off to the lakeside village of Patzcuaro, noted for its many crafts, which will be our base for the next few days. Here Top Chef Master Rick Bayless and his Chef de Cuisine at Topolobampo, Brian Enyart, will join us and give two classes. We will also visit nearby villages and towns for food demonstrations by local cooks, see two archeological sites, and observe some of the local crafts, such as copperware, being made.
Diana Kennedy
During the last few parts of the trip, we will drive up into higher pine-covered mountains to stay in Zitácuaro at a delightful inn, the Rancho San Cayetano, which is both nearby where Diana Kennedy lives year round, and where every winter the Monarch butterflies migrate. We will spend time with both.
The trip will start in Morelia and end in Mexico City.
Cost of the trip, excluding airfare, is $4,100, with a $300 single supplement.
Minimum of 15 participants, maximum of 20.
Please email to cul_adv_inc@attglobal.net for more information.
all material copyright 2001-2008 by
Marilyn
Tausend.
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