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Culinary Adventures, Inc.

Traveling in Mexico with Marilyn Tausend >> Zitácuaro, Michoacán

photography by Ignacio Urquiza Diana Kennedy.
Photo by Marilyn Tausend.

July 12-18, 2009,
Zitácuaro, Michoacán
Advanced Class, July 19-25

This is a special opportunity for those who want to cook along side of Diana Kennedy, the acclaimed expert on regional Mexican cuisine during hands-on classes in her home in Zitácuaro, Michoacán. Diana has spent more than 30 years in Mexico researching and writing about the many traditional dishes of her adopted country. Her many books are considered classics including Cuisines of Mexico, Regional Mexican Cooking, The Art of Mexican Cooking, and My Mexico,The Essential Cuisines of Mexico, From My Mexican Kitchen, and her recent and what will probably be her last book, Oaxaca. Being familiar with these books and their recipes is a pre-requisite for these classes.

The advanced class is for chefs and people in the food industry, and for serious cooks who have attended one of Diana's "boot camps." This is a more intense, specialized session.

photography by Ignacio Urquiza The gate at Diana's house.
Photo by Marilyn Tausend.

This trip, designed for both food professionals and for those experienced home cooks who are knowledgeable about Mexican cooking, will start and end in Mexico City. We will drive in a van to Zitácuaro, about a 4-hour trip, stopping on the way in the village of Metepec, well known for its earthenware cooking ware. In Zitácuaro we will stay at a delightful inn, the Rancho San Cayetano, and each day we will start with a morning walk up the rocky path to Diana’s home. On some days there may be a visit to the local market, a small bakery, or to a mill where we will see how the corn is ground for tortillas and tamales, but on each of the days we are with Diana there will be classes. The dishes to be prepared will be guided by what is available in the market, but will include: moles, pipianes, tamales, chorizo, and other meat and chicken dishes; various salads, soups, egg and cheese dishes, as well as a variety of salsas and antojitos of corn masa.

This trip is limited to 8 participants. Trip starts and ends in Mexico City.
Cost is $3,250, exclusive of airfare and a $250 single occupancy supplement.

Please email to cul_adv_inc@attglobal.net for more information.

Scheduled 2009/2010 Tours