* All breakfasts, 4 lunches and 3 dinners included
* All accommodation (see below)
* All transport and listed activities
* Tour leader throughout
* Flights from London (if booking incl. flights)
All breakfasts, 4 lunches and 3 dinners included
Breakfast generally consist of fruits, cereals, beans and eggs.
Meals vary in price from around $15-20 USD for lunch and $15-30 USD dinner. A
beer costs on average $3-5 USD.
There is a lot more to Mexican cuisine than fajitas and tacos and we have the
opportunity to discover the wealth of dishes on offer on this itinerary.
*Markets visited on this trip:*
*/Coyoacan Market (Day 3)/*
A very colourful market and full of flavours and smells. It is also very
popular for its snacks stalls featuring t/ostadas, quesadillas/, seafood and
even stews. We will taste some local specialities like /churros, tostadas/
*/Xochimilco Market (Day 3)/*
Little floating kitchens will serve our lunch! It will be a mixture of white
cheese, guacamole, refried beans, Mexican rice, tortillas, seasonal fruit and
/Chicken Mixiote/ (a traditional pit-barbeque meat dish in central Mexico)
*/Cholula Market (Day 5)/*
Taste Blue corn tortillas with cheese, typical in this region.
*/Cocina de Frida Ocotlan (Day 7)/*
One of Frida’s specialities are the/ chili rellenos/ (stuffed chili
peppers). We will enjoy a typical Mexican breakfast at her kitchen.
*/Casa Jacaranda Cooking class (Day 4) /*
Experience the beauty of Mexican cooking and live like a local with Beto
Estúa and Jorge Fitz. As savvy local chefs they will talk about food and
teach you how to make an authentic Mexican meal. Suitable for all experience
levels, this hands-on cooking class is hosted in our gorgeous Casa Jacaranda,
making it more personal in a very intimate environment.
*/Casa Crespo Cooking class (Day 8) /*
This cooking class is perfect for those interested in the roots of culinary
culture in Oaxaca. You´ll learn how to cook tortillas, 3 types of salsas, an
appetizer, soup, mole, dessert and a drink.
Chef Oscar Carrazo was studying to be a painter but began training as a cook.
He then decided to offer cooking classes. He has learned all about the
flavours, ingredients and techniques that are authentically Oaxacan; his
valuable resources are the city’s many markets and chefs.
*Puebla street food:*
*/Cemitas:/* The cemita poblana is a sandwich so big you can hardly get it in
your mouth. The bread used to make cemitas is covered with sesame seeds.
Cemitas are usually prepared with sliced avocado, string cheese, white
cheese, onions, salsa, and a choice of different types of meat: milanesa
(breaded cutlet), beef, ham, or carnitas. An essential ingredient in cemitas
is a local herb called pápalo which give cemitas their particular flavour.
*/Pelonas:/ *The name is a slang term which means “baldies” and unlike the
bread used to make cemitas, pelonas have no sesame seeds. The bun is lightly
fried before it is cut and filled with ingredients: first bean paste is
spread on the bun, then it is filled with lettuce, shredded meat, chipotle
salsa, and a dollop of cream.
The */taco árabe/* (arab-style taco) is made with meat grilled on a vertical
spit (usually pork loin) and served in a flour tortilla called pan arabe
which bears some resemblance to pita bread. It is likely that immigrants from
Iraq began the custom of serving tacos árabes, but they have caught on and
are very popular throughout the city.
*Traditional sweets in Puebla:*
*/Dulces de Camote: /*These candies are made with pureed sweet potatoes
mixed with sugar and a variety of flavourings. They are hand-rolled and
wrapped in wax paper. Dulces de camote also date back to the colonial period
*/Tortitas de Santa Clara: /*One of Puebla’s most distinctive sweets was
created in the Convent of Santa Clara during the time of the Spanish colony.
It is said that a nun was looking for new uses for the recently created dulce
de pepita, a sweet cream made with ground pumpkin seeds, and she decided to
use it on a cookie. The cookie base is baked and afterwards the creamy
concoction is added on top, which solidifies when it cools, making a
delicious cream-coloured topping.
*/Jamoncillo:/* Jamoncillo referd to a few types of traditional candies. One
is similar to fudge and prepared with milk and sugar, and may contain
cinnamon and vanilla for flavouring and pecans as a garnish. Jamoncillo de
pepita is made with pumpkin seed paste and usually comes in a bar form with a