* All breakfasts, 4 lunches and 4 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 4 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.
*/Eat real Mexican food among the locals at Casa del Toño:/*
Try the giant quesadillas, or the Pozole, a traditional soup. It is made from
hominy, with meat (typically pork or chicken), and can be seasoned and
garnished with shredded cabbage, chile peppers, onion, garlic, radishes,
avocado, salsa or limes.
*/Limosneros, a top-notch restaurant in Mexico City’s historic centre:/*
Like the space, the menu tweaks classics in an impressive and creative
manner. Chefs Marcos Fulcheri and Carlo Meléndez favour seasonal ingredients
and have a knack for transforming rare insects into approachable plates. They
offer a wide range of great mezcals and tequilas as well as some lesser known
agaves (like Pox and Sotol).
Chapulín is a restaurant that aims to fuse Mexico’s traditions and
contemporary influences into a single experience. That idea isn’t found just
on the menu—where diners will find dishes like scallops with jicama and
green melon—but also in the music and the restaurant’s decor. And yes,
diners can put in an order for chapulínes, the grasshopper for which the
restaurant is named!
*/El Mural de los Poblanos:/*
The decor of El Mural de los Poblanos features murals by Antonio Alvarez
Moran, a Poblano artist who’s been giving solo exhibitions since 1975 —
they fit well with the original recipes, artisanal cooking techniques, and
regional ingredients coming out of the kitchen of this 17th-century mansion.
Chef Alejandro Ruiz was born in a small town where the spirit of traditional
recipes dwells in the kitchens and hands of the local cooks. He formed a wide
culinary experience through working at various restaurants at Oaxaca,
Germany, Spain and Vienna, as well as from tours he did through Napa valley,
in California and through the wine regions of Mexico.
Alejandro has travelled the world discovering ingredients and recipes,
learning techniques and knowing the different flavours of the land, but the
most important thing about this renowned Mexican chef is his love and respect
for the cuisine of Oaxaca, where his culinary magic enchants anyone and
provokes a long-lasting desire of returning to his land to taste those
flavours again and again.
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/
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)
Taste Blue corn tortillas with cheese, typical in this region.
*/Cocina de Frida Ocotlan./*
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/*
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/*
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
and learning about hospitality. He then decided to offer cooking classes on
traditional Oaxacan food which required him to increase his knowledge of
Oaxacan gastronomy. He has learned all about the flavours, ingredients and
techniques that are authentically Oaxacan; his valuable resources were the
city’s many markets as well as local 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 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, thus “bald”. 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 can refer to a few different types of traditional
candies. One kind 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 red stripe.