What You’ll Love About Your Week in Oaxaca
In Oaxaca, a tortilla isn’t just a tortilla, as corn is the basis of civilization. Chiles exist in a variety of colors and shapes, and sauces like mole can have more than 30 ingredients and take three days to prepare. With a largely indigenous population, Oaxaca has held tight to its traditions in the face of modernity. The mountainous region is the most ethnically diverse state in Mexico—as well as the nation’s most biodiverse—and nowhere is this more apparent than in its cuisine, which marries indigenous ingredients and techniques with those that arrived with the Spaniards in the 1500s. Join us as we explore Oaxaca’s exquisite and complex culinary traditions alongside a seasoned chef and cultural anthropologist mother-daughter-duo, mindfully munching our way through the city’s bustling markets, the personal homes of local cooks, and fine dining establishments alike. We’ll trace the rich history behind each culinary tradition we encounter, learning how to incorporate it into our own cooking as we go. Between bites of crispy tlayudas and suckling pig tacos, we’ll explore the city and its surrounding villages—chatting with local artisans, visiting baroque churches, and traversing ancient archaeological sites.
