Map of Location

About the location: The Mexican state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate (average of 83 degrees year-round!). Tepoztlan, one of Mexico's pueblos magicos (magic villages) is located about 20 minutes south of Cuernavaca. It is a small town nestled between craggy cliffs, full of historical churches and sites and host to a bustling market; a miscellany of food, ranging from local produce to the traditional cecina — paper thin sliced salt — cured meat and wonderful cornmeal — based snacks, to clothing and arts and crafts.

During your stay, you will be located on a 30,000 square foot organic orchard complete with pool, fresh water lily ponds and terraced gardens. All rooms have a view of the Tepoztlan convent — located on the highest point of the property so you have a spectacular view of the terraced gardens and pool — very comfortable and tranquil. The baths made of talavera tile and rounded river rocks. Located even higher is the cooking school kitchen and on top of the kitchen, is the restaurant seating with a 360 view of the rest of Tepoztlan, the mountains and the valley below. The cooking facility was built specifically to have the best view in the house and to be extremely comfortable. It is considered to be ecologically friendly but still luxurious and comfortable with high quality bedding, towels, robes, etc. The restaurant, La Mesa de Ana, uses locally grown ingredients — organic when available, utilizing traditional food techniques including slow food practices. Many of the ingredients will be using is grown on-site. The idea is to have a luxurious and cultural experience without damaging the environment in which you are staying.

About the cooking lessons: Chef Ana Garcia is one of the youngest, most vivacious spokeswomen of traditional Mexican cuisine. She can trace her linage in Cuernavaca well before the Mexican Revolution. Her great grandfather was a contemporary of the famous and revered revolutionary Emiliano Zapata and he participated in founding the first constitution for the State of Morelos. Her great grandmother was a well-know butcher with various stands in the large central mercado, revered for her incredible longaniza and chorizo. Chef Ana recipes and experiences are extracted from her family’s long history in central and northern Mexico. Her abilities as a chef are indelibly linked to her close relationships with her mother, aunts, grandmothers and great-grandmother, as each passed down their culinary wisdom to her. Chef Ana’s specialties are traditional central and northern Mexican cuisine, and experimental nouvelle Mexican cuisine using traditional ingredients in new and exciting ways. She had a stint in public relations before succumbing to her passion to cook and teach Mexican cuisine as her family taught her. You will be the lucky beneficiary. Chef Ana has been featured in Bon Appetit, Newsweek, Condé Nast Traveler and numerous other publications as well as on the Food Network.

Hola Mexico

Tepoztlan, Morelos

Itinerary

2008 Price Per Person US$1750 per person based on double occupancy* US$1350 non-cooking participant* US$500 single supplement* *Price does not include 15% sales tax. Please note: this program requires a US$1000 per person deposit and a US$775 per person deposit for non-cooking participants.

2008 Tour Dates Available year-round upon request for a minimum of two. Program unavailable: September 14-21, October 30-November 6, November 9-16, December 21-28, December 28-January 4, 2009. 4-night program is available October 26-30, please inquire.

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