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Overview

Hola Mexico

Please note: all participants for this tour are required to test negative for COVID upon arrival, regardless of vaccination status or proof of previous recovery.

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 (with an average temperature 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

Your hostess, chef Ana, is one of the youngest, most vivacious spokeswomen of traditional Mexican cuisine. She can trace her linage in Cuernavaca to 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, admired for her incredible longaniza and chorizo.

While working in public relations, Ana met Robb, a former corporate litigator who was doing a study abroad program in Cuernavaca. They met and the rest is history! Robb gave up his business and together they created the cooking school so that Ana could fulfill her passion and destiny to cook and teach Mexican cuisine. Chef Ana has been featured in Bon Appetit, Newsweek, Condé Nast Traveler and numerous other publications as well as on the Food Network.


Trip Details

Chef Ana’s 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 her 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.

Itinerary

Please note this Mexico cooking vacation itinerary is a sample itinerary. Depending on the season and the particular week, the cooking class menus and activities are subject to change. 

Day One

  • Arrival transfer from Mexico City airport to our home away from home, about 90 minutes away.
  • Welcome cocktail and time to settle in.
  • Enjoy a 4-course welcome dinner prepared by chef Ana, along with a discussion of the week’s activities.

Day Two

  • Big breakfast with fruit, biscuits, jam, and a traditional Mexican main dish, which will change each morning.
  • Visit the local Tepoztlan market to select ingredients for taco party today.
  • Sample dishes for the day’s taco party are: hand-made tortillas, guisados (stuffings) such as potatoes and poblanos, squash flowers, adobo with chicken, and more.
  • Most days your cooking class will end with a large, late lunch.

Day Three

  • Breakfast, then off to the market and to meet the local butcher and cheese vendor.
  • Some free time this morning, or an optional yoga class (paid locally).
  • Today’s class might feature traditional green mole Tepozteco-style tamales and chayotes.
  • After your late lunch, walk into town, or relax by the pool.

Day Four

  • Breakfast.
  • Today you will enjoy a demonstration on how to make traditional Mexican pottery from a producer in Tlayacapan whose family has been producing pottery for generations. You will also join Chef Ana in a walking and eating tour of the weekly farmer’s market. Learn about local products until you feel like a native!
  • Dinner this evening is on your own. Chef Ana can make suggestions among the restaurants in town.

Day Five

  • Breakfast.
  • Some free time in the morning (optional yoga class also possible).
  • Today’s class might feature the ancho chile, chiles rellenos, a tomato lentil soup, white rice, chayotes, Mexican pastry, and more.

Day Six

  • Breakfast.
  • Today you will explore other Mexican recipes, perhaps a pozole, a hearty soup that is a staple of Mexican cuisine. You might learn also the technique for making any type of mole, such as from Veracruz, red rice, and natilla for dessert. Visit also the local mill to grind the nixtamal into masa flour.

Day Seven

  • Breakfast, and a day to explore on your own.

Day Eight

  • Transfer to the Mexico City airport after breakfast.

Please note this itinerary is a sample itinerary. Depending on the season and the particular week, the activities and the cooking class menus are subject to change. 

Day One

  • Arrival transfer from Mexico City airport to our home away from home, about 90 minutes away.
  • Welcome cocktail and time to settle in.
  • Enjoy a 4-course welcome dinner prepared by chef Ana, along with a discussion of the week’s activities.

Day Two

  • Big breakfast with fruit, biscuits, jam, and a traditional Mexican main dish, which will change each morning.
  • Visit the local Tepoztlan market to select ingredients for taco party today.
  • Sample dishes for the day’s taco party are: hand-made tortillas, guisados (stuffings) such as potatoes and poblanos, squash flowers, adobo with chicken, and more.
  • Most days your cooking class will end with a large, late lunch.

Day Three

  • Breakfast, then off to the market and to meet the local butcher and cheese vendor.
  • Some free time this morning, or an optional yoga class (paid locally).
  • Today’s class might feature traditional green mole Tepozteco-style tamales and chayotes.
  • After your late lunch, walk into town, or relax by the pool.

Day Four

  • Breakfast.
  • Today you will enjoy a demonstration on how to make traditional Mexican pottery from a producer in Tlayacapan whose family has been producing pottery for generations. You will also join Chef Ana in a walking and eating tour of the weekly farmer’s market. Learn about local products until you feel like a native!
  • Dinner this evening is on your own. Chef Ana can make suggestions among the restaurants in town.

Day Five

  • Breakfast.
  • Some free time in the morning (optional yoga class also possible).
  • Today’s class might feature the ancho chile, chiles rellenos, a tomato lentil soup, white rice, chayotes, Mexican pastry, and more.

Day Six

  • Breakfast and departure.

Trip Details

Included in the 7-Night Trip

Accommodations

  • 7 nights accommodation in double room

Food & Beverages

  • Daily breakfast
  • 4 lunches
  • Local products tasting on Wednesday
  • 1 chef’s welcome dinner
  • Note that the days you have cooking classes the lunch is late — around 3pm — and most travelers choose not to have dinner those days. Dinner on Wednesday and Saturdays is not included, with most travelers having dinner in town.

Classes & Instructors

Chef Ana’s 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 her 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.

Excursions

  • Tepoztlan market visits
  • Walking tour in Tlayacapan with pottery visit and market visit
  • Visit to masa mill

Transfer Details

  • Transfers to/from Mexico city airport (about 1 1/2 hours away). Please plan to schedule a flight that arrives between 12 noon and 4 pm, and a flight that departs after 12 noon. 

Miscellaneous

  • Tax

Included in the 5-Night Trip

Accommodations

  • 5 nights accommodation in double room

Food & Beverages

  • Daily breakfast
  • 3 lunches
  • Local products tasting on Wednesday
  • 1 chef’s dinner on arrival day
  • Note that the days you have cooking classes the lunch is late — around 3pm — and most travelers choose not to have dinner those days. Dinner on Wednesday is not included, with most travelers having dinner in town.

Classes & Instructors

Chef Ana’s 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 her 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.

Excursions

  • Tepoztlan market visits
  • Walking tour in Tlayacapan with pottery visit and market visit
  • Visit to masa mill

Transfer Details

  • Transfers to/from Mexico city airport (about 1 1/2 hours away). Please plan to schedule a flight that arrives between 12 noon and 4 pm, and a flight that departs after 12 noon. 

Miscellaneous

  • Tax

Accommodation Information

During your Mexico cooking school vacation you will be located on a 30,000 square foot organic orchard complete with plunge pool, fresh water lily ponds and terraced gardens. The rooms are very lovely and comfortable with 4-star amenities: whitewashed walls, snowy white spreads and pillow covers, tile floors, showers with Talavera tiles and rainshower faucets, hairdryers and bathrobes. Located above the accommodations is the cooking school kitchen and on top of the kitchen is the restaurant, with a 360-degree 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.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 you will be using are grown on-site. The goal is to have a luxurious and cultural Mexican cooking vacation without damaging the environment in which you are staying.

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Pricing & Tour Dates



Pricing:
(except Whole Hog, and Day of the Dead Weeks)

7-night Program

US$2205 per person based on double occupancy

  • Add US$465 for single occupancy (use of a double room by 1 person)

Please note that the price includes sales tax.

30% deposit due to confirm.
Final payment due 90 days prior to the trip start date.

Please inquire for special themed week itinerary details! 

Special private weeks are also available during COVID-19, please inquire for details and pricing!

Whole Hog Weeks Pricing:

April 3-10, October 9-16, 2022

7-night Program

US$2555 per person based on double occupancy

  • Add US$580 for single occupancy (use of a double room by 1 person)

Please note that the price includes sales tax.

30% deposit due to confirm.
Final payment due 90 days prior to the trip start date.

Please inquire for special themed week itinerary details!

Special private weeks are also available during COVID-19, please inquire for details and pricing!

Day of the Dead Weeks Pricing:

October 30-November 6 & November 6-13, 2022

7-night Program

US$2435 per person based on double occupancy

  • Add US$465 for single occupancy (use of a double room by 1 person)

Please note that the price includes sales tax.

30% deposit due to confirm.
Final payment due 90 days prior to the trip start date.

Please inquire for special themed week itinerary details!

Special private weeks are also available during COVID-19, please inquire for details and pricing!


Tour Dates

Our Hola Mexico culinary vacations are offered the following weeks, please inquire for availability. The cooking vacations usually start on Sunday.
Please inquire for special themed week itinerary details, or for details and pricing for private weeks!

2022
May 22-29
May 29-June 5
June 5-12
June 12-19 – Eternal Spring
June 19-26 – Eternal Spring
June 26 – July 3 – Eternal Spring
July 3-10 – Eternal Spring
July 31-August 7 – Mushrooms & Foraging
August 7-14 – Mushrooms & Foraging
August 14-21 – Mushrooms & Foraging
August 21-28 – Mushrooms & Foraging
August 28-September 4 – Mushrooms & Foraging
September 4-11 – Mushrooms & Foraging
September 11-18 – Mexican Independence
September 18-25 – Wildflower & Harvest
September 25-October 2 – Wildflower & Harvest
October 2-9 – Wildflower & Harvest
October 9-16 – Whole Hog
October 16-23 – Wildflower & Harvest
October 30-November 6 – Day of the Dead “The Arrival”
November 6-13 – Day of the Dead “The Departure”
November 20-27 – Thanksgiving Week
December 21-28 – Christmas Week

2023
January 8-15 – Whole Hog
March 19-26 – Whole Hog
October 8-15 – Whole Hog


Pricing:

5-night Program

US$1855 per person based on double occupancy

  • Add US$465 for single occupancy (use of a double room by 1 person)

Please note that the price includes sales tax.

30% deposit due to confirm.
Final payment due 90 days prior to the trip start date.

Please inquire for special themed week itinerary details!

Special private weeks are also available during COVID-19, please inquire for details and pricing!


Tour Dates

Our Hola Mexico culinary vacations are offered the following weeks, please inquire for availability. The cooking vacations usually start on Sunday.
Please inquire for special themed week itinerary details, or for details and pricing for private weeks!

2022
May 22-27
May 29-June 3
June 5-10
June 12-17 – Eternal Spring
June 19-24 – Eternal Spring
June 26 – July 1 – Eternal Spring
July 3-8 – Eternal Spring
July 31-August 5 – Mushrooms & Foraging
August 7-12 – Mushrooms & Foraging
August 14-19 – Mushrooms & Foraging
August 21-26 – Mushrooms & Foraging
September 4-9 – Mushrooms & Foraging
September 11-16 – Mexican Independence
September 25-30 – Wildflower & Harvest
October 2-7 – Wildflower & Harvest
October 16-21 – Wildflower & Harvest
October 23-28 – Wildflower & Harvest
November 20-25 – Thanksgiving Week
December 21-26 – Christmas Week

Reviews

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