Time on the veranda during a cooking vacation in Mexico
Cooking class in Mexico
Seafood dish on a cooking vacation in Mexico
Chef Ana of our Mexico cooking vacation
Church visited on a cooking vacation in Mexico
Cooking classes in Mexico
Tacos enjoyed on a culinary vacation in Mexico
Enchiladas on a cooking vacation in Mexico
Flowers on a culinary tour of Mexico
Cooking class together in Mexico
View of the landscape in Mexico
The hacienda for your cooking vacation in Mexico
Tamales prepared on your cooking vacation in Mexico
Making tamales together on a cooking vacation in Mexico
View of the hacienda on a cooking vacation in Mexico
Pool at the hacienda on your cooking vacation in Mexico
Bedroom during your cooking vacation in Mexico
Outside kitchen for your cooking vacation in Mexico
The hacienda for your cooking vacation in Mexico
Swimming pool for your cooking vacation in Mexico
View of the hacienda on your cooking vacation in Mexico
Overview

Hola Mexico

Please inquire about special private weeks during COVID-19, with the chance to experience a private Mexican culinary vacation! 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 itinerary is a sample itinerary. Depending on the season and particular week, activities are subject to change. Special private weeks are also available during COVID-19, please inquire for details and pricing!

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.
  • Next, enjoy a demonstration on how to make traditional Mexian pottery from a prodcuer in Tlayacapan whose family has been producing pottery for generations.
  • In the late morning, join Chef Ana in a walking and eating tour of the weekly famer’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 Mexican pozole, a hearty soup that is a staple of Mexican cuisine. 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.
  • In the evening enjoy your final farewell dinner.

Day Eight

  • Transfer to the Mexico City airport after breakfast.

Please note this itinerary is a sample itinerary. Depending on the season and particular week, activities are subject to change. Special private weeks are also available during COVID-19, please inquire for details and pricing!

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.
  • Next, enjoy a demonstration on how to make traditional Mexian pottery from a prodcuer in Tlayacapan whose family has been producing pottery for generations.
  • In the late morning, join Chef Ana in a walking and eating tour of the weekly famer’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
  • 2 chef’s dinners
  • 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 normally not included, with most travelers having dinner in town, but during COVID-19 these dinners will be included.

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 normally not included, with most travelers having dinner in town, but during COVID-19 this dinner will be included.

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.

{"autoplay":"true","autoplay_speed":"3000","speed":"300","arrows":"true","dots":"true","rtl":"false"}

—-

Pricing & Tour Dates

Looking for tour date information?


Pricing:
(except Coastal, 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 Week Pricing:

March 15-22 and October 11-18, 2020; January 17-24, March 21-28, October 10-17, 2021

7-night Program
US$2555 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!

Day of the Dead Weeks Pricing:

October 28-November 4 & November 4-11, 2020; October 29-November 5 & November 5-12, 2021

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

Available the following weeks. Itinerary usually starts on Sunday.
Please inquire for special themed week itinerary details, or for details and pricing for private weeks!

Please note the following dates are available for Hola Coastal Mexico in 2021: February 1-26, February 26-March 5, and March 5-12.

2020
September 6-13 Mushroom & Foraging Week
September 13-20
October 4-11
October 11-18 Whole Hog Week
October 18-25
October 28-November 4 Day of the Dead Week: The Arrival
November 4-11 Day of the Dead Week: The Departure
November 15-22
November 22-29 Thanksgiving Week
December 20-27 Christmas Week

2021
January 3-10
January 17-24 – Whole Hog Week (special pricing)
January 31-February 7 – Pueblo Magico
February 7-14
February 19-26 – Coastal Mexico Week
February 26-March 5 – Coastal Mexico Week
March 5-12 Coastal Mexico Week
March 14-21
March 21-28 – Whole Hog Week (special pricing)
March 28-April 4 Pueblo Magico
April 4-11
April 11-18
April 18-25 – Pueblo Magico
April 25-May 2
May 2-9
May 16-23
May 23-30
May 30-June 6 – Pueblo Magico
June 6-13
June 13-20
June 20-27
August 8-15 Mushroom & Foraging Week
August 15-22 Mushroom & Foraging Week
August 22-29 Mushroom & Foraging Week
August 29-September 5 Mushroom & Foraging Week
September 5-12 Mushroom & Foraging Week
September 19-26 – Mexican Independence Week
October 3-10
October 10-17 Whole Hog Week (special pricing)
October 18-25
October 29-November 5 Day of the Dead Week: The Arrival (special pricing)
November 5-12 Day of the Dead Week: The Departure (special pricing)
November 14-21
November 21-28 Thanksgiving Week
November 28-December 5
December 5-12
December 12-19
December 19-26 Christmas Week

Looking for tour date information?


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

Available the following weeks. Itinerary usually starts on Sunday.
Please inquire for special themed week itinerary details, or for details and pricing for private weeks!

Please note the following dates are available for Hola Coastal Mexico in 2020: February 21-28, February 28-March 6, and March 6-13.

2020
August 30-September 4
September 6-11
September 13-18
October 4-9
October 18-25
November 15-20
November 22-27 Thanksgiving Week
December 20-25 Christmas Week

2021
January 10-15
January 31-February 5 – Pueblo Magico
February 2-7
February 9-14
March 14-19
March 28-April 2 Pueblo Magico
April 4-9
April 11-16
April 18-23 – Pueblo Magico
April 25-30
May 2-7
May 16-21
May 23-28
May 30-June 4 – Pueblo Magico
June 6-11
June 13-18
June 20-25
August 8-13 Mushroom & Foraging Week
August 15-19 Mushroom & Foraging Week
August 22-27 Mushroom & Foraging Week
August 29-September 3 Mushroom & Foraging Week
September 5-10 Mushroom & Foraging Week
September 19-24 – Mexican Independence Week
October 3-8
October 18-23
November 14-19
November 21-26 Thanksgiving Week
November 28-December 3
December 12-17

Reviews

There are no reviews at this time.


We Can Help Plan It All

Flights, additional nights and tours, Transportation, and Much More

We might not be able to pack for you, but there are tons of things we can help with to make your vacation that much better.

Contact us for more information, or you can indicate your interest during check out and we will follow up directly!

Contact Us

 


You May Also Like...


Saved
France
Pear tart Tatin made during a cooking vacation in France.

Robert Ash Cookery School

Learn More

5 Nights Starting At $2,335

Save to Compare

Saved
Italy
Pasta with truffles during a Michelin-star cooking vacation in Italy

Don Alfonso

Learn More

4 or 6 Nights Starting At $2,200

Save to Compare