Hola Mexico

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.

Hola Mexico Itinerary

Please note this itinerary is a sample itinerary. Depending on the season and particular week, 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 your first class. Sample dishes for the day are Mole Colorado with Chicken, Pork in mole verde, classic beans, rice, and vegetables, and a delicious flan. Cooking usually takes place from 11 am to 2:30 pm, with lunch to follow at 3 along with winem beer, and coffee or tea. On cooking class days, due to the late lunch usually dinner is not necessary .

Day Three

  • Breakfast, then off to the market and to meet the local butcher and cheese vendor.
  • Cooking class, which might feature “guisados,” or fillings for classic quesadillas such as squash blossoms and huitlacoche, fresh pork rinds in tomatillo salsa, poblanos and potatoes, etc. Learn about different corn varieties and how to use them.
  • Lunch to follow.
  • In the afternoon, 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. Visit the ex-Convento and museum, and 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.
  • Next a day featuring Masa. You will first visit the masa mill to produce your own mesa from locally grown corn. Then, learn about the classic “to go” food in Mexico – the tamale! Learn how to make tamales with squash and corn, pork, and shrimp, as well as dessert tamales.
  • Tonight enjoy also a tasting of mezcales, tequilas, and pulques from around Mexico.

Day Six

  • Breakfast.
  • Today you will explore the poblano chile, both dried as well as fresh. You might make stuffed fresh chile, or the famed Chiles in Nogada – the national dish of Mexico. Your menu might also include claypot beans rice, and a Tres Leches cake.

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.

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 your first class. Sample dishes for the day are Mole Colorado with Chicken, Pork in mole verde, classic beans, rice, and vegetables, and a delicious flan. Cooking usually takes place from 11 am to 2:30 pm, with lunch to follow at 3 along with winem beer, and coffee or tea. On cooking class days, due to the late lunch usually dinner is not necessary .

Day Three

  • Breakfast, then off to the market and to meet the local butcher and cheese vendor.
  • Cooking class, which might feature “guisados,” or fillings for classic quesadillas such as squash blossoms and huitlacoche, fresh pork rinds in tomatillo salsa, poblanos and potatoes, etc. Learn about different corn varieties and how to use them.
  • Lunch to follow.
  • In the afternoon, 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. Visit the ex-Convento and museum, and 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.
  • Next a day featuring Masa. You will first visit the masa mill to produce your own mesa from locally grown corn. Then, learn about the classic “to go” food in Mexico – the tamale! Learn how to make tamales with squash and corn, pork, and shrimp, as well as dessert tamales.
  • Tonight enjoy also a tasting of mezcales, tequilas, and pulques from around Mexico.

Day Six

  • Breakfast. Transfer to the Mexico City airport.