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.
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