Culinary Tour: Oaxaca 2025

This culinary tour began with a walking tour of historic Oaxaca structured around corn, a key pillar of the region's cuisine. Travelers saw corn’s journey from kernel to masa all the way to a warm tortilla coming off the comal. We delved into modern interpretations of Oaxacan cooking at spots like Sabina Sabe and Zandunga. Alongside resident chef Rodolfo Castellanos, we spent two days exploring markets, cooking, drinking and eating in the heart of Oaxaca. Out-of-town jaunts included visits to traditional producers in the village of Etla, famous for its Oaxacan cheese, and an evening spent sipping rare artisanal mezcals. We also visited Tlacolula market, a once-a-week event where we sampled everything from hyperlocal chocolate to the seeds of the Oaxaca's namesake huaje tree. We also spent time with multiple Cocineras Tradicionales, the women keeping Oaxaca’s culinary traditions alive.