Oaxaca, Mexico

In Oaxaca, smoky salsas, earthy beans and mushrooms, wild and pungent native greens and freshly made tortillas will be the common threads weaving together our itinerary of cooking, eating and learning. Our resident chef for the week will be Rodolfo Castellanos. He’ll take you to a local market to buy the freshest local ingredients and teach you two cooking classes, one at his acclaimed restaurant Origen and one at a ranch outside of town. In both, you will learn his contemporary approach to Oaxacan cuisine that Milk Street fell in love with when we cooked with Rodolfo and his mom in Oaxaca. Three more cooking classes with Cocineras Tradicionales, a network of women preserving Oaxaca’s diverse culinary traditions, will complement your time with Rodolfo, balancing the preservation of the very old with the innovations of the new. We also travel to the country to visit farms, regional markets and artisans.

Trip Highlights: Take hands-on cooking classes with resident chef Rodolfo Castellanos. Travel to Tlacolula to visit a bustling local market. Make cheese with Don Juan and his family in the village of Etla. Sample artisanal mezcals with an agave spirits expert; Learn the art of traditional chocolate preparation; Cook with four traditional cooks in their home kitchens and remote restaurants. Cook tortillas on the farm where the corn is grown. Eat at restaurants experimenting with new approaches to regional ingredients.

Who you’ll travel with: Maria Itaka and Rodolfo Castellanos

A sample of what you’ll eat and make: Enchiladas with your choice of seven different moles; barbacoa fresh from the pit; corn tortillas hot off the comal; salsas, meats, and fruit charred over open flames; light vegetable soups and creamy chickpea stews; tamarind and mango popsicles spiked withe mezcal; hibiscus and cucumber agua frescas; chocolate ground with cinnamon, chile and allspice.

Per person cost: $4,500 (Single room supplement: $750)
Nonrefundable deposit due at booking: $500