A Day of Oaxacan Plant Food Traditions with a Renowned Chef

Over ons

Please have in mind this activity requires a minimum of 10 people in order to take place. If this number is not reached 72 hours before the date of the event, it will be cancelled.

Oaxaca is a land of rich traditions and amazing diversity. On this full-day event you will have the privilege of learning about this region’s plant food traditions with Chef Alejandro Ruíz. A native Oaxaqueño, Chef Alejandro has gained international acclaim for his restaurants (Casa Oaxaca: El Restaurante in Oaxaca City; Guzina Oaxaca in Mexico City) as well as for the passion with which he shares his beloved Oaxaca’s culinary traditions far and wide. 

For this day, we focus on a lesser-known aspect of Oaxaca's gastronomy – the endemic herbs, fruits and vegetables – guided by a chef who is fluent in their uses. In the market near his childhood home, we'll seek out the most interesting ingredients of this region. Then, in an outdoor kitchen with sweeping views of rural Oaxaca, you'll learn how to cook with them using traditional methods over wood and clay. You'll prepare tortillas and corn-based snacks on the comal using freshly-made masa, and grind salsas in the molcajete. While using the traditional implements of the Oaxacan kitchen will be the order of the day, you'll learn how to adapt these recipes using the ingredients and tools you have at home.

Throughout the day you'll be introduced to interesting plant-based flavors and the history and cultural relevance of sustainably-grown and foraged foods. Your efforts will culminate in a delicious, healthful multi-course menu shared with new friends.

Along with Chef Alejandro, you'll have the expertise (and vegetarian perspective) of Suzanne Barbezat, long time resident of Oaxaca  and Oaxaca expert for TripSavvy and Afar.com who brings extensive knowledge of the history and culture of the region.

Menu

This plant-based menu may include the option of adding cheese and/or insects as a garnish to a dish for those that wish to. This experiential feast will largely be determined by the market discoveries and the interplay between chef and guests.

• Various tastings in the market of fresh produce and prepared snacks
• Local naturally fermented beverage tastings
• Water and Agua Fresca (fresh fruit waters) offered throughout the day
• Various corn-based antojitos, such as tetelas, with plant-based toppings and fillings
• Salad of local greens, herbs, and flowers with a local fruit vinaigrette
• A traditional soup such as Sopa de Guias
• A special mole, specially prepared with season vegetables
• Fruit dessert and fresh fruit tastings
• Mezcal 
• Hot chocolate sweetened with local honey

Schema

• This is a SINGLE DAY EVENT offered only on January 10
• 10:00 am: Pick up at the central meeting point in Oaxaca City
• 11:00 am: Arrive at the market in a village outside of Oaxaca City and meet up with our Chef for shopping and tastings
• 1:00 pm: Short tour of the village with a guide, Suzanne Barbezat
• 1:30 pm: Travel by van to Portozuelo - the farm and gastronomy center of Casa Oaxaca
• 2:00 pm: Short tour of the farm, time to relax a bit in hammocks and enjoy the view
• 2:30 pm: Begin food prep
• 4:30 pm: Meal and relaxation
• 6:15 pm: Return to Oaxaca City by van