Gesturing with callused hands under the brims of weathered hats, campesino distillers will tell tale of the art of making their old time village elixir. Clay pot and copper pot stills, fresh and aged agave distillate, a visit with the agave whisperer, and wisps of cooking smoke all around.Cooking smoke from the agave baking pit and from the fire under the pot in the kitchen where we’ll see how village mole is made, try flipping tortillas (best of luck to you), go deep into a traditional market, meet apron makers, devour meals of simple delights in village homes and small town eateries that you won’t likely find on Tripadvisor, make a salsa of fire roasted tomatoes and peppers ground in stone and some salt of the brow.
An intro talk with a hello to the story of mezcal, then a slow paced visit at an old style, clay pot distillery. Deeper in the countryside, home cooked lunch, copper pot still, nuances of flavor. Our evening in the town of Mitla, dinner of local’s style cuisine.
Overnight outside Oaxaca City. (Meals included: Lunch, dinner)
Back country breakfast of hand made tortillas and fire roasted salsa. Out the door, the mineral springs of Hierve el agua. Mid-day tasting at a traditional-modern distillery, rural kitchen lunch and mole demo. Apron makers and village hotel.
Overnight outside Oaxaca City. (Meals included: Breakfast, Lunch, Dinner)
Full on market, a look at the ingredients that make Oaxacan food what it is and a meal in the midst of the life and swirl of weekly market. See and be seen, that’s what it’s all about. Oh, and a full belly.
(Meals included: Breakfast, Lunch)
Itinerary Subject to change