Delve deep into the popular foods of Oaxaca. Visit a traditional village market. Taste mole, chocolate, and mezcal!
- Dates: Sep. 14-16, Oct. 5-7, Nov. 26-28, Dec. 14-16, 2018 | Jan. 18-20, Feb. 8-10, March 1-3, March 22-24, 2019
- Duration: Three days/two nights
- Capacity: 11 maximum
- Where: Oaxaca City
- Departing and ending point: Any hotel or B&B located within downtown Oaxaca
- Optional: Pay 50% deposit to reserve your spot | $437.50
About the Mezcal and Rural Cuisine Tour
Go on a journey into backcountry mezcal distilleries and rural kitchens.
Gesturing with callused hands under the brims of weathered hats, campesino distillers tell the tale of the art of making their old-time village elixir. You get to see clay pot and copper pot stills, fresh and aged agave distillate, and visit with the agave whisperer.
Find yourself surrounded by cooking smoke from the agave baking pit and from the fire under the pot in the kitchen, where we see how village mole is made. Try your hand at 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’re not likely to find on TripAdvisor, and make a delicious salsa of fire-roasted tomatoes and peppers ground in stone and some salt of the brow.
- Visit three rural distilleries: a clay pot one, a copper pot one, and one with a modern twist
- Learn from a master about the varieties and moods of agave plants
- Wood-fire cooking and lots of tasting
- Finger-singeing tortilla flipping
- Home-cooked, market-cooked, and street-side-cooked meals
- A deep dive into the glorious throng of a weekly market
- Mineral springs and ruins to explore
- Swing through the home workshop of the apron makers who supply the women of rural Oaxaca
- Two overnight stays beyond the lights of the city
Attend an intro talk about the story of mezcal, then enjoy a slow-paced visit of an old-style clay pot distillery. Deeper in the countryside, enjoy a home cooked lunch, visit a copper pot still, and taste the nuances of flavor. During our evening in the town of Mitla, we savor a dinner of local-style cuisine.
Overnight outside Oaxaca City (Meals included: lunch, dinner)
Wake up with a backcountry breakfast of handmade tortillas and fire roasted salsa. Then we head out the door to the mineral springs of Hierve el Agua. Enjoy a mid-day mezcal tasting at a traditional/modern distillery, a rural kitchen lunch, and a mole demo. Meet with local apron makers, and spend the evening at a village hotel.
Overnight outside Oaxaca City (Meals included: breakfast, lunch, dinner)
Visit a local market, where you get a look at the ingredients that make Oaxacan food what it is and a savor a delicious meal in the midst of the life and swirl of the weekly market. See and be seen in Oaxaca – that’s what it’s all about (that, and a full belly).
(Meals included: breakfast, lunch)
Itinerary Subject to change
- Three-day tour with a focus on mezcal and cuisine
- Two-night lodging outside the city based on double occupancy
- Seven meals (listed on itinerary)
- Superb bilingual guide
- Transport in private van
- Entry fees and artisan fees
- Hands-on activities
- Gratuities for your guide & drivers
- Travel insurance
- Personal expenses
- Lodging before and after the trip
- Alcoholic beverages