January, February, May, June, October, November, December Tepoztlán, Mexico New York-based Cocinar Mexicano offers one-week master classes in gourmet Mexican cuisine. Designed for both amateurs and accomplished cooks, our programs provide a true immersion in the intricacies and pleasures of the Mexican table.
With daily sessions taught by master chefs and village women, Cocinar Mexicano teaches not just the basics of a remarkable culinary tradition but the thinking that inspires it.
Following a day of curated dining at our affiliated restaurants in Mexico City, participants arrive in the picturesque village of Tepoztlán, an hour's drive from the capital, in time for a sunset reception at the Posada del Tepozteco, whose terraced gardens overlook the cobbled streets and open-air market for which the town is justly famous. The next morning they roll up their sleeves for five days of hands-on classes that take them through a veritable encyclopedia of Mexican cooking.
Accompanied by members of our local staff, they cook each morning in Cocinar's exquisite blue-and-white tiled outdoor kitchen, feast each afternoon on their own work, and take part each evening in additional culinary and cultural activities.
Excursions to nearby ruins and museums, art history lectures, optional side trips to Cuernavaca, Taxco and the ancient citadel of Xochicalco, and a range of recreational activities such as yoga, swimming, hiking, adobe sweat baths and massage, complete an unforgettable experience in one of Mexico's officially designated 'magical villages'.
Hands-on workshops in traditional & contemporary Mexican cuisine. Includes workshop for professionals, Day of the Dead, A Christmas Feast, La Candelaria & a food writing workshop. Custom group workshops by request.
Number of Programs/Year
6
Program Length
7 days for most; 6 or 5 for others.
Group Size or S:T Ratio
12-16
Program Focus
Mexican, Professional Workshop, Vacation
Faculty
Guest chefs include Patricia Quintana (Izote), Martha Ortiz (Aguila y Sol), Enrique Olvera (Pujol), Monica Patiiño (M/P), Ricardo Munoz (Azul y Oro) and Carmen Ramirez (El Bajio).
Costs
$2,895/7 days (non-cooking guests $2,195) includes most meals, local ground transport, planned activities. 5-day Chefs Intensive $2,495 and 6-day Day of the Dead $2895 include accommodation. Custom arrangements on request.
Global Locations
Mexico (Tepoztlan)
Months
January, February, May, June, July, August, September, October, November, December
