Mezcal and Rural Cuisine

There are those who like the seasoning of smoke and dust with a tablespoon of raw. There are those who can taste real, without the polish or shine, just the roots and heart. You will be at home on this journey into back country mezcal distilleries and rural kitchens.

Highlights

Visit three rural distilleries. Clay pot, copper pot and one with a twist of the modern
Learn from a master about the varieties and moods of agave plants
Wood fire cooking and lots of tasting
Finger-singeing tortilla flipping, smoke in your eye!
Home cooked, market cooked, street-side cooked meals. (yes we have the best interests of your stomachs in mind)



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

TRIP DETAILS

Dates:


September 14 - 16, 2018
October 5 - 7
October 26 - 28
November 23 - 25
December 14 - 16
January 18 - 20, 2019
February 8 - 10
March 1 - 3
March 22 - 24

Rate:

US$875 per person

Meeting & End Point:

We willl pick you up and drop you off at any Hotel or B&B located within downtown Oaxaca.

Included:

* 3 days tour focus on mezcal and cuisine * 2 night lodging outside the city based on double occupancy * 7 Meals (listed on itinerary Breakfast/Lunch/Dinner) * Superb bilingual guide * Transport in private van * Entry fees and artisan fees * Hands-on activities

Not Included:

* Gratuities for your guide & drivers * Travel Insurance * Personal Expenses * Lodging before and after the trip * Alcoholic beverages

Group size:

Minimum 2 travelers. This tour is capped at 11 guests.

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Tour

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.

Day 1

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)

Day 2

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)

Day 3

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

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