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“A
few of my favorite tour memories: Midnight at the cemetery on
Day of the Dead; Rich and complex flavors of Oaxacan moles;
Gifted artisans; and Exotic marketplaces. All these experiences
are thanks to the talented Nancy Zaslavsky and her magical culinary
tours!”
Monica
Grinnell, Owner, Eat Your Heart Out Catering and Event Services,
Portland, OR |
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Zapotec tamales class,
Oaxaca |
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| Lidia grinding corn for masa on a metate. |
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OAXACA TOUR
October 28 - November 3, 2008
You are invited to explore culturally
rich Oaxaca (pronounced wa-HA-ka) City in
the southern Mexican state of Oaxaca,
a one hour flight south of Mexico City. Inhabited by pre Hispanic
native tribes thousands of years B.C. at Mitla and
later, Monte Albán, Oaxaca remains
home to a considerable indigenous population. The city center
is filled with handsome Spanish colonial buildings, majestic
churches, museums and shops filled with the region's
world class folk art.
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more about the Oaxaca tour |
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VERACRUZ TOUR
January 22-28, 2009
The state of Veracruz is
a fusion of spiky mountain peaks, misty hills covered with
coffee growing estates, waterways lined with banana
trees, and coastal flatlands filled with pineapple plantations. Few
tourists get to see this dramatic landscape, one I hope to
share with you when the weather is at its best offering sunny
days and balmy nights.
Our small group of no more than ten participants will spend a week in the wildly wonderful Gulf port city of Veracruz, home to the most exuberant, music-filled zócalo in Mexico!
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more about the Veracruz tour |
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| Fresh fruits and juices |
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SAN MIGUEL DE ALLENDE TOUR
February 12-18, 2009
Everyone’s favorite Mexican
hill town, San Miguel de Allende is at the heart of Mexico's
Colonial Circle, a wealth
of Spanish colonial history and architecture.
The jewel is nestled in the mountains (altitude 6100 feet)
northwest of Mexico City, about a 90-minute drive east of the
Guanajuato-Leon airport.
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more about the San Miguel de Allende tour |
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| San Miguel de Allende fountain patio |
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| San
Miguel de Allende corn vendor |
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RESERVE YOUR SPOT TODAY…
Space is limited. Reservations are accepted upon receipt of
50% tour cost deposit with a signed application for each participant.
Total payment is due 60 days prior to the start of a specific
trip. |
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A Taste of Adventure
In 1995 people began clamoring
for me to take them along on my culinary journeys. I eventually
gave in, soon put together a first tour to Michoacán
and had the time of my life sharing with others what continues
to be my passion.
Each year I offer three tours, plus lead private tours. I
visit the mountainous region west and northwest of Mexico
City known as the Colonial
Circle, as it boasts a selection of beautiful
Spanish Colonial towns and cities with famous regional
dishes. One tour explores San
Miguel de Allende and Guanajuato,
another Morelia and Pátzcuaro in
Michoacán. Some years I travel to the Guadalajara-Tequila region
and/or to
Baja
California's Guadalupe wine
country. The
end of October is earmarked for Oaxaca and
magical Day
of the Dead festivities.
Groups are always small—rarely more than ten participants. Each
day is a roving fiesta as we explore
markets and learn about raw ingredients that form the backbone
of Mexico’s world-class cuisine. We’ll meet
people who grow these ingredients and others who prepare
them into authentic dishes. We’ll savor an array
of food and drink new to us, flavors that form Mexico’s
separate and distinct culinary regions. To better understand Mexican cultural traditions we visit archaeological
sites, important museums and centers
of culinary antiquity.
All tours start at our hotel about 6:00PM to allow
for late arrivals. I highly encourage participants to come in the day before
to be relaxed and ready to go. We meet for a casual orientation, a chance to
introduce ourselves and go over the schedule before heading off for our
first meal together.
In advance of all trips you will receive helpful
travel guidelines with up-to-date airline restrictions and rules, clothing hints, packing tips, and detailed suggestions on how best to get to the hotel.
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"I am NANCY ZASLAVSKY,
author of "A Cook’s Tour of Mexico: Authentic Recipes from the
Country’s Best Open-Air Markets, City Fondas and Home Kitchens" and "Meatless
Mexican Home Cooking."
I will lead you on colorful market tours and myriad culinary quests! Each
day I offer insights to specialties such as traditional breads, tortillas,
chocolate, herbs, tropical fruits and the world’s greatest variety
of chiles. I will explore salsas, glorious "moles" and discuss
the nuances of various regional drinks.
I will guide you through menus and fascinating dishes at Mexico’s
finest regional restaurants and favorite market fondas.
I am a cooking teacher and lecturer of Mexican foods, Vice President of
the Southern California Culinary Historians, and an active member of the
International Association of Culinary Professionals, and Slow Food." |
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