|Tuesday, February 27th|
The day begins as always with a fabulous breakfast and a trip to the market to select ingredients and to meet the local butcher and cheese vendor. Guest return to LVB to cook up a storm. An example of dishes on this day may be fillings or "guisados" for classic Morelos quesadillas such as squash blossoms, huitlacoche, fresh pork rinds in a green tomatillos salsa, potatoes and chile poblano strips. Learn how to use white, blue, or red masa produced from ancient corn varieties grown locally. Guests enjoy lunch of dishes prepared with drink service in the open air kitchen or the elevated terrace. After late lunch, guests will have an opportunity to take a walk into the downtown, relax around the pool with a good book or take a peaceful nap! You are on vacation, it is up to you!
Wednesday, February 28th
Breakfast starts the day before our tour day to the ruins of Xochicalco and the silver city of Taxco. Guide and former history professor, Arturo Marquez leads the tour to the 4th most visited ruin and the best museum that accompanies a ruin in all of Mexico. From there we will travel to Taxco where you can explore this city made famous since the 1800s when silver built the city. Today silver artisans and narrow streets prevail in this picturesque city.
When you return in the evening after a great day of touring, guests will enjoy a 4 course gourmet meal prepared by Chef Ana in the open air kitchen.
Thursday, March 1st
After a hearty breakfast, guests will dedicate the day to the production and use of masa with a trip to the Masa Mill to produce our own masa from corn grown locally. The original "to go" packet in pre-columbian times was the Tamale in corn or banana leaf husks. This easy to carry and nutritious meal could be put in a bag or satchel and carried for sustenance on long journeys to neighboring villages. Learn how to make this Mexican classic as families have done for generations with squash and corn, shrimp, pork tamales in red sauce as well as delicious dessert tamales such as pineapple and pecan, or strawberry.
Mmmmmm! Delicious! You will never look at the tamale in the same way again!
Tonight guests will have the pleasure of tasting a variety of pulques, mezcales, and tequilas from across Mexico along with the local version of tequila called "Refino." Join a lively discussion of their origins, production, and distinctions of the different liquors in the open air kitchen.
Friday, March 2nd
We start with a fabulous breakfast as usual and begin our preparations to enjoy the grandeur of the poblano chile. Options include use of the dried as well as the fresh chile stuffed with picadillo, cheese and corn with white sauce, or the famous Chiles en Nogada -- the national dish of Mexico representing the colors of the Mexican flag. Guests will learn the proper technique for blistering and preparing fresh poblanos as well as the dried version. Depending on the option chosen, side dishes may include claypot beans, classic white rice, and the sinfully delicious Tres Leches Cake.
Saturday, March 3rd
After your delicious breakfast, you have a day to enjoy on your own. Take a hike, enjoy the weekend artisan market, go out for lunch or just relax. Today is a day to do whatever your heart desires . . .
In the evening enjoy your farewell dinner with Chef Ana as she prepares a 4 course chef's table dinner. Feel free to come up to the kitchen as Chef Ana prepares the gourmet meal and enjoy a glass of wine as you reminisce about the week you had at La Villa Bonita.
Sunday, March 4th
After breakfast, we will organize our return to the Mexico City airport and count the days until we see each other again for a new culinary adventure.
Your special and memorable week in Topoztlan will include:
Airport pickup and return to MEX (Mexico City Benito Juarez International Airport)
3 Gourmet Chef's table dinners prepared by Chef Ana made from primarily ingredients in our garden or from local providers, served in our elevated dining area with 360 degree view of the mountains and valley below.
4 Hands-On cooking classes of traditional, time-honored family recipes with Chef Ana in the open air kitchen. Lunch of dishes prepared in the elevated terrace with wine and beer service. Dishes include time-honored classics such as Chiles en Nogada, Mole Colorado, a variety of fabulous tamales made with local corn, and other local seasonal main dishes, side dishes, soups, drinks and desserts, Tequila, Pulque, and Mezcal tasting.
7 nights' accommodation in Chef Ana Garcia's specially designed culinary hotel in the foothills of the Tepozteco mountains in Tepoztlan, the original "Pueblo Magico" in Mexico.
Participate in the process to make tortilla and other masa-based dishes from ancient corn varieties grown in Tepoztlan. Learn the technique to make what have been describes as "Mexico's best corn tortillas."
Excursions to meet local providers such as the butcher, strawberry provider, tortilla mill, baker, and cheese provider. Trips to the local market to select ingredients for the cooking session.
Trip to pottery town of Tlayacapan to see how traditional lead-free pottery is made with local artisans.
- Trip with guide to the "silver city" of Taxco and the pyramid city of Xochicalco.
Hike (very athletic) up to the Tepozteco pyramid to view the town from the top of the mountains.
- Famous big breakfast every morning with a new main dish every day.
- PDF Manual with Chef Ana's family recipes and background information about the ingredients and Tepoztlan
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