Oaxaca with Gregory Gourdet

Day 1

Bienvenidos a Mexico! We’ll meet up with the group and get oriented with one of Latin America’s great colonial wonders: Oaxaca City. We’ll walk through the cobblestone streets and snack through its central markets, a feast of the senses where tasajo (dried meats) hang, open fires grill delicious tlayudas (toasted tortillas topped, pizza-style, with Oaxacan string cheese and thin-grilled meats), and vendors scurry past offering chapulines (roasted grasshoppers) and pastry-like pan de yema stacked in woven baskets. Yummy (even those grasshoppers, we promise).

In the evening, we’ll toast the start of our adventure with local mezcal—of course—then have terrace seats overlooking Oaxaca’s flood-lit cathedral domes for an inspired, open-air dinner together.

Day 2

Oaxaca’s sense of art is vibrant, ageless—and everywhere. Today we go to its source, artist home-studios in nearby mountain villages. First we’ll drive into the Mixtec Mountains and meet local ceramicists Manuel Reyes and Marisela Gómez. They’ll invite us into their home studio and show how they use local clay and natural fibers to craft their signature figurines. Then the artist couple will sit with us for a home-cooked meal of red mole and mezcal. Next we visit Casa de Arte San Agustin. This cavernous former textile factory was converted into an art space and donated to the rural community by the great Oaxacan artists and philanthropist Francisco Toledo.

Afterwards we return to the city, where the evening is ours to explore Oaxaca’s irresistible food and nightlife: world-class restaurants open for dinner and taco stands set up along the lit-up zocalo, just a few blocks from our hotel.

Day 3

Today we get the true Oaxacan farm-to-table experience. Our morning is at Rancho 314 (‘Tres Catorce’ to the locals), an urban farm on the edge of the city that supplies the top local restaurants with produce. We’ll break into small groups and take turns making mole, tamales, Oaxacan cheese, and get a hands-on look into the local flavor profiles. We’ll be led in the art of tamale making, and get insights from Gregory on the overlap between Indian, Haitian and Mexican flavors and preparations. For lunch, we savor the al fresco feast and enjoy all the local delicacies we had a hand in preparing. Back in the city, we’ll have free time for the rest of the afternoon and evening to enjoy more of the flavors and the vibrant culture.

Day 4

We begin this epic day at the hilltop ruin of Monte Albán, a vast complex of pyramids, a palace, shrines dating from 500 BC—and easily one of Mesoamerica’s grandest sites. We explore its monumental scale and the intricate carvings of bas relief sculptures, with one of Mexico’s great colonial cities sprawling below us.

Next, we’ll stop for a traditionally cooked lunch in San Martin, feasting on succulent barbecued goat the traditional way—roasted in the ground overnight—and prepared just for us as honored guests. Then we stop in the village of Coyotepec, a Zapotec community with a pottery tradition that goes back more than 2,000 years. We’ll meet the master artisans who use barro negro (black clay) to produce stunning high-sheen pieces decorated with intricate openwork flowers and geometric forms. We end our art-filled day back in Oaxaca, with dinner on our own.

Day 5

Today we head back into the mountains, where villages devoted to arts and crafts lurk in valley shadows. We’ll stop at the Zapotec village of Teotitlan del Valle, a weaving village with about 5,000 people (and 2,000 looms). We’ll meet a local Zapotec weaving family, who’ll demonstrate their intricate craft using natural fibers for dyes (and even a grounded insect for the bright reds), just as they have for the past 14 generations. A home-cooked Zapotec lunch awaits us, with a chance for us to learn and to prepare local recipes.

In the afternoon, we travel by row after row of agave plants in the mountain valleys, to meet up with a traditional mezcalero. Agave is everywhere here. We’ll learn how these passed-down, timeless techniques turn agave hearts into mezcal, the smoky cousin-spirit of tequila and one of Oaxaca’s famed exports. After a tasting, or two, of the artisanal mezcal on hand, we’ll return to Oaxaca where the night is yours to track down an unforgettable meal, craft beer bars or – porque no? – more mezcal.

Day 6

Today is ours to revitalize the spirits. We’ll meet with a local shaman, who’ll share the secrets of a cleansing ritual that’s been in practice here for thousands of years, using smoked copal to bid farewell to negative energies. We’ll leave feeling electric and magical, and toast the results at our farewell dinner–an unforgettable meal preparged by Gregory, with ingredients sourced from local organic farms and producers–at Rancho Portozuelo, an organic ranch owned by Chef Alejandro Ruiz of Casa Oaxaca. Our dinner is private, our access is deep, and the food and live music unforgettable, capturing the traditions, heritage and true flavors of Oaxaca.

Day 7

All great things come to an end, alas. We’ll have a big farewell breakfast at the hacienda: hot chocolate (not too sweet, not too rich), hand-patted just-made tortillas, huevos rancheros blanketed in a richly flavorful mole. Then we’ll bid farewell to Gregory and to Oaxaca, and pack our things for a short drive back to Oaxaca City for wherever your journey next takes you. Buen viaje!