Arrival in Mexico City and visit a popular market, where we will have the first practical class on Mexican Sauces & Chillis with study on the Mexican gastronomic culture from the pre-Hispanic period. Special class on Mezcales (fermented agave drink). In this lesson, each participant will be able to make a different salsa with fresh and dry chillis. The activity ends with tasting of tortillas and tacos using the sauces produced. Departure to the hotel located in the historic center for check-in and overnight.. This is the firs day of this Mexico Food Trip.
Visit to the National Museum of Anthropology, considered the 7th best museum in the world by the TripAdvisor Choice award. At the end of the morning, visit a market to taste tapas and chocolate with churros. Return to the hotel to rest. Departure at 16h to a village and follow the festivities of the Día de los Muertos. The activity begins with a visit to the Pantheon (cemetery) to observe the cultural manifestations of this sacred day. Then, dinner of celebration to life in a residence of the town with service of all the representative plates of this date: Posoles, Pan de muertos, sweet Tamales, Tequila, Mezcal and Water of Jamaica. Return to the hotel at the end of the festivities
Visit to the Ruins of Teotihuacán and its pyramids, an opportunity to know better the pre-Hispanic American culture. We will participate in a Holistic Ceremony connecting with the ancestors, with myths and legends of the celebrations closing with a special menu in the restaurant La Gruta, prepared with traditional offering ingredients.
Return to the hotel to relax and walk through the Zócalo at night where Mexicans meet for the popular celebrations of this date.
Departure in the morning for a guided tour at Frida Kahlo Museum. After walking through Coyoacan Square, the van leads the group to the Markets of Rome and Medellin to learn more about regional products and for lunch. Then visit a Pulqueria to taste “pulque” (fermented agave). Free night to visit one of Mexico City’s award-winning restaurants.
Departure after breakfast to Cuernavaca, located on the surrounds of Mexico City and meeting with the chef Lourdes Hernandez for a brunch and practice class of Moles and other secrets of mexican cuisine. Lourdes is one of the most celebrated Mexican cooks in Brazil, where she lived 10 years with her husband – the award winning plastic artist Felipe Ehrenberg. The chef welcomes the group in their residence and shares their knowledge in an intimate setting. Brunch will be served in the garden and symbolizes the closure of research activities on Mexican cuisine. Return to the hotel in the late afternoon to rest.