Rick Stein’s On the Road to Mexico
It turned out that the filming was for a BBC program: Rick Stein’s Road to Mexico. Rick is a chef from the UK and a downright affable fellow. Alejandro and his family set about cooking while the crew filmed and recorded his stories. I pitched in with prep as his members of his family prepared the fire and the beautiful clay comal that much of the meal would be cooked over.
Out in the field, we harvested various greens and herbs for salad. Alejandro explained that they grow some of their own produce, like lettuces, to ensure the restaurants have consistent supply, and he sourced as much as possible from people of the community for the most seasonal and regional, foraged for in the mountainous regions around Oaxaca.
At the end of the day, as the equipment was being loaded into vans amd we were saying goodbyes, Alejandro offered: “If you ever want to do anything together, we can collaborate.” His intention was to build the farm into an enterprise that would give his family employment as well as give back to his local community.
A Collaboration is Born!
Now, 18 months and some earthquakes later, we are preparing to do just that, as the project that began with the aforementioned eBook has evolved into ‘Frutas y Verduras Plant Food Lovers’ Experiences’. On November 8, we will present A Day of Traditions with Chef Alejandro Ruiz. This market to table experience will focus entirely on the plant foods of the region.
This is a unique offering, and a special opportunity for Alejandro, himself, to take a fully plant-focused approach to his food traditions. He’s as excited as we are. Together we’ll visit the market in the village near his farm, to learn about, taste, and shop for ingredients. Then, on to the farm, where we’ll meet his family, and share in the preparations. Cook, taste, relax, repeat… all culminating in a 4-course meal plus the requisite mezcal — the agave of this region giving us this most valued plant-based drink.
Suzanne Barbezat, Oaxaca contributor to Afar.com and TripSavvy.com, author of ‘Frida Kahlo at Home’ and our Frutas y Verduras Oaxaca guide will be accompanying the group and I’ll be there too. We’re looking forward to this day of fresh-food discoveries in the countryside of Oaxaca, with Chef Alejandro, his family and the chirping chapulines.
Knowing Mexico, you could say, starts with its food. The foundation of any meal begins with what the earth offers. Ask Chef Alejandro Ruiz: ‘El Saber del Sabor’, the knowledge of flavor, begins with an appreciation for the plants and herbs.
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This is a small-group event. Please get your ticket now, to avoid disappointment. Book here