Zapotec Plant Food Traditions
Meet Your Guide: SUZANNE BARBEZAT
This very special experience takes you into a Zapotec home in a village outside Oaxaca City.
We’ll make our way to the village in the morning to visit their daily traditional farmer’s market. There we’ll see and learn about plant foods of the region including many staples of the pre-Hispanic diet. We’ll sample some snacks, including a traditional corn-based drink, all demonstrating how plant foods have, remained a part of the local diet despite modern influences and changes.
After exploring the market, we’ll stroll through the town to the home of a Zapotec family who has welcomed us to share a meal with them. We’ll learn about their customs and traditions and participate in the preparation of a plant food dish in the ancestral way, grinding corn on the metate and cooking over a wood fire. Afterward, we’ll sit down together to enjoy a simple vegetarian meal before heading back to Oaxaca city.
Transportation is included – Group will meet at 8:30am at a central point in Oaxaca City.
Price includes all snacks and a light vegetarian meal – expect to feel comfortably full at the end!
A Day of Traditions with Chef Alejandro Ruíz
Oaxaca is a land of rich traditions and amazing diversity. Join us for a unique experience on one very special day, where we will have the privilege of learning about this region’s plant food traditions with a chef who has gained international acclaim not only for his restaurants (Casa Oaxaca – El Restaurante in Oaxaca City and Guzina Oaxaca in Mexico City), but perhaps even more so for his passion for sharing Oaxaca’s culinary traditions far and wide.
We’ll meet up with Chef Alejandro Ruiz in the morning at a weekly market in the village near his family farm. Together with guide Suzanne Barbezat and Frutas y Verduras founder, Margaret Hefner, we will take a walk through this market, tasting some seasonal produce that is particular to this region and sampling traditional plant-based foods and beverages. We’ll also select some of the ingredients for our meal, seeking out the most regional and seasonal of those available, to try out.
While in town, we will take a walk around the village and learn a bit about some of the local traditions, especially those related to Day of the Dead.
After exploring the village and market, we will head to the farm. Under the shade of a palapa outfitted with the traditional wood-fired stove and clay comal, we will relax a bit and enjoy the views of rural Oaxaca before beginning to prepare our meal. Guided by Chef Alejandro and the women cooks of his family, we will make our own tortillas, produce a special regional salsa, and work with some of the ingredients we found at the market.
The day will wind down just before sunset, when warmed by the generosity of family and community (and mezcal), we’ll head back to the city.
This promises to be a day made of wonderful, delicious and meaningful memories.
Three guides bring a diversity of views and perspectives and a small-group experience. We hope to enhance the atmosphere with a diversity of guests for a lively exchange of ideas and food. For this event, we can accommodate a maximum number of 18.
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