After breakfast at the guest house, head out into a small town on the outskirts of Oaxaca to discover the heart of Mexican cuisine. In San Agustín Yatareni, about 15-20 minutes from Oaxaca City, and enjoy an educational morning, centered on a local family’s traditional farming, including the milpa system of corn, beans, and squash grown together.
Guests explore the fields and learn about the milpa, then cook with Doña Juana, making handmade tortillas and other corn-based dishes. Guests will learn about the process of nixtamalization, and ancient Mesoamerican process where dried corn kernels are cooked and steeped in an alkaline solution, increasing the bioavailability of the corn. Learn about the metate, an ancient tool still used today to grind corn.
After your hands-on cooking class, enjoy your creations for lunch. Return back to Oaxaca city for an evening at leisure, with a new appreciation for the traditional Oaxacan connection between land and kitchen.