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WE ARE VERY EXCITED TO BE OFFERING OUR OAXACA 

SUPER SUCCESSFUL CULINARY TOUR  STAYING AT THE QUINTA REAL, OAXACA'S  FINEST

Jane Butel’s Cooking School announces a very special culinary tour hosted by Jane Butel.  Oaxaca, in the fall of 2023  was named by UNESCO  the most beautiful city in the world is home to many historic, artistic  and culinary delights.  This wonderful tour features three hands-on cooking classes, tours of historic sites, market tours, mezcal tour and tasting and artisan visits. The seven-day tour is outlined in the following itinerary.

Tuesday, June 10, 2025

Group transfer from the Oaxaca airport to the Quinta Real which is a historic and  beautiful, centrally located hotel and your home while here.  The hotel is listed as Oaxaca's finest and was built in the 1500's .   There are numerous fountains, beautiful well manicured interior gardens,  fountains and even a lavanderia.   You will feel as  you enter, that it is a very special space, formerly home to many different functions over the centuries.    Each  rooms is gracefully decorated in warm colors, has a shower, hair dryer, cable color TV, telephone and safety deposit box. The hotel is only a few minutes’ walk from the magnificent Santo Domingo Cathedral, now a museum, and many charming shops and art galleries

Wednesday, June 11

After breakfast, you will go to the La Olla restaurant, where we will meet Pilar, the owner of the restaurant and the Los Sabores Cooking School .  Following,  an introductory session,  we will tour  a local market and learn the typical fruits, vegetables, cheeses, chocolate, and culinary ingredients that we will select for our cooking class .  Then we will go to Pilar's home kitchen kitchen, where we will cook Oaxacan specialties followed by a bountiful lunch.                          

Thursday,  June 12

Following breakfast, we will tour Monte Alban, the one-time holy city of more than 30,000 people, which is now the most well-preserved ruin in the state.  Afterwards, visit the village of Santa Maria Atzompa, where beautiful, green glazed pottery is made and we will have lunch, enjoying their famous clayudas with cold cervesas or beverage of choice.  You will also stop in the village of Arrazola, where the inhabitants carve brightly colored wooden figures (usually animals).  On our way back to town, we will visit the famous black pottery village of San Bartolo de Cayotetepec.  Evening on your own.  

Friday, June 13

After breakfast, you will go to Susana Trilling’s cooking school. She is the author of “Seasons of My Heart” cookbook and hostess of her PBS series.  She will explain details of the smell, flavors and ingredients of Oaxacan cuisine.  At her ranch, we will have a demonstration of the famous regional cheeses with a light lunch following using the cheese. Next comes a hands-on cooking lesson, followed by a delicious dinner of the dishes  we have just prepared. Return to Oaxaca in the early evening.

Saturday, June  14

Following  breakfast, we will depart for Teotitlan de Valle, the heart of the Zapotec rug weaving area and often considered the "birthplace of corn". We will be given a tour of the village,  the market, as well as  seeing demonstrations of how to make corn tortillas their way, followed by a full participation cooking class and lunch.   We will be shown how raw wool is processed to create the famous and beautiful naturally dyed wool rugs or tapetes and other woven items.   On the way back home, we will stop by a Mezcal factory (local tequila) to sample several varietiesas well as see how it is made.  Evening on your own.

Sunday, June 15

After breakfast, the day is free to tour the local markets, museums and many cultural delights.  We will conclude with a wonderful very special chef's dinner at a famous local restaurant.
 

Monday, June 16

After our last delicious breakfast, we will depart in a group for the airport.

Tour Details

The total tour cost (excluding airfare) is $4900.00. A single room supplement is an additional $350. The price includes seven days and six night’s accommodations, area excursions including three  market visits, three cooking lessons each with a meal, lunches and dinners as listed in the itinerary, all ground transportation (including to and from the airport), taxes, tips, and gratuities. Tips to guides not included.

A deposit of $1,000 per person ($1250 for single occupancy) is due upon reservation. 

Final payment is due May 10, 2025.

If you have questions regarding the itinerary contact us at jane.butels@gmail.com or call us at 505-243-2622.
 

Cancellation penalties are as follows: 
After deposit $500
30-15 days prior to departure $750
15-7 days prior to departure $1250
Less than seven days before departure – full payment, however the payment can be applied to future tours or classes.