The Real Mexican Cuisine

Arrive in Mexico City. Mexican refreshments await at the hotel: guacamole, chips, Mexican cheese, local beer and seasonal fruit.

Visit the Anthropology Museum for an introduction to pre-Hispanic gastronomy and agriculture.

Ride through Xochimilco on a trajinera with traditional lunch on board, then stop at the Coyoacán market for traditional Mexican candies.

Visit Teotihuacán, with seasonal worm tasting during the rainy season and pulque tasting from maguey leaves.

Continue to Puebla for the night.

In Puebla, learn to prepare mole with its blend of Indigenous and Spanish ingredients, or chile en nogada from July to September.

Visit the main square, Cathedral and Rosario Chapel, then continue to Veracruz for a traditional dinner and possible Danzón night in the Zócalo.

Visit Tlacotalpan and taste local sweets such as oranges stuffed with coconut or fresh bread with coffee.

Stop in Calpulalpam de Méndez for lunch in the local market and continue toward Oaxaca with roadside tastings, grasshoppers with guacamole and mezcal.

Visit Monte Albán, enjoy lunch in an open-air traditional restaurant and taste black mole and tlayudas.

Continue to San Martín Tilcajete to see artisans making alebrijes, then return to Oaxaca City and Santo Domingo Church.

Visit the colorful Tlacolula Sunday market and Teotitlán del Valle.

Lunch in Santa María del Tule with caldo de piedra, or stone soup, prepared by the Velasco family tradition.

Transfer to the airport for a connecting flight to Mexico City and onward flight home.