ICCA Culinary Immersions have become some of the most popular events of the year. We limit the members and/or potential members to 15 people and sponsors to five companies and all members pay is your airfare to Oaxaca and the ICCA Sponsors cover all other costs. Boasting an endless supply of mezcal and mole, Oaxaca is undoubtedly one of the ultimate food and drink destinations on the planet. So, it’s perhaps no surprise that in Travel + Leisure’s 2022 World’s Best Awards, it was named the best city in the world. Oaxaca the city is the capital of Oaxaca Estado (state) in southern Mexico, and has been inhabited for thousands of years by numerous pre-Columbian civilizations who created the the Zapotec ruins at Monte Albán, and the nearby Mixtec ruins at Mitla. This dynamic state in southwestern Mexico also holds vibrant culture, beautiful weather, a landscape that spans from soaring peaks to cerulean surf, and some of the country’s most iconic architecture. We are fortunate to have a relationship with, in our opinion, the best culinary tour expert in the country – Ruth Alegria. Ruth is the IACP Country Coordinator for the Slow Food Convivium Condesa and will guide us through the markets and narrate the nuances of the cuisines form the best chefs in the region. Best of all it is free for members and potential members. All you pay is your airfare to Oaxaca and the rest of the cost is paid by our generous sponsors.
Occupied by the Aztecs from the 15th century, Oaxaca was conquered by the Spaniards and officially designated a city by Hernán Cortés in 1529. Some of the city’s 16th-century art and architecture still survive, notably in the Church of Santo Domingo, which includes Indian influences. Oaxaca’s sizeable Indian population continues to imprint on the city’s traditional festivals, colorful handicraft markets, and daily life.
We will be treated to a cooking class on the history of the cuisine of the region by Chef Olga Cabrera at Tierra de Sol. Her cuisine is based on her Mixteca roots and her hometown of Huajuapan in the upper north part of Oaxaca. Her restaurant incorporates a bakery Masea that utilizes fresh corn in its preparations and her Aloteria includes a variety of this corn based drink. Another experience will be at Levadura de Olla with Chef Thalia Barrios Garcia, one of Oaxaca City’s most exciting new restaurants. Her vegetable-centric menu features healthy items that are friendly to most dietary styles and, more importantly, because her passion is deeply rooted in the cooking styles of her hometown; San Mateo Yucutindoo. The name Levadura de Olla literally means “clay pot yeast” and comes from the ferment used in San Mateo to bake bread in clay pots.
Markets are so unique in Mexico and Oaxaca features some of the finest in the country. There are two major mercados in the region we will visit, one is Mercado 20 de Noviembre famous for its Pasillo de Humo. This is a MEAT centric area of the market where you view different meats and chorizos, pick your meats, watch them grilled and enjoy. The other market is the Central de Abastos – the wholesale market for the entire region – famous for its food stalls and was featured in a “Somebody Feed Phil episode”. If you have never seen this show, it is amazing. I would suggest you watch at least this episode. A complete agenda will be out soon. You will not want to miss this event and all expenses except your airfare to Oaxaca is paid by our generous sponsors.