Oaxaca: Mezcal Journey

Day 1

Bienvenidos a Mexico! We’ll meet up with the group and get oriented with one of Latin America’s great colonial wonders: Oaxaca City. We’ll walk through the cobblestone streets and snack through its central markets, a feast of the senses where tasajo (dried meats) hang, open fires grill delicious tlayudas (toasted tortillas topped, pizza-style, with Oaxacan string cheese and thin-grilled meats), and vendors scurry past offering chapulines (roasted grasshoppers) and pastry-like pan de yema stacked in woven baskets. Yummy (even those grasshoppers, we promise).

In the evening, we’ll toast the start of our adventure with local mezcal—of course—then have terrace seats overlooking Oaxaca’s flood-lit cathedral domes for an inspired, open-air dinner together.

Day 2

Oaxaca’s sense of art is vibrant, ageless—and everywhere. Today we go to its source, artist home-studios in nearby mountain villages. First we’ll drive into the Mixtec Mountains and meet local ceramicists Manuel Reyes and Marisela Gómez. They’ll invite us into their home studio and show how they use local clay and natural fibers to craft their signature figurines. Then the artist couple will sit with us for a home-cooked meal of red mole and mezcal. Next we visit Casa de Arte San Agustin. This cavernous former textile factory was converted into an art space and donated to the rural community by the great Oaxacan artists and philanthropist Francisco Toledo.

Afterwards we return to the city, where the evening is ours to explore Oaxaca’s irresistible food and nightlife: world-class restaurants open for dinner and taco stands set up along the lit-up zocalo, just a few blocks from our hotel.

Day 3

Today we get the true Oaxacan farm-to-table experience. Our morning is at Rancho 314 (Tres Catorce to the locals), an urban farm on the edge of the city that supplies the top local restaurants with produce. We’ll break into small groups and take turns making mole, tamales, Oaxacan cheese, and get a hands-on look into the local flavor profiles. We’ll be led in the art of tamale making before we lunch together al fresco. Savor the feast and enjoy all the local delicacies we had a hand in preparing. 

Back in the city, we’ll cap off our hard work with a flight of mezcal at a local favorite spot. Cuish Mezcaleria is tucked away in Oaxaca Center, an open, airy space with tinges of modernity while honoring mezcal traditions. Sample their different kinds, bottled from a collection of Oaxacan mezcaleros, kick back and soak in the vibes. We’ll have free time for the rest of the evening to enjoy more of the flavors and the vibrant culture in the city.

Day 4

Who’s ready for pyramids and mezcal? First, we begin this epic day with a morning to build a hefty thirst. The hilltop ruin of Monte Albán dates from 500 BC, a vast complex of pyramids, a palace, shrines—easily one of Mesoamerica’s grandest sites. We explore its monumental scale and the intricate carvings of bas relief sculptures, with one of Mexico’s great colonial cities sprawling below us.

Next, on the way to the village of Santa Catarina Minas, we’ll stop for lunch in San Martin. Feast on succulent barbecued meat the traditional way—cooked in the ground and generously in our honor as guests. Full from lunch, we take a quick drive by rows of agave plants in the mountain valleys, to meet up with a fourth-generation mezcalero in Santa Catarina Minas. Agave is everywhere here, and there’s no better place to see it than at this incredible palenque (mezcal production site). We’ll learn how these passed-down, timeless techniques turn agave hearts into the smoky cousin-spirit of tequila—and a famed Oaxacan export. After a tasting, or two, of the artisanal mezcal on hand, we’ll return to Oaxaca, where the night is yours to track down an unforgettable meal, craft beer bars or more mezcal. Por qué no?

Day 5

Today we pack for our country retreat in the mountains, where villages devoted to arts and crafts lurk in valley shadows. We’ll stop at the Zapotec village of Teotitlan del Valle, a weaving village with about 5,000 people (and 2,000 looms). We’ll meet weavers of a local collective, who’ll demonstrate their intricate craft using natural fibers for dyes (and even a grounded insect for the bright reds), just as they have for the past fourteen generations. Then we’ll drop by a home to learn to make some local recipes and have lunch with a Zapotec family (try to say xtiuzu’u instead of gracias).

In the afternoon, we head to our home for the next two nights. Our own 300-year-old hacienda feels like a private retreat in the mountains. Kick back by the pool or indulge in the on-site spa before the night’s main event. A big meal with live music and more drinks await, as Ray is preparing an unforgettable banquet meal with ingredients sourced from local organic farms and producers.

Day 6

Today is ours to enjoy. The hacienda can arrange hiking, bike riding or horseback riding across the neighboring mountain vistas, book a message or take part in a guided sweat lodge temazcal experience. These lodges have been used for purification for millennia, so we think they’ll do the trick for the morning.

We meet up in the afternoon for an up-close-and-personal meeting with a local shaman, who’ll share the secrets of a cleansing ritual that’s been in practice here for thousands of years, using smoked copal to bid farewell to negative energies. We’ll leave feeling electric and magical, and toast the results at our huge final dinner as the stars twinkle in the clear Oaxaca night sky.

Day 7

All great things come to an end, alas. We’ll have a big farewell breakfast at the hacienda: hot chocolate (not too sweet, not too rich), hand-patted just-made tortillas, huevos rancheros blanketed in a richly flavorful mole. Then we’ll bid farewell to Oaxaca, and pack our things—hopefully including some of our favorite mezcal from our journey—for a short drive back to Oaxaca City for wherever your journey next takes you. Buen viaje!