'Cocinar Mexicano' in Tepoztlán Offers 'Day of the Dead' Cooking Week Oct. 28 to Nov. 3

09-26-2007

MEXICO CITY – Cocinar Mexicano, a gourmet cooking school based in the legendary village of Tepoztlán, 35 miles from Mexico City, has announced several additions to ”Altars & Offerings,” a six-day culinary immersion that culminates with Mexico’s legendary Day of the Dead.

             This year’s workshop runs from Oct. 28 to Nov. 3, including five days in the lush mountain village of Tepoztlán, an hour outside Mexico City, and a closing afternoon and evening in the nation’s capital.

            Officially observed on Nov. 1 and 2, the Day of the Dead is both homage to the presence of the dead among the living and a colorful tribute to Mexico’s dual Spanish-Indian heritage.  Participants in Cocinar’s Day of the Dead experience this festival in an exclusive array of hands-on sessions that showcase the talents of both local village women and the country’s most sophisticated chefs.

 

            Participants will fly into Mexico City, and travel by private van to Tepoztlán. Accommodation for the first five nights is at Hacienda Clemente Jacques, a stunning hillside retreat with pool and tennis court on the outskirts of the village.

            This year’s workshop includes a museum trip to the artistic jewels of nearby Cuernavaca, a day trip to the ancient citadel of Xochicalco and the 16th century hacienda San Gabriel de las Palmas, an exquisitely restored sugar plantation where participants will dine and swim in tropical splendor. Also new this year are optional yoga classes and massage.

            “As we cook our way toward the holiday, we begin to create our altar, adding layers every day,” said director Magda Bogin.

 

            Following a welcome cocktail and dinner, the cooking course begins Monday morning with a market tour and a class at Cocinar’s exquisite indoor-outdoor kitchen.

 

            After a generous respite Monday afternoon (time to rest, swim or schedule a massage), art historian in residence Janet Dawson will offer a talk on food and Mexican art that segues into a gourmet dinner at Hacienda Clemente Jacques.

 

Bogin outlined the rest of the week:

v      Following the Tuesday morning class, featuring one of Cocinar’s original contemporary menus, the group leaves for Cuernavaca, with Dawson as guide extraordinaire to the collections of the Cortés Palace and Muros (20th century and contemporary Mexican art) and dinner at one of that city’s top tier restaurants.

 

v      On Wednesday, the class prepares the traditional ofrenda for the dead - a generous spread of moles and salsas, tamales, whole roast chicken, and other delicacies of the Mexican table.

 

v      On Thursday, they take a day in the country, returning to Tepoztlán in time to greet processions of villagers with beautifully carved lanterns and enjoy a traditional Day of the Dead supper prepared by Cocinar’s staff.

 

v      After breakfast Friday morning, the group departs for Mexico City, stopping at the cemetery of Ocotepec, where mariachis, flowers and cotton candy are the order of the day, and at Frida Kahlo’ house on the outskirts of the city, before checking in at the JW Marriott in posh Polanco.

 

v      A spectacular all-black dinner with Chef Martha Ortiz at her restaurant Aguila y Sol caps this memorable week. After breakfast Saturday morning, our vans return the group to the Mexico City airport for their trip home.

 

            The all-inclusive price for the workshop is $2,895 per person, based on double occupancy, not including airfare and gratuities. The price includes transportation to and from the Mexico City airport, all local ground transportation, market tour, three hands-on cooking classes, course materials, five buffet breakfasts, all main meals, four evening receptions with first drinks, gala closing dinner at Aguila y Sol, excursions to local archeological sites, and lecture/demos by members of Cocinar’s advisory board, made up of culinary historians, anthropologists and several of Mexico City’s hottest chefs.    

 

               The workshop is limited to 16 participants so prompt registration is encouraged. For details, visit www.cocinarmexicano.com or contact at the school via MailScanner has detected a possible fraud attempt from "us.f539.mail.yahoo.com" claiming to be info@cocinarmexicano.com or by phone at (212) 662-9434.

 

<
[Back to Press Releases Main]