The idea of reunions at family gravesites complete with music,
food and gaiety is for us, strange to say the least but in Oaxaca City,
this mixing of cultural
and religious traditions make for a
colourful and magical occasion.
Coming to Oaxaca means entering a world of
extraordinary possibilities especially for those with a demanding palate.
We join in the Day of the Dead local festivities, the celebrations and
try our hand at tortilla and mole making before heading to the
Mexican Rivera and unwind in our dreamy beachside mansion.
October 30 - November 10, 2008
•
Day of the Dead Festivites
•
Deep Sea Fishing
•
Cooking Lessons with Iliana de la Vega
•
Hands on Cooking In Puerto
•
Exclusive Luxury Beach Parties
•
Ground Transportation Included
TRAVEL ICONS
Through the Eyes of the Soul
Poet Octavio Paz shed light on Mexico’s joyfully macabre relationship with death when he wrote, “The
Mexican is familiar with
death, jokes about it, caresses it, sleeps with it, celebrates
it; it is one of his toys and his most steadfast love.”
Each year Oaxaca graciously receives strangers eager to witness their ceremonies in what has become a uniquely Mexican celebrations where the dearly departed return to Earth to visit their loved ones. Beautifully decorated and ornate alters and cemetery vigils are prepared to help them find their way home.
After such a long journey the hungry souls are welcomed with special favorite foods, drinks and relics of their past and so begins one of the world’s most flavorful if not unusual celebrations.
Local markets burst with activity, bakers light the midnight oil to prepare loaves of the special "pan de muertos" (bread of the dead) and the shops are filled with candy skulls and calaveras (skeletons) made of wood, paper mache, clay, wax and sugar. Dressed as doctors, judges, teachers, tennis players and prostitutes, the calaveras engage in all kinds of activities from dancing and drinking, to hair styling and singing. Every conceivable profession and pastime is burlesqued.
Holy MolÉ!
Oaxacan’s believe the pleasure of food first enters through the eyes then on to the nose and throat. Cooking is considered a pleasure and the art of preparing a good table means tradition, imagination, and using great local materials from the fertile land and waters all blended (or pounded) into a sumptuous cuisine.
Oaxacans demand that meals should begin and conclude with a plethora of flavors beginning with lusty peppers to corn and meat dishes rolled into tamales, quesadillas or empanadas scented with yerba, avocado leaves, or even cloves, cinnamon, raisins, almonds, capers and olives.
No meal would be complete without desserts, sweet rice puddings, pastries or often the sensual delicacy of the Oaxacan soul called “nieves” (home made ice creams) made with vanilla, rose petal and burnt milk or even prickly pear. Bewitching chocolate concoctions and exceptional coffee.
Iliana and El Naranjo
For many of those who love Oaxacan food, Restaurant El Naranjo is like being in Heaven. Owner Chef Iliana is going to be our Master Chef for the next 2 days as she takes us through the intricate wonders of Oaxacan cooking, which is all about moles. Traced back to old tales of the Aztecs who combined different chillies, tomato, cacao, vanilla and spices, eaten with turkey, moles remain a mystery of flavors until you see this labor of love prepared.
Though her family is from Oaxaca, Iliana grew up in Mexico City. She learned the regional cuisine from her mother, her aunt and on visits with her Oaxacan relatives. She has become somewhat of a maverick by leading a modern movement of Mexican chefs whose cuisine is evolving and becoming even more interesting.
Mole is as much a part of Oaxacan culture as the architecture of the pre-Columbian hilltop city of Monte Albán. Ancient friezes show people preparing and eating mole. The secrets of the seven moles are legendary; the rich, chocolaty negro, the sweet and sour manchamantel, the spicy coloradito, the equally spicy roja, the often intensely hot amarillo; the smoky chíchil, and the fresh, herb-dominated verde. One to spice up every day of the week.
Other Flavors
Oaxaca was the birth place of Frida Kahlo’s mother and in many ways the source of her fierce Mexican pride. The costumes that feature in her self-portraits are the traditional dress of Oaxaca’s native peoples. The region has given birth to, or inspired many of the Nations great artists and heroes and no matter whether she was in Paris, New York or Coyoacán, she clothed herself elaborately in the Tehuana costumes of Indian maidens.
Frida may have fired up fashion but another spicy “dish” of great delicacy are the huge flying ants known as chicatanes which swarm the area at beginning of the rainy season, are enthusiastically scooped up by the hundreds to be cooked in a spicy sauce. Fried grasshoppers show up on menus as a favourite snack or maybe even in a burrito type dish with a cactus salsa. If you are a true adventure gourmand, you may be surprised if taste and discover they really are delicious.
More familiar will be
the bountiful fish and seafood’s cooked in garlic, tomatoes, spicy
sauces, soups, stews and countless types of tropical fruits like
papayas, oranges, bananas, cherimoyas, mangos, limes, mameys ,guava
and pineapples.
Pampering on the Emerald Coast
Puerto Escondido or Puerto as the locals call it has been a favourite hangout known for its heavenly beaches, surfing, and seafood for well informed travellers and ‘eaters’ looking for an authentic taste of Mexican life. The secret has been out for a while now and Puerto’s luxurious setting and up and coming status as the “best value of the Mexican beaches” according to Frommers, has it rising to the top of best kept secret lists on al the travel radar.
Our dreamlike oasis is remarkable to say the least. You and our Vagabond
Gourmet chefs will be guided by our own Casa private chef and driver for the entire stay shop in the local markets and choose our fish and seafood literally from the fisherman’s nets.
Our incredible beachside patio, cabana dining room and candle lit lounge will be the setting for many wonderful feasts to celebrate and create our own Mexican fiesta. This magnificient Pacific Ocean front mansion has such tranquil beauty and entertaining spaces you will ever want to leave.
More coming soon about this tropical ocean paradise.
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Poet Octavio Paz shed light on Mexico’s joyfully macabre relationship with death when he wrote, “The
Mexican is familiar with
death, jokes about it, caresses it, sleeps with it, celebrates
it; it is one of his toys and his most steadfast love.”
After such a long journey the hungry souls are welcomed with special favorite foods, drinks and relics of their past and so begins one of the world’s most flavorful if not unusual celebrations.
Oaxacan’s believe the pleasure of food first enters through the eyes then on to the nose and throat. Cooking is considered a pleasure and the art of preparing a good table means tradition, imagination, and using great local materials from the fertile land and waters all blended (or pounded) into a sumptuous cuisine.
For many of those who love Oaxacan food, Restaurant El Naranjo is like being in Heaven. Owner Chef Iliana is going to be our Master Chef for the next 2 days as she takes us through the intricate wonders of Oaxacan cooking, which is all about moles. Traced back to old tales of the Aztecs who combined different chillies, tomato, cacao, vanilla and spices, eaten with turkey, moles remain a mystery of flavors until you see this labor of love prepared. 
Puerto Escondido or Puerto as the locals call it has been a favourite hangout known for its heavenly beaches, surfing, and seafood for well informed travellers and ‘eaters’ looking for an authentic taste of Mexican life. The secret has been out for a while now and Puerto’s luxurious setting and up and coming status as the “best value of the Mexican beaches” according to Frommers, has it rising to the top of best kept secret lists on al the travel radar.
Our incredible beachside patio, cabana dining room and candle lit lounge will be the setting for many wonderful feasts to celebrate and create our own Mexican fiesta. This magnificient Pacific Ocean front mansion has such tranquil beauty and entertaining spaces you will ever want to leave.