Join Chef Ana Garcia for a week of culinary discovery in Mexico. Chef Garcia, a native of Cuernavaca,

learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starring in her first national television series in 2008.

La Villa Bonita program is a combination of hands-on instruction and informative culinary and cultural field trips in and around Tepoztlan and Cuernavaca. The week-long package runs from Sunday to the following Sunday and the 4-day package dates run from Sunday to Thursday. The culinary program is geared to give students a full working knowledge of how to prepare traditional and nouvelle Mexican dishes, salsas and condiments, and drinks from the simple to the complicated.

Field trips include excursions to the Mercado (the market) for instruction on how to select the best fresh Mexican ingredients such as fruits, vegetables, spices, and meats. Students learn alongside native residents in making their time-tested, traditional recipes, as well as explore the nuances of the Mexican Nouvelle Cuisine with Chef Ana.

Other field trips from which our guests can choose include visits to villages in the state of Morelos to experience Mexican life and tradition in the small town environment. During Mexican holidays, the program includes traditional seasonal dishes pertinent to the particular holiday. All classes are in English and/or Spanish depending on the preferences of our students. Chef Garcia also speaks French.

Day One

2:00-4:00 Airport Pickup in Mexico City and transport to La Villa Bonita (LVB).
4:00-6:00 Get accommodated and relax!
6:00-8:00 Complimentary cocktail reception and appetizers in Chef Ana’s restaurant, La Mesa de Ana (terrace above the LVB kitchen). Optional dinner in La Mesa de Ana (not included). If you are interested in having dinner at La Mesa de Ana throughout the week, reservations must be made 24 hours in advance. All ingredients are purchased the day of your reservation as well slow food techniques are utilized to insure the freshest fine dining experience. A different 4 course menu will be offered daily.

Day Two

6:45 Quick Coffee before departure
7:00-9:00 Excursion to wholesale market in Cuernavaca (Lopez Mateos) for selection of ingredients
9:30-10:30 Breakfast at LVB kitchen
10:30-2:00 Introduction to Chiles, Salsas, and How to Cure a Molcajete, Tortillas, Quesadillas with Squash Blossoms, Huitlacoche, Pork Skins (Cracklin) en Green Salsa, Potatoes and Chile Poblano Strips and Guayabas in Syrup for dessert with Chef Garcia (LVB Kitchen)
2:00-3:30 Lunch in the Garden
3:30-Time on your own, read, relax, take a walk into town.

Day Three

8:30-9:30 Breakfast in LVB Kitchen
10:00-2:00 Mole Colorado with Chicken, Pork in Pipian sauce (Mole Verde), Refried Beans, Red Rice with Vegetables, and Flan with Chef Garcia in LVB Kitchen
2:00-3:30 Lunch in the Garden
3:30-6:30 Trip to Gellman Museum (Muros) in Cuernavaca

Day Four

8:30-9:00 Breakfast at LVB Kitchen

9:30-10:30 Excursion to Tepoztlan Market for general selection of ingredients

11:00-2:30 Huanzontles, Chiles Rellenos or Chiles en Nogada (seasonal), White Rice, Seasoned Beans (de la Olla), and Natilla

2:30-3:30 Lunch in the Garden

3:30-7:00 Time on your own

7:00-8:00Tequila Tasting in La Mesa de Ana

Day Five

8:30-9:00 Breakfast at LVB Kitchen

9:00-4:00 Cuernavaca Tour, Brady Museum, Borda Gardens, Cortez Palace and lunch at Las Mañanitas (lunch not included) with Historian Arturo Marquez or RobbA glorious morning of cooking some of the cooking school’s own recipes, especially developed for this course.

Day Six

8:30-9:30 Breakfast at LVB Kitchen 10:00-2:00 Chicken tamales, squash with corn, cheese, pork tamales, dessert tamales with pineapple 2:00-3:30 Lunch in the Garden 3:30-5:30 Hike up to the Tepozteco Pyramid (athletic) 11:00-? Optional night out for Live Music and Salsa Dancing at “El Telon”

Day Seven

8:30-9:30 Breakfast at LVB Kitchen 9:30-5:00 Excursion to Taxco (Silver City) and the pyramids of Xochicalco with Historian Arturo Marquez

Day Eight

8:30-9:30 Breakfast at LVB Kitchen 9:30- Transportation to the Mexico City airport

Please note the itinerary is subject to change as opportunities present themselves.