Oaxaca can boast having one of the finest and most elaborate cuisines in all of Mexico. This is the land of seven moles, of incredible chocolate, of tamales stuffed with all sorts of ingredients and of mezcal, an alcholic drink derived from the blue agave cactus. Here, the cooking techniques are ancient and steeped in tradition. Ritual is as important as excellent raw ingredients.

Venture to Oaxaca and learn the secrets of what Food and Wine magazine called "Mexico's best cuisine." Hands-on cooking lessons will be taught by Susana Trilling, whose recipes are featured in a PBS special that followed her popular cookbook, Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico. You'll also visit local markets, mezcal factories, chocolate makers, and archeological ruins.

Day One

Arrival in Oaxaca. Transfer on your own to your charming, centrally located bed and breakfast. Tonight enjoy a welcome dinner featuring local specialties.

Day Two

Morning visit to a chocolate molino and the Mercado de Abastos, Oaxaca's largest market. There, you'll pick out ingredients for the day's cooking class.

Hands-on cooking class at Rancho Aurora featuring traditional Oaxacan cuisine. Some of the dishes you may prepare include: Salsa de Chile Bravo, Sopa de Ajo con Flor de Calabaza, Medallones de Lomode Puerco, Budin de Elote.

Day Three

Pickup at the B&B to go to Natividas Reyes for a demonstration in making chocolate on a metate and a cheese making class. Later on, back to the ranch for a hands-on cooking class.

Day Four

Morning sightseeing or market visit. Afternoon back at the ranch for another hands-on cooking class followed by dinner.

Day Five

Today you'll take a guided tour of the archaeological ruins of Mitla, , then go to Santa Maria Tule to see the largest tree in the world. You'll try barbacoa in Tlacolula, taste mezcal at a nearby factory and see a rug weaving demonstration in Teotitlan del Valle.

Early dinner at a restaurant in Oaxaca.

Day Six

This morning you'll go to the Mercado de Democracia to try empanadas and buy ingredients for the day's class. Visit the Etnobotanical gardens, then go to the village of Atzompa to see the pottery made there.

Afternoon cooking class followed by a farewell dinner.

Day Seven

Morning checkout and transfer on your own to Oaxaca airport.