Mexico food adventure holiday

“A delicious 11 day small group tour exploring Mexico's food heritage through market visits, cookery lessons and a trip to a Mezcal distillery.”


Local produce markets and Mezcal distillery tastings | Mexico City | Mundo Chocolate museum | Frida Kahlo’s house | Coyoacan | Cruise on the Xochimilco Canals | Colonia Roma district | Cholula | Apple cider factory | Puebla de los Angeles street food tour | Oaxaca | Ocotlan de Morelos | Tianguis Market | Hierve el Agua

Description of Mexico food adventure holiday

No trip to Mexico is complete with tasting some of the local food, but this Mexico food adventure holiday puts the country’s culinary heritage at the heart of the journey. Travelling between Mexico City and Oaxaca in a small group of no more than 15 people, you’ll visit local markets, take a street food tour, learn how to cook regional dishes in hands-on cookery classes and taste Mezcal at a distillery. In between all the tastings and meals in authentic local restaurants and cafes, you’ll also explore some local landmarks and natural wonders, from Frida Kahlo’s house which is now a museum, to a calcified ‘waterfall’ in Hierve el Agua where you can bathe in mineral rich pools.

There is so much more to Mexican food than tacos and burritos, and this 11 day adventure helps you discover the abundance of dishes and ingredients used here. Along the way, you’ll gain an understanding of the complexities of traditional Mexican cuisine: its farming methods and the ancient skills, practices and customs that feed into and shape the various regional dishes. Food varies from place to place, town to town in Mexico, which means eating your way around Mexico is one of the best ways to understand its culture.

Travel Team

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12 Mar 2020
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14 May 2020
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11 Jun 2020
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09 Jul 2020
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10 Sep 2020
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Holiday type

Small group holiday

Small group travel is not large group travel scaled down. It is modelled on independent travel – but with the advantage of a group leader to take care of the itinerary, accommodation and tickets, and dealing with the language. It’s easy to tick off the big sights independently – but finding those one-off experiences, local festivals, travelling markets and secret viewpoints is almost impossible for someone without the insider knowledge gained from years in the field. If you’re heading off on a gap year your, perhaps – but for those with a two-week holiday, a small group tour will save valuable planning time.

The leaders are not guides – they’re not there to shepherd you around. Instead, they’ll let you know which local restaurant serves great value food – without running the risk of travellers’ tummy. They’ll allow you to avoid hour-long queues at train stations and attractions.

We like to think of small group travel as the Goldilocks option. It is independent travel without the fuss, worry and bunk beds – and organised travel without the coaches. And it’s cheaper than a tailor made tour. It’s sits somewhere in the middle – and we think it’s just about right.

What are the main benefits?
Big experiences
Have big, life-enriching experiences that would be impossible to organise without lots of time and insider knowledge.

Make the most of your holiday time by letting someone else do the hard work and boring logistics!

Peace of mind
Small group tours take care of the security aspects – and provide a safety net should anything unexpected happen.
Who is it ideal for?
Travellers who are short of time
If you don’t have three months to spend exploring, small groups trips let you cover more ground in less time. Your days are not spent queuing for tickets or finding hotels – so you can squeeze more into your holiday.

Solo travellers who’d like company
Likeminded travel companions plus peace of mind for those travelling alone. Single supplements are usually available – providing privacy if you want it.

Less confident travellers
Stray from the tourist trail without worrying about getting lost, and meet local people without dealing with the language barrier.
“I won’t get any privacy!”
Couples and friends have private rooms, and you can choose to eat alone or not. Single supplements give solo travellers their own room.

“There won’t be any free time”
Free mornings or afternoons let you explore on your own, or just relax.

“The accommodation will be basic”
Trips are as high or low end as you like. Though off the beaten track destinations won’t have luxury hotels, this is all part of the adventure.

“I won’t like the other travellers!”
Tour operators try to create groups with a similar demographic – age, families, activity levels... Chances are, you’ll even make new friends.

“Will we be following an umbrella?”
Valerie Parkinson
Meet a group Leader
Name: Valerie Parkinson

Story: The first British woman to climb Manaslu, Valerie climbed Everest for her 50th birthday. She’s spent fourteen Christmas Days trekking to Everest Base Camp, and is involved insetting up Responsible Tourism initiatives in the Himalayas.
Roshan Fernando
Meet a local guide
Name: Roshan Fernando

Story: Roshan has led over 130 trips – he adores showing travellers around Sri Lanka. He won the company Leader Award in 2010, but his career highlight was working on their Tsunami Project – which earned him a responsible tourism award.

Responsible tourism

Mexico food adventure holiday

Carbon reduction

Your holiday will help support local people and conservation. We must also reduce CO2. Learn about the CO2 emissions of this holiday and how to reduce them.


Accommodation and meals:
On this trip, we will stay in a variety of colonial and modern properties that employs local staff and purchase local produce whenever possible. This not only provides the locals with a source of income but also a way to sustain their heritage.
As this trip is predominately focused on food, there are plenty of opportunities for clients to try local delicacies in both locally owned restaurants and street food vendors. Throughout the trip, we will eat like a true local, tasting molotes, pelonas and semitas, some of the most traditional poblano delicacies. When we stop by La Gran Fama Dulceria, we have a chance to taste hand-made confections and camotes which are Puebla’s signature candy made from sweet potato.

Clients also have two opportunities to cook. One in Colonia Roma where we meet our mexican chefs at the medellin market to explore and buy ingredients which are in season and create a menu for our cooking class. Beto Estúa and Jorge Fitz are local chefs that give clients a good insight on creating an authentic Mexican meal. The other cooking class will take place in Oaxaca where we learn to make dishes that can be easily recreated at home with ingredients bought from a nearby market. Clients will learn how to cook tortillas, 3 types of salsas, an appetizer, soup, mole, dessert and a drink.

Local craft and culture:
On this trip, we have a boat ride along the Xochimilco Canals where clients get to enjoy a relaxing ride and lunch along the scenic waterways and little floating kitchens selling local food where clients can purchase from to try local specialties. Our visit to local markets in Coyocan and Cholula are also opportunities for clients to try local delicacies.

In Coyoacan, Puebla and Oaxaca, clients may have the chance to support local craft especially from local families. Of course, our local guides will advise clients on what to buy and what to avoid as items made from turtle shells, crocodile or snake skin should never be purchased.
We also get to explore several museums specifically the Mundo Chocolate museum for a chocolate Metate class and tasting in the beautiful 100 year old home. As well as the Frida Kahlo Museum that showcases the collection of the two great artists and also the life of affluent Mexican bohemians in the first half of 20th Century.

Our local operator actively works with local communities and non-profit organizations with missions based in conservation & sustainable development to make good on the promise of ecotourism as a catalyst for sustainable development. They are an active member of the Global Sustainable Tourism Council and sit on the Board of Advisors of Oceanic Society. They are also working with a local non-profit association, REDES (Restauración Ecológica y Desarrollo A.C), dedicated to improve and restore the relationship between society and nature by promoting and executing programs and projects of conservation and ecological restoration. Through this collaboration, not only do they support conservation efforts but they also educate consumers and partners on critically endangered species in Mexico.

A Fair Deal:
We work closely with our local operator and ensure that all of our guides are local and that in exchange for their expertise that they are paid and treated fairly. The leaders will give a briefing on Responsible Tourism issues to help clients understand how they can help reduce their impact and maximise the benefits to the local community from our visit.

Group Size:
This is a small group tour, meaning that we have a low impact on the environments and communities we visit and are able to ensure that we do not disrupt or lead to the displacement of local people. The small number also allows us to stay in unique, family-run hotels that cannot benefit from coach tours and other mass tourism due to their limited sizes.

UK Office:
It all starts at home where we work towards reducing our carbon footprint in our offices through energy conservation measures, recycling policies and the promotion of cycling and walking as a means for our staff to commute. Our head office has become a plastic-free zone with the use of plastic bottles being banned in our head office and we distributed reusable water bottles and tote bags to every staff member. We also support a large number of community and environmental projects in different parts of the world and try to give something back to the places we visit.

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