DMS Mexico Blog - April 2022 

"The Hidden Flavors of Mexico" - Lon Lane

Last February we had the pleasure of organizing the experience of a group of 32 people from the International Caterers Association Educational Foundation, who as they do from time to time, visit different regions of the world to learn about the local life of the place, its culture, its folklore, its way of life and at the same time knowing its local cuisine, its gastronomy, its main ingredients and its history.

Lon Lane will take us through his journey. 
Making Mole in Puebla
Trajineras and Chinampas in Xochimilco

The International Caterers Association Education Foundation (ICAEF) plans and produces Culinary Learning Journeys (CLS) as an educational opportunity for caterers both nationally and internationally. These educational trips serve as a culinary and cultural occasion for caterers and raises money for scholarships awarded to deserving caterers to continue their culinary education.

 

The most recent journey, “Hidden Flavors of Mexico”, was held January 19-28, 2022 organized and expertly planned by Ingrid Nagy, the CLJ chairwoman in conjunction with and produced by Eric Alvarez and the team of Destination Management Services of Mexico.

We began our journey with the vibrancy of Mexico City then traveled Southeast to Oaxaca. We explored the cultural and culinary offerings of Chapultepec, Coyoacán, Puebla, Cholula, and more. From mole to tacos to fine Mexican dining, chocolate, Mexican wine, beer and mezcal and tequila, our closely-knit group explored local food markets, bakeries, and shops, but also castles and Baroque churches embellished with gold.

 

Several of our accommodations, were convents converted into lovely hotels. The breakfasts were terrific, and the lush landscaping, flowers and fountains were a treat for the senses.

"The breakfasts were terrific, and the lush landscaping, flowers and fountains were a treat for the senses."

"We visited indigenous ruins, pyramids, and a chocolate factory. We enjoyed a behind-the-scenes tour of a Talavera pottery factory, a mezcal plantation tour, and a tasting."

We visited indigenous ruins, pyramids, and a chocolate factory. We enjoyed a behind-the-scenes tour of a Talavera pottery factory, a mezcal plantation tour, and a tasting. We explored Frida Kahlo’s Blue House and learned how to make mole.

We devoted a day to a World Heritage Site of Xochimilco, where we boarded traditional Trajineras and motored to a small Island called Chinampa for a farm-to-table lunch. All created just for our group.

Oaxacan Gastronomy

Our closing day was a recreation of the “Day of the Death” celebration, all orchestrated and designed just for us. We learned the festival’s history, built altars to honor those in our lives who have passed, and then celebrated into the night with traditional food and drink.

 

Lifelong friendships are forged during this travel time together. Our attendees came home with many culinary ideas, presentation styles, and recipes to incorporate into their daily business. The ICAEF Culinary Learning Journeys provide an atmosphere for peer-to-peer discussions relative to best business practices, sharing ideas and fellowship that lasts far beyond the closing night.

"Our closing day was a recreation of the “Day of the Death” celebration, all orchestrated and designed just for us."

DMS Mexico thanks Lon Lane for allowing us to publish his story "The Hidden Flavors on Mexico" february 10, 2022

Know more about our Gastronomy Tours in Mexico: 

Know more about our Cultural Travel, and Catholic Pilgrimages in Mexico: 

Know more about our Meetings, Incentives, Conventions and Exhibitions (MICE) services in Mexico: 

Published by DMS Mexico 2022

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