3-Nights A Culinary Odyssey in Oaxaca - Tailormade Journeys — CALL

1 Arrive Oaxaca, Mexico

Oaxaca embodies Mexico at its most quintessential and classic. Between the Pacific Ocean and the rugged horizons of the sierra, the grand seats of Aztec power stand beside baroque, Spanish-era churches. Flor de Piña folk dancers twirl their skirts as indigenous merchants lay out hand-woven wares, whilst stalls serve up fresh fruit and piping-hot tlayudas laden with local quesillo cheese. Take a leisurely afternoon walking tour of Oaxaca City’s cobblestone streets and striking colonial architecture. Start in the bustling Zócalo, its beating heart, and continue onto the central market — a window into the region’s traditions and craftsmanship. Then, join a local chef to see how cacao beans are ground using a traditional metate technique passed down through generations. Continue this ancient ritual by preparing traditional hot chocolate with water — just as Oaxaca’s Zapotec ancestors would have enjoyed it.

Begin with a visit to El Tule, home of the legendary Tule Tree. This sacred tree dates back over 2,000 years and is steeped in Zapotec mythology. Continue to Mitla, an ancient Zapotec site celebrated for its intricate stone mosaics and sacred history. Then, travel into the Sierra Madre to Hierve el Agua, where petrified waterfalls, mineral springs and panoramic views await. Walk along cliffs, explore rock formations or dip in mineral pools. Conclude with a warm, home-cooked Zapotec lunch featuring handmade tortillas, mole and seasonal produce, gaining insight into the region’s culinary traditions and community life.

Visit the mezcal-making villages of San Dionisio Ocotepec, San Baltazar Chichicapam and Santa Catarina Minas. Here, the local artisans of small family-run mezcalerías transform agave into a craft spirit using traditional techniques, copper and clay stills and knowledge passed down through generations. Try the spirit and feast on a locally prepared lunch of regional cuisine. Later this evening, cap off your journey at Tika'aya. Just south of Oaxaca’s Merced Market, chef Toño García brings indigenous ingredients and local flavors to the table with refined recipes and elevated style that reflect the Mixteca region of Oaxaca. A seven-course tasting menu might include avocado and nopal croquettes or plantain wrapped in hoja santa leaves and served in aguachile.