Follow the ingredient to the person
Oaxaca's food is inseparable from markets, maize, chiles, cacao, agave and the knowledge held in homes and villages. A tasting makes more sense when you know who grew, ground, fermented or cooked it.
Let food open the wider region
The Central Valleys allow food to connect with archaeological landscapes, village craft, historic Oaxaca and mezcal production. The result can be a journey through a culture, not a sequence of restaurant reservations.