Taking a trip with an accomplished chef is among the most fulfilling ways to bring context to cuisine. Robison owns the boutique hotel Casa Colonial in Oaxaca, and the first tour was just for friends of theirs. Smith and Robison are now offering tours two or three times a year. Dubbed “Bill and Jane’s Amazing Oaxacan Food Tour,” the ten-day adventures involve trips to meet mezcal makers, weavers, and “the woman who makes candles for the church,” Smith says. Smith also leads a cooking class one day, but the real joy comes from seeing the region through his eyes.

Source: International New York Times June 19, 2024 02:41 UTC