What you'll do
We will start the day at 8:00 am where you will be welcomed with a delicious corn atole and local bread to catch energy. Later we will leave for the field, where you will know the maguey plant (pulque agave) and you will be able to witness and taste the extraction of the "aguamiel" (nectar that sprouts from the center of the maguey when scraping it) that later becomes Pulque (drink made with fermented aguamiel) , which you can also try. Then we will go to the "milpa", where you can see the agroecological production of corn and participate in activities according to the season (planting, harvesting, corn shelling, etc) After the walk, you will surely have an appetite, so we will visit a traditional kitchen of almost 100 years where a meal based on the cornfield, and poetry or songs in Nahuatl are shared with the traditional cookers. For a cool ending, you can also practice your manual skills by learning to make figures with dried corn husks. Finally, there is also the option to visit the pulp maker Maguey distillation workshop and taste it with the explanation of the master mezcalero
- Passionate cooks
Learn traditional recipes and hear personal stories from local hosts.
- Intimate settings
Share a meal in unique spaces, from private farms to secret rooftops.
- Vetted by Airbnb
Every experience is reviewed for authentic culinary traditions.
I have studied environmental sciences, so I'am passionate about the food-environment relationship, and a lover of ecogastronomy. I participate in the international Slow Food movement since 2013, and have had the opportunity to know several countries through its gastronomy, and also to know my state and my country through its gastronomic heritage. For some years ago, I am dedicated to promoting activities that link the pleasures of the table with the commitment to protect the community of producers, their culture, their environment, and the knowledge of traditional cuisine, union of elements that makes each dish be a conscious pleasure, from its preparation to consumption
In partnership with Slow Food
This experience is crafted in accordance with the principles of Slow Food, ensuring that it is delicious, socially responsible and ecologically sustainable.
Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions and counteract the rise of fast food culture. Since its founding, it has grown into a global movement working to ensure that everyone has access to good, clean and fair food. Your contribution, in addition to supporting the host, will help Slow Food to implement projects worldwide to empower local communities, promote artisan farmers and producers, and support school gardens and education projects.
This is a social impact experience where 100% of what you pay for this experience goes to Slow Food.
Corn atole, local sweet bread, mead and pulque tasting, food with cornfield ingredients depending on the season: corn,…
Where you'll be
We will meet in the rural house of a member of the community who will receive us for a traditional morning snack. Later we will embark on the way to the countryside along a beautiful path with wonderful views (20 min moderate walk) to get to know the maguey and taste the delicious mead and pulque. Then we will return to the rural house with a history of more than 100 years, to visit the smoke kitchen and taste a meal based on maíz and tortilla.
Things to keep in mind
If requested, the host can accommodate the dietary needs listed. You must let the host know before the experience if you’d like an accommodation.
Any experience can be canceled and fully refunded within 24 hours of purchase, or at least 7 days before the experience starts.
Always communicate through Airbnb. To protect your payment, never transfer money or communicate outside of the Airbnb website or app.
Up to 10 guests ages 18 and up can attend. It’s up to each guest to understand the ingredients being used and communicate any allergies or dietary restrictions to the host. Guests should also consider that consuming raw or undercooked meats, poultry,…
Slow Food- From Corn to Tortilla