MEXICO CULINARY TRIP: co-created itinerary
​February 27 – March 8, 2027

Chef Heidi Fink is an award-winning cook instructor, food writer, and host of the culinary TV show  Cookin' on the Coast in British Columbia, Canada. For over 25 years, she has shared her passion for food, travel, and culinary discovery.

Join Chef Heidi and mexican local guide Kari on an immersive culinary journey through Mexico, where cuisine is more than food—it is history, identity, and living cultural heritage. And tacos? They’re just a delicious place to begin.

Your Journey & What's Included:
Mexico City  — two cooking classes, one workshop, archaeological Site & 2 museums, local eateries, traditional boat ride and city tours. 
Tlaxcala and Puebla — one cooking class, markets, food tasting, and city tours.
Oaxaca — two cooking classes, food markets and eateries, city tour, and forest community visit. 
The trip includes comfortable accommodation, guided activities and experiences, transportation and selected meals as indicated. 
$5.000 CAD per person (land only) based on two sharing a minimum of 10 passengers, limited to 14 people per tour.
Single Supplement: $700 CAD
Reservation: $600 non-refundable deposit
Not included: international airfare, travel insurance, personal expenses, and meals not mentioned in the itinerary.

For more information and bookings, please email: [email protected] and I'll get back to you within 24 hours.
Discover the full itinerary — scroll down to explore each day:  

Day 1

Saturday, February 27 — Arrive Mexico City

Airport transfer and hotel check-in, followed by a relaxed and authentic taco tasting experience to welcome the group to Mexico City.

Day 2

Sunday, February 28 — Mexico City

Begin the day with breakfast before a guided visit to the National Museum of Anthropology, offering insight into the origins of Mexico's ancestral culinary traditions. Continue to the historic centre and the Zócalo, where cultural landmarks alternate with food tastings in traditional local eateries. The afternoon is free to enjoy the relaxed Sunday atmosphere at your own pace. (B, L – traditional food tasting)

Day 3

Monday, March 1 — Mexico City

Travel north toward the Teotihuacán Archaeological Zone, stopping for breakfast featuring barbacoa at a traditional local eatery. Continue with a guided visit to UNESCO-listed Teotihuacán, one of ancient Mesoamerica's most important ceremonial cities. Back in Mexico City, enjoy a hands-on culinary workshop focused on Mexican chiles, traditional recipes, and tortilla-making. (B, L – culinary workshop)

Day 4

Tuesday, March 2 — Mexico City

Begin in Xochimilco with a sunrise boat ride and light breakfast on the chinampas, followed by a culinary workshop featuring corn-based snacks, nopales, and traditional salsas. Explore Coyoacán's local market and the Chocolate Museum before concluding the evening with dinner at a traditional pozolería. (B, L, D)

Day 5

Wednesday, March 3 — Cholula

After breakfast, depart for Tlaxcala for a hands-on tamale and tortilla workshop with a local community, including a visit to the community seed bank. Continue to Cholula for check-in and an evening stroll through this charming colonial town. Optional: climb the ancient pyramid for panoramic valley views. (B, L)

Day 6

Thursday, March 4 — Cholula

Explore the local food market before heading to Puebla to admire its baroque architecture. Lunch features a tasting of traditional moles at an iconic restaurant, followed by a stroll along Calle de los Dulces. Free time for photos, coffee, or shopping before returning to Cholula. (B, L)

Day 7

Friday, March 5 — Oaxaca

After breakfast, depart for Oaxaca City through central Mexico with a scenic midway stop. Upon arrival, check in and enjoy a gentle walking tour of Oaxaca's Historic Centre and local food market. Free afternoon, followed by a group dinner celebrating the rich diversity of Oaxacan gastronomy. (B, D)

Day 8

Saturday, March 6 — Oaxaca

After breakfast, take part in a hands-on culinary workshop focused on traditional mole, tortilla-making, and Oaxacan snacks, including a market visit to select fresh ingredients. Return to Oaxaca City with a free afternoon to explore at your own pace. (B, L – culinary workshop)

Day 9

Sunday, March 7 — Oaxaca

Travel into the Sierra Norte to visit a cloud forest community known for ecotourism and foraging traditions. Enjoy a gentle walk focused on wild mushrooms, followed by a culinary workshop and traditional meal. Return to Oaxaca City with a free evening to conclude the journey through Mexico's flavours. (B, L)

Day 10

Monday, March 8 — Transfer Out

After breakfast, transfer to Oaxaca International Airport for the return flight to Mexico City or onward connection. (B)