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Join us for chapulines season! We venture out in the into the agave and corn fields surrounding Rancho Los Nahuales and search for grasshoppers. We hand select them and bring them back to the ranch to learn how to process them and cook them with a cocinera tradicional, and finally feast on Oaxaca´s favorite snack! The rumor is that if you eat chapulines in Oaxaca you’ll keep coming back.
Cost per person: $500 USD/9,400MXN (Open Outing 4-8 people)
Includes:
Personalized guide and translation (Spanish/English). Pick up and drop off from your hotel or vacation rental (Centro, Jalatlaco, Xochimilico, Reforma, San Felipe)
Comfortable transportation round trip from Oaxaca City (2 hours each way)
Breakfast at the Ocotlán market of regional dishes
Tour of the Ocotlán weekly Friday market. Some historians estimate that this weekly market has been happening in this town for the last 5,000-7,000 years. Today the weekly market continues to be an important economic and cultural hub of the Ocotlan valley. Many vendors come from the surrounding areas only on Fridays to sell organic vegetables, native chilies, aguamiel, smoked fish from the coast, and handmade crafts such as embroidered blouses, clay chilimoleras, and rope made of agave fibers. Sample of local delicacies such as boiled camotes with local honey and jamoncillo, a coconut and brown sugar dessert
Visit to a traditional mezcal palenque, learning about the process and history of the mezcal of the region directly from the producing families who have been distilling their mezcal in copper for 4 generations
Learn about and see the biodiversity of different types of agaves used to make mezcal
Tasting of traditional mezcal made on site
A chance to purchase mezcal directly from the producers (price not included), our help packing it for travel
Farm to table unch of local delicacies prepared by a cocinera tradicional
Dinner and optional bonfire at Racnho los Nahuales
Early morning rise to learn to collect chapulines
Farm to table breakfast at Rancho los Nahuales
Learn to prepare chapulines salt with a cocinera traditional, take home some of the chapulines we prepare
Cooking class at a mezcal ranch which grows agaves as well heirloom varieties of corn, squash, and beans. Our teacher will show us how to make regional dishes with ingredients grown on site such as següeza, amarillo, and hand made tortillas
Enjoying the lunch we cook accompanied by a selction of traditional mezcal mad on site
Head by to Oaxaca city after lunch
Drinking water and light snacks
Donation to future community youth center