Culinary Tour to Oaxaca, Mexico - 2019

Location: Oaxaca Mexico, MX




SET FOR MARCH 12-18, 2019


Jane Butel’s Cooking School announces a very special culinary tour hosted by Jane Butel. This wonderful tour features three hands-on cooking classes, tours of historic sites, market tours and artisan visits. The seven-day tour is outlined in the following itinerary.

Tuesday, March 12

Group transfer from the Oaxaca airport to the Hotel Aitana, which is a beautiful, centrally located hotel and your home while here. The hotel is a restored 17th century building arranged around an interior patio with columns and fountains – you will feel as if you have entered a Mexican oasis. From the hotel’s terrace you can enjoy a panoramic view of the city. Each of its rooms, gracefully decorated in warm colors, has a shower, hair dryer, cable color TV, telephone and safety deposit box. The hotel is only a few minutes’ walk from the magnificent Santo Domingo Convent on the charming walking street, Macedonio Alcala. It is only a few blocks to a wonderful restaurant, where tonight you will feast on a typical Oaxacan meal.

Wednesday, March 13

After breakfast, you will go to the Etla market with Susana Trilling, your hostess, teacher, and owner of Seasons of my Heart Cooking School. Lunch will be included at the market. Then you will continue on to Rancho Aurora, home of Seasons of my Heart Cooking School, where you will have a hands-on cooking class. Dinner will follow the class.

Thursday, March 14

Following breakfast, we will tour Monte Alban, the one-time holy city of more than 30,000 people, which is now the most well-preserved ruin in the state.  Afterwards, visit the village of Santa Maria Atzompa, where beautiful, green glazed pottery is made and we will have lunch, enjoying their famous clayudas with cold cervesas or beverage of choice.  You will also stop in the village of Arrazola, where the inhabitants carve brightly colored wooden figures (usually animals).  On our way back to town, we will visit the famous black pottery village of San Bartolo de Cayotetepec.  Evening on your own.  

Friday, March 15

After breakfast, you will go to Susana Trilling’s cooking school. She is the author of “Seasons of My Heart” cookbook and hostess of her PBS series.  She will explain details of the smell, flavors and ingredients of Oaxacan cuisine.  At her ranch, we will have a demonstration of the famous regional cheeses with a light lunch following using the cheese. Next comes a hands-on cooking lesson, followed by a delicious dinner of the dishes  we have just prepared. Return to Oaxaca in the early evening.

Saturday, March 16

Following  breakfast, we will depart for Teotitlan de Valle, the heart of the Zapotec rug weaving area. We will be given a tour of the village, seeing demonstrations of how raw wool is processed to create the famous and beautiful naturally dyed wool rugs or tapetes. We will see a small mill where corn is ground to make tortillas, followed by watching them make tortillas for our sampling. Lunch will follow with a cooking class. On the way back home, we will stop by a Mezcal factory (local tequila) to sample several varieties.  Evening on your own.

Sunday, March 17

After breakfast, the day is free to tour the local markets, museums and many cultural delights.  We will conclude with a wonderful farewell dinner at a local restaurant.

Monday, March 18

After our last delicious breakfast, we will depart in a group for the airport.

Tour Details

The total tour cost (excluding airfare) is $2,500. A single room supplement is an additional $300. The price includes seven days and six night’s accommodations, area excursions including a market visit, three cooking lessons each with a meal, daily breakfasts, lunches and dinners as listed in the itinerary, all ground transportation (including to and from the airport), taxes, tips, and gratuities. Tips to guides not included.

A deposit of $800 per person is due upon reservation. If you choose to pay in full with your reservation, you will receive 10% off the tour cost.

Final payment is due January 12, 20019.

If you have questions regarding the itinerary contact us at or call us at 505-243-2622.

Cancellation penalties are as follows: 
After deposit $300
30-15 days prior to departure $500
15-7 days prior to departure $1000
Less than seven days before departure – full payment 

Location Information:
Oaxaca Mexico, 68000

Map to Event Location
Contact Information:
Jane Butel
Enter Discount Coupon Code 
Event Item
Culinary Tour to Oaxaca, Mexico - Pay in Full with 10% discount. Pay in full $2500.00 less 10% discount is $2250.00
  $ 2,500.00
Culinary Tour to Oaxaca, Mexico - $2,500.00 Pay $600 upon registration, $1650.00 on January 12, 2019.
  $ 2,500.00
Culinary Tour to Oaxaca - Single supplement added. $2800.00 Pay in full with 10% discount is 2520.00.
  $ 2,800.00
Culinary Tour to Oaxaca - Single supplement $2800.00 with payments. Pay $600.00 now. $1,920.00 on January 12, 2019.
  $ 2,800.00
Register Now
Weekend | Weeklong | Teambuilding | Day Classes | Calendar

Team-Building Cooking Classes

We offer full participation classes or private demonstrations, including teambuilding, for groups.

Class Topics include:

  • Traditional New Mexican
  • Southwestern Lite
  • A Tale of Two Tortillas
  • Quick & Easy, Lite & Healthy
  • Southwestern Sampler
  • New Mexican Favorites
  • Lite & Healthy New Mexican
  • Fajita Party
  • Southwestern Grilling and Smoking
  • Finger Lickin’ Barbecue
  • Extreme Chocolate

Plus many more choices!


These classes can be scheduled in the morning, afternoon or evening.

Team Building Cooking classes have become an extremely popular way for employees and executives or members of organizations to work together on even ground. The classes are conducted in various facilities. Group demonstrations and full-participation teambuilding classes are offered for most any type of group.

In April 2000, a story by Eileen Daspin in the Wall Street Journal discussed the value of cooking classes with corporate teambuilding efforts. Some of the highlights included:

"Just as survival simulation games and outdoor adventure courses were once popular team-building techniques, the kitchen exercises are supposed to foster trust and communications."

"It's the trendy thing to do...The kitchen is a good place to improve team work because there are a lot of things that can go wrong." - Bill Reynolds, Culinary Institute of America

"Maybe the person who can't break the egg will start seeing others in a new way." - Rick Phillips, leader of the Culinary Institute of America's teambuilding courses

"People's work styles came to life"
"...the detail-person marshaled the ingredients, the time manager kept the meal on schedule and the manager was the social glue."

At Jane Butel's Cooking School, we accommodate a variety of group types, sizes, menu interests and teambuilding goals in group demonstrations and full-participation teambuilding classes.



These hands-on classes illustrate management and working styles in action. As a student in one of these participatory classes, you will work as part of a team to prepare a meal and then enjoy the fruits of your labor with a glass of wine, beer or orange-vanilla water. Classes last from 3-4 hours and are taught in various venues.

Menu Options:

Guacamole, Composed Nachos with Refried Beans, Bowl O' Red with Fixin's 'n Mixin's, Blue Corn Parfait Bread and Bizcochitos

Quesadillas, Salsa Roja, Sonoran Style Salsa Verde, Tamales, Red Chile Sauce, Chile Rellenos and Flan Caramelizado

Pears with Spiced Pecans on Baby Green Salad with Honey Mustard Dressing, Grilled Blackened Tomato Cream Soup, Chile Seared Salmon with Mango Salsa and Berry Blast Dessert

Taquitos with Trio of Dippers, Salsa Roja, Guacamole, Chicken, Beef and Shrimp Fajitas, Pico de Gallo, and Margarita Pie

OTHER MENUS are available

Full-participation teambuilding class fees are $150.00 each person for up to  10 people, (6 person minimum) $125 each for 11 or more people.

To make a class reservation, call 800-473-8226 or 505-243-2622. A 50 percent deposit is required with your reservation to secure the date. The deposit is calculated using a conservative estimate of attendance. The balance is due 60 days prior to the event.

Groups must supply their own transportation.

If a cancellation must be made, 20 percent of the 50 percent deposit is nonrefundable. If the cancellation is made within 60 days of the event, no refund will be given. However, the deposit may be used to reschedule the class. Refunds will be processed within 30 days of the cancellation notice.

Contact us to request more information about group programs or inquire about reserving a date.



Sit back and relax while you observe the preparation of traditional and innovative New Mexican dishes. You will enjoy samples of each item. Classes last an average of 3 hours and will be conducted in locations such as the convention center, hotel banquet rooms or auditoriums for large groups.

Menu Options:

TRADITIONAL NEW MEXICAN (our most popular)
Guacamole, Salsa Fresca, Quesadillas, Green Chile Chicken Enchiladas, New Mexico Style Beef Tacos and Sopaipillas

Garlic Sopa, Fish of the Day with Hot Orange Salsa, Grilled Jicama with Lime Chile Rub and Mai Tai Grilled Pineapple

Corn Tortillas, Flour Tortillas, Fish Tacos with Salsa and Carne Adobada Burritos with Red Chile Sauce

Bloody Marias, Huevos a la Sonora, Sonoran Sauce, Fruit Tostados Compuestos, Mexican Cinnamon Coffee

OTHER MENUS are available

Group demonstration class fees are $80 each for fewer than 15 people, $75 each for 15-45 people.

News And Events Title for Left

Go to Cooking School

 Weekend Classes-

November 9-11, 2018

January 25 - 27, 2019

February 15 - 17, 2019

April 26 - 28, 2019

 For more information and to sign up, click on the specific dates you are interested in.

Oaxaca Culinary Week Long Tour, planned for March, 2019

Week Long Class

July 15-19, 2019

Day classes 

December 6, 2018 - Southwestern Holiday Favorites 

January 10, 2019 - Take a Tortilla and.....

February 7, 2019 - Red Chile Fiesta

May 9, 2019 - Fun, Party Appetizer Class

Where Women Cook

Order my  cookbooks from any of the 3 sources and really help our rating!

Tex-Mex  came out February 28, 2017.Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble


Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen"was published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble

Simply Southwest book cover


Hotter Than Hell was re-published and completely re-edited and released in March, 2017.  If you would like a personally autographed cookbook, order from us NOW

If you would like a personally autographed copy  of the newly released and re-edited  Barbecue cookbook, order from us NOW! 




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Recent video recipe:

POSOLE on You TubePosole

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Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now

Click here to see a preview of the book


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