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Few travelers know that a tiny insect, native to Oaxaca, impacted the world economy for close to 200 years, after the Spanish first arrived in Mexico: the strong natural red dye from the cochineal or cochinilla, a bug living off the nopal cactus.
A cooking lesson with internationally acclaimed native chef Pilar Cabrera is both a gastronomic delight and an education into the unique herbs, spices and other indigenous ingredients making Oaxacan cuisine perhaps the richest in the country.
A very high cuisine developed in the Tlaxcala/Puebla area of Mexico in pre-Hispanic times. It was added to and enhanced by Spanish and French influences resulting in a kitchen as rich, subtle and complex as any in the world; well beyond what is usual
A week of cooking, eating and digesting the culture of the Alta Plano of central Mexico
How personal travel experience can lead to the highs and lows of owning a hotel in Mexico.
Mexico City is one of the largest cities in the world with a population of 22 million. It has many colorful parks as well as a wealth of cultural museums and attractions including the enchanting Ballet Folkloric which performs throughout the year,