Monday (Day 1)
* 8:30 BREAKFAST: Juice, Huevos a la Mexicana, tortillas, fruit and pastries, coffee and lemongrass tea.
* 10:00 Market Tour
* 11:00 Class: Tortillas, chiles, menu for the day: you will make a tortilla
* 1:30 COMIDA
Margaritas
Sopes with tinga de chipotle and sopes de garbanzo with nopal
Salsa cruda aka Salsa Mexicana
Caldo Tlalpeño
Pollo enchilado estilo Ana
Mexican red rice
Chayote Salad
Lemonade with chía seeds (Mexican limones)
Flan de coco /coconut flan
Té de azahares (citrus blossoms tea)
Garbanzos en escabeche prepared for Friday's meal.
* 7:30 Evening out for a drink and wonderful “champiñones al ajillo” at festive Mama Mías restaurant
Tuesday (Day 2)
* 8:30 Leave Arcos del Atascadero for Guanajuato Adventure
* 9:15 BREAKFAST: Best gorditas ever at La Sauceda, everyone's favorite.
* 11:00 Arrival in Guanajuato:
- Tour of the city, designated Patrimony of Humanity by UNESCO, in the vehicle through the subterranean streets, followed by a walking tour of Guanajuato's unending Plazas and Callejones, wonderful Market, Main Plaza…so much to see.
- COMIDA at Motel Guanajuato for Xoconoxtle soup and Enchiladas Miner's style.
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Visit to Valenciana church.
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Return through Dolores Hidalgo for one of their famous ice creams in the Main Plaza of this, Mexico 's cradle of Independence.
Wednesday (Day 3)
* 8:30 BREAKFAST: Juice,eggs scrambled with nopales in Pasilla sauce, Tortillas, Fruit, rolls, cinnamon tea and Café de Olla
* 10:00 Class on Prehispanic cuisine, foreign influences and the resulting syncretism.
* 11:00 Preparation of Menu for the Day:
* 1:30 COMIDA
Cuba Libre
Guacamole with green tomatillos
Sopa de Tortilla aka Sopa Azteca aka Sopa Tarasca II
Stuffed Chiles Tolucos
White rice
Tamarind drink
Capirotada with Mamey ice cream
Hierbabuena (mint) tea
* Free afternoon for visiting Craft's Market, shops and art galleries.
Thursday (Day 4)
* 8:30 BREAKFAST: Juice, Ranchero eggs with “Mole” sauce, Tamales, atole blanco and champurrado. (Atole de cáscara)
* 10:00 Class on Maiz and Nopal, preparation of menu:
* 1:30 COMIDA
Licor de damiana
Tequila con Sangrita
Tostadas de ceviche Avocado soup
Mexican bolillos
Fish Veracruz style (Huachinango /red snapper or Tilapia)
Arroz verde (Green rice)
Platano Macho Borracho
Budin de elote (corn pudding cake)
Agua de Jamaica (hibiscus blossoms)
Áte and Manchego cheese
Té de limón
* 5:00 Optional tour of San Miguel de Allende
Friday (Day 5)
* 8:00 BREAKFAST: Juice, Arcos chilaquiles verdes with chicken, frijolitos de la olla, fruit, Mexican style chocolate, molletes dulces.
* 10:00 Class on herbs, teas and regional dishes, preparation of menu.
* FINAL EXAM.
* 1:30 COMIDA:
Corona beer
Flautitas de deshebrada
Sopa de fideo (vermicelli soup)
Chicken steamed in Banana leaf, with avocado leaf
Frijoles negros (black beans) with epazote
Nopal salad
Agua de “tuna” or zapote
Don Ricardo's Avocado Mousse
* FREE AFTERNOON
* 7:00 Graduation dinner at Bugambilias Restaurant.