A Taste of Oaxaca

July 1-18, 2014

 

PROGRAM OVERVIEW

The food of Oaxaca stands out as one of the richest and most diverse in all of Mexico. Based on a synthesis of Spanish and Indigenous legacies, it greatly differs from the standard Mexican food commonly found in the U.S. Oaxacan cuisine is known for its many moles, which are complex sauces made of chiles, herbs and spices; for its corn products, such as tlayudas and delicious regional tamales; for its nuanced mescal, a locally cultivated, distilled and aged beverage; and for the Oaxacan chocolate culture with its fresh beans roasted and ground according to the customer's preferences and family traditions.

Our program offers an intensive introduction to Oaxacan cuisine, through hands-on cooking classes, demonstrations and field trips to a mescal distillery, a cheese producer, a bakery, and food markets. Classes will be taught by local "celebrity" chefs, such as Susanna Trilling, author of the cookbook "Seasons of My Heart" and a contributor to PBS, as well as Oaxacan restaurateurs and others whose cooking skills have been passed down through the generations.

The Instituto Cultural Oaxaca (ICO) will serve as our host in Oaxaca. The ICO,which is housed in a gracious 19th century estate, will be the location of our cooking terminology classes and some of our cooking classes.

Located in southern Mexico, Oaxaca lies nestled in a valley surrounded by tropical mountains. The city boasts colonial monuments, archaeological treasures and exquisite architecture, which will serve as a dramatic backdrop for our culinary explorations.

If you are interested in studying in Oaxaca with us this summer, please let us know so that we can email you the program brochure and application. You can call us at 415-239-3778 or send us an email at studyabroad@ccsf.edu.

To learn more about the program in Oaxaca for summer 2014, you can also click on the toolbar marked "Academics", "Itinerary", "Costs", etc. for further information on this program.