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Why Travel With Us: Help sustain traditions.
- We know the culture! This is our land! We are locally owned and operated.
- Eric Chavez Santiago is tri-lingual --Spanish, English, Zapotec.
- Eric was founding director of education, Museo Textil de Oaxaca + folk art expert
- Norma Schafer has lived in Oaxaca since 2005.
- Norma is a seasoned university educator.
- We have deep connections with artists and artisans.
- 63% of our travelers repeat -- high ratings, high satisfaction.
- Wide ranging expertise: textiles, folk art, pottery, cultural wisdom.
- We give you a deep immersion to best know Oaxaca and Mexico.
We organize private travel + tours for museums, arts, organizations, collectors + appreciators.
Creating Connection and Meaning between travelers and with indigenous artisans. Meet makers where they live and work. Join small groups of like-minded explorers. Go deep into remote villages. Gain insights. Support cultural heritage and sustainable traditions. Create value and memories. Enjoy hands-on experiences. Make a difference.
What is a Study Tour: Our programs are learning experiences, and as such we talk with makers about how and why they create, what is meaningful to them, the ancient history of patterning and design, use of color, tradition and innovation, values and cultural continuity, and the social context within which they work. First and foremost, we are educators. Norma worked in top US universities for over 35 years and Eric founded the education department at Oaxaca’s textile museum. We create connection.
OCN Creates Student Scholarship at Oaxaca Learning Center Giving back is a core value. Read about it here
Meet Makers. Make a Difference
Oaxaca Cultural Navigator LLC has offered programs in Mexico since 2006. We have over 30 years of university, textile and artisan development experience. See About Us.
Programs can be scheduled to meet your independent travel plans. Send us your available dates.
Arts organizations, museums, designers, retailers, wholesalers, curators, universities and others come to us to develop artisan relationships, customized itineraries, meetings and conferences. It's our pleasure to make arrangements.
Select Clients *Abeja Boutique, Houston *North Carolina Museum of Art *Selvedge Magazine-London, UK *Esprit Travel and Tours *Penland School of Crafts *North Carolina State University *WARP Weave a Real Peace *Methodist University *MINNA-Goods *Smockingbird Kids *University of North Carolina at Chapel Hill
Tell us how we can put a program together for you! Send an email norma.schafer@icloud.com
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Oaxaca Cooking: Flavors of the Grandmothers
Quesadillas with quesillo, huitlacoche, corn, chiles poblanos, salsa fresca
Written recipes for traditional Oaxaca cuisine are a recent phenomena. As with most cultures that create art through food, the way of cooking is passed through the hearts, hands, and soul of women, generation to generation, a folk-tale. Everything is by hand and by memory, intuited. Measurements are imprecise, to taste and to touch. Add a dash of this, a handful of that, stir, taste again, “correct the seasoning.” The the preparation of mole, salsas, tortillas, the growing of the food that ends up on the table, is not easy because everything is prepared fresh. Yet, this is satisfying for those who cook because it is a blessing of the sisterhood and creativity. And, for those who eat the food, it is a blessing of sustenance, flavors, aromas, and appreciation for what has gone before us.
Quesadillas in the making on the comal
Oaxaca chef Pilar Cabrera Arroyo says that you need to have a passion for the food to create authentic cuisine. The outcome of a meal depends on the cook’s state of mind, the “estado de animo.” If things are not going well in life, that is reflected in the taste of what is prepared that day. I can believe it!
Chef Pilar Cabrera Arroyo with cooking class student
Years ago, when I led a group of people on a culinary tour of southern France, starting in Lyon and fanning out through the Loire valley, we visited some of the great chefs of the time: Paul Bocuse, Georges Blanc and Alain Chapel. Their auberges (country inns and dining rooms) were on the lands of their parentage.
These were the first generation of men who sat at their mothers’ and grandmother’s knees in the kitchen and popularized French cooking (to say nothing of Julia Child). They learned the mother cuisine, translating it into 4-star and 5-star brilliance for the world to know and enjoy. Gourmet French cooking has its roots in Lyon in the kitchens of the grandmothers, just as Oaxaca cuisine has its roots in La Cocina de la Casa at the comal and in the fields. Fresh ingredients, organically grown without pesticides, harvested by the men, prepared by the women. This great tradition has been translated by Rick Bayless, Diana Kennedy and Susanna Trilling through their books and restaurants.
Pilar Cabrera learned at her grandmother’s knees and offers us the experience of authentic Oaxaca cocina de las mujeres through her cooking classes. For that, I am grateful.
A Su Salud--To Your Health. A shot of mescal at the end of the cooking class and before we sit down to eat lunch.
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Posted in Cultural Commentary, Food & Recipes, Oaxaca Mexico art and culture, Travel & Tourism, Workshops and Retreats
Tagged classes, cooking, cuisine, culinary arts, food, Mexico, Oaxaca, postaweek2011, recipes, tourism, travel