Culinarian Expeditions

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Culinarian Expeditions Join our small culinary travel groups to Italy and Mexico featuring cooking classes in both places.

Our mission is to deliver an authentic travel experience in which the cuisine is an essential part. This is a page for anyone interested in the culinary traditions of Mexico and Italy. We offer cooking classes and culinary travel to both Mexico and Italy.

Just pleased as punch and honored to give a cooking class to this young couple here for a brief birthday vacation.Photos...
16/02/2025

Just pleased as punch and honored to give a cooking class to this young couple here for a brief birthday vacation.
Photos courtesy of Leah.

The world went dark last night when a transformer blew up somehow and power went out in town. Fortunately, it was only f...
14/02/2025

The world went dark last night when a transformer blew up somehow and power went out in town. Fortunately, it was only for about an hour. I can't imagine what it could be like in war zones to live without the basic necessities when just one hour without light threw us in a tizzy. Heaven help those who live in war torn areas of the world.

Squash surplus at Mama Mia Campestre
14/02/2025

Squash surplus at Mama Mia Campestre

Who says you can't get blood oranges in San Miguel de Allende?
11/02/2025

Who says you can't get blood oranges in San Miguel de Allende?

Sunday morning breakfast.If this tablecloth could talk...
09/02/2025

Sunday morning breakfast.
If this tablecloth could talk...

Cooking class!
08/02/2025

Cooking class!

Preparing the chiles and spices for a sauce that will drench the enchiladas. Ingredients: 4 toasted guajillos, garlic, h...
29/01/2025

Preparing the chiles and spices for a sauce that will drench the enchiladas.
Ingredients: 4 toasted guajillos, garlic, half onion, half tomato, oregano, cumin

The golden hour in San Miguel, as the sun goes down and the mountain chill creeps in.
26/01/2025

The golden hour in San Miguel, as the sun goes down and the mountain chill creeps in.

Yesterday's class was on mole, the quintessential pre-Hispanic sauce known as mulli by the Aztecs. It's first mentioned...
25/01/2025

Yesterday's class was on mole, the quintessential pre-Hispanic sauce known as mulli by the Aztecs.

It's first mentioned by Fray Bernardino de Sahagún in his book, Historia general de las cosas de Nueva España, published in the 16th century.

Mole is not a dish for when you're in a rush, it calls for numerous ingredients that are roasted or toasted or fried, then ground in a metate or blender to a velvety texture, then cooked in oil and served over a meat or even a warm , soft tortilla.

Buñuelos, the way my mother made them. A cold winter, a flaky buñuelo, and a hot chocolate, is all I need to go back to ...
24/01/2025

Buñuelos, the way my mother made them.

A cold winter, a flaky buñuelo, and a hot chocolate, is all I need to go back to another time and another place.

Black sapote is probably a fruit you've turned away from when you see it at the market in Mexico. It's just plain ugly, ...
24/01/2025

Black sapote is probably a fruit you've turned away from when you see it at the market in Mexico. It's just plain ugly, serously, but the unexpected chocolaty pudding texture, and the caramel, honey taste more than make up for the look. Black sapote is a cousin to the persimmon and, like the persimmon, should be very ripe and soft before eating it.

It's delicious served with orange sections and orange peel.

Here's one of the 'easier' moles: mole amarillo with huazontle balls, as it's made in in Oaxaca.
19/01/2025

Here's one of the 'easier' moles: mole amarillo with huazontle balls, as it's made in in Oaxaca.

Yellow cauliflower cut in thick slices and and cooked in olive oil and garlic in a skillet.(I added pimentón de la vera ...
18/01/2025

Yellow cauliflower cut in thick slices and and cooked in olive oil and garlic in a skillet.

(I added pimentón de la vera which brightened the color.)

Today's mole
15/01/2025

Today's mole

13/01/2025
My first gravlax...it turned out so easy to make. Equal quantities of sugar and salt, dill, juniper berries, lemon peel,...
12/01/2025

My first gravlax...it turned out so easy to make. Equal quantities of sugar and salt, dill, juniper berries, lemon peel, and pepper. Lay the salmon on a bed of this mixture a d cover with the same, wrap in plastic, and leave it alone for 40 hours. It will be cured... Remove the salt/sugar/herbs, give it a quick rinse, dry thoroughly with paper towels, cut into thin slices, and serve.

Shooting the breeze with the neighbors on a cold night.
11/01/2025

Shooting the breeze with the neighbors on a cold night.

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Chorizo in the style of northern Mexico and the Texas border. A million thanks to Hilda Vela, who took me back to my childhood by mailing me a ton of spices to create a breakfast chorizo 'como Dios manda'.

Cooking class!

A velvety yellow sauce made with @chinaberryfarm20 's yellow tomatoes for a scrumptious Sunday pasta (olive oil, garlic, peperoncino, capers, and a few anchovies). The zucchini was also from this farm out in the campo about 25 minutes from San Miguel de Allende. The olive oil comes from a friend's farm also outside if SMA

I like me my tortillas, but this! This is always hard to resist.

Music, good food, and friends help ease any pain.

Woops! Now that I have your attention in a way no plate of delicious food can do...let me tell you that I'm calling the office of Ted Cruz today to give him an earful about today's confirmation of Robert Kennedy Jr for HHS secretary. RFK is totally and dangerously unfit. Look up his story. It's incredible that he's even a candidate. But then, look at the rest of the confirmations. This is a small thing to do, but we must all do small things while we still can. Read the history of what happened in the 30s in Italy and Germany..

Nothing but fun!

"En esas noches de frio, de duro cierzo invernal, llegan hasta el cuarto mio las quejas del arrabal." Agustín Lara January and February winters bring on a need for comfort food. In this case it's la Genovese, a Neapolitan sauce made with about 2/3 onion (cooked down slowly and glazed with a white wine) to 1/3 meat. You can add a squirt of tomato concentrate but, really, it takes no tomato. And the pasta it takes should be rigatoni or patcher. No one really knows for sure why it's called la Genovese, perhaps Genovese sailors brought it to Naples. Grate parmigiano when you're ready to serve it.

Yesterday was a wintry gray day in San Miguel de Allende, but the bougainvillea's⁹ colors were there to remind us that the sun will return.

Panna Cotta with passion fruit, so easy to make...

A busy, chatty bunch, chopping, peeling, stirring and tasting...with a roving reporter to comment and document

Under the mistletoe at Siqueiros mural in Bellas Artes, San Miguel de Allende

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Our Story

Travel transforms us, makes us multifaceted human beings, and ultimately takes us outside of ourselves to better understand the world. Understanding the unique gastronomy of the country we visit, with all of its complex traditions, is a layer of awareness that takes us above and beyond our ordinary observations. The idea of culinary travel percolated in my head for as many as 15 years. The two countries in mind were those two near and dear to my heart: Italy and Mexico. Italy is my 'adopted' country, having lived there with my Italian husband. Mexico is the country of my forefathers, my upbringing was steeped in its rituals and traditons. More importantly, it should be noted that these two countries are among those that have the most complex and varied regional cuisines in the world. And even though examples of the cuisine of Italy and Mexico can be found in the oddest and most remote corners of the world, it puzzled me that there is little understanding of what they are about, even among those who have taken expensive cooking classes and traveled extensively. To me the missing link was culture, the culture that surrounds the food that people prepare for themselves, that is, the traditions that they follow as they prepare and serve it. What better way to understand a country and its people than through its gastronomic traditions? A cuisine does not exist in a vacuum. Every mouthful of a dish is steeped in the history of its people. Join us for an unforgettable experience.