Week 1: MARCH 3-10, 2020 SOLD OUT!!!

Week 2: MARCH 12-19, 2020

In 2018, we whisked you away to Provence and in 2020 we are inviting you to discover hidden gems of the southern Baja peninsula. Our 2020 Baja adventure is a collaborative effort between our own Shelley Wiseman and dear friend, Joy Stocke.

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In March 2020, join Shelley Wiseman, partner of the Farm Cooking School, and food writer, Joy Stocke, for a magical cooking journey to a spectacular fishing village on the south-eastern coast of the Baja Peninsula. You will stay in private eco-villas and enjoy an introduction to local specialties like Lobster Machaka and the refreshing Aguachile – Baja-style ceviche made with fresh-caught fish, shrimp and scallops. On a working ranch in the Sierra Laguna Mountains you will learn techniques for handmade tortillas and step-by-step preparation of Chiles Rellenos - poblano chiles stuffed with shrimp and cheese, dipped in batter and fried on a mesquite fire grill. Back in Cabo Pulmo, you will learn step-by-step instructions to make Tinga de Carne (spiced shredded beef and pork).

Located in a tropical desert filled with migratory songbirds and rare plants, Cabo Pulmo is a peaceful enclave where the Sierra Laguna Mountains meet the Sea of Cortez. Outside your door lies the Cabo Pulmo Coral Reef, the only hard-finger coral reef on the west coast, a UNESCO World Heritage site that explorer Jacques Cousteau called, The Aquarium of the World. Cabo Pulmo is one of the last places truly off the grid. All houses are well-equipped and appointed and solar powered. The village’s pure water bubbles from an ancient aquifer. At night you’ll have an unparalleled view of the stars. You’ll fall asleep to the lapping of waves and wake up to migrating whales playing on the horizon.

Shelley Wiseman, author of two Mexican cookbooks: Just Tacos and The Mexican Gourmet with Maria Dolores Torres Yzabal, will expertly teach you authentic technique. Writer and cookbook author Joy Stocke has called Cabo Pulmo, on the southern tip of Baja, California, Mexico, home for part of each year. Joy grew up learning to cook literally at her German immigrant grandmother’s knee, and studied food science at the University of Wisconsin, Madison, where she learned how to professionally test recipes.  Stocke’s love of culture and foodways led her to Greece and Turkey where she spent many hours with local cooks and chefs learning techniques and recipes. Tree of Life: Turkish Home Cooking (Quarto, 2017), co-authored with Angie Brenner, honors the kitchens and cultures she visited over the years. Now, Joy has brought that knowledge to southern Baja where she has befriended local chefs and cooks, alike, and where she has developed a love for the vibrant food and foodways of Mexico, particularly along the Baja Peninsula. Local chef and restaurant owner, Judith Castro Lucero, possibly the best cook in a town of excellent cooks, will join us for the week.

Your stay begins in the charming colonial town of San Jose del Cabo. Our chauffeur-driven van will pick you up at the airport in San Jose del Cabo and you will settle into your room in a boutique hotel before gathering poolside for a welcome toast and supper. The next day you will enjoy croissants from a local French bakery, before learning how to make fresh Tamales in your first cooking class at a local organic farm. From there, we will travel to Cabo Pulmo.

Each Villa will have a basket of goodies to make your own breakfast (fruit, local sourdough bread) as well as coffee, tea and juice, butter and marmalade. Then we will gather for the day’s activities. In addition to a daily culinary experience, you will have the opportunity to join a fishing or snorkelling trip by boat, take a guided walk in the desert, swim or snorkel off shore in pristine waters, meet the locals, or relax on the balcony of your villa and watch the parade of migratory birds such as California Blue Birds, Baltimore Orioles, and Western Cardinals.

Space is limited for your once-in-a-lifetime culinary journey into a rare and beautiful land where you will experience Mexican cooking at its best.

Trip limited to 10 travelers! Place your deposit now! See the complete itinerary here. Second week added March 12-19th! Place your deposit here!