Latest news with #Oaxaca
Yahoo
2 days ago
- General
- Yahoo
I Make Jar After Jar of This Easy Mexican Salsa (It Wows Everyone!)
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso (bean and cheese tostadas). This vibrant Mexican salsa is a rich blend of toasted dried chiles, crunchy peanuts, toasted sesame seeds, and fragrant garlic all infused in a golden, flavorful oil. A key ingredient in the version I grew up with is dried chiles de arbol, which bring a sharp fiery heat and slightly smoky flavor. When gently fried, these red chiles release their intense heat and add a satisfying crunch that balances perfectly with the salsa's nutty richness. Salsa macha has roots in the coastal regions of Mexico, particularly Veracruz and Oaxaca, where local ingredients like peanuts and sesame seeds come together with chiles and garlic to create this beloved rustic salsa that is now seen throughout Mexico. In Mexico, salsa macha has become a cherished versatile condiment. We put it on just about anything. Try drizzling it over scrambled eggs, rice, grilled meats, and vegetables. My personal favorite is drizzling some over an elote con queso. This salsa brings layers of tradition, warmth, texture, and bold flavor to every dish. Why You'll Love It It pairs perfectly with just about anything. Salsa macha isn't just a taco's best friend; it can be drizzled over scrambled eggs, avocado toasts, used alongside any meats, mixed into marinades, and so much more. The perfect make-ahead salsa. Salsa macha is incredibly flavorful and delicious the day it's made, but the longer it sits, the more flavor it develops. The oil begins to absorb and infuse with all the spicy, nutty savory notes, making the salsa taste better every day. A longer shelf life. Thanks to the oil base and the fried ingredients, salsa macha can be kept in the fridge for up to a week (or longer) as the oil acts like a preservative, protecting the ingredients from spoiling quickly. Key Ingredients in Salsa Macha Peanuts: Add a deep, roasted nuttiness that helps balance the bold spicy heat from the dried chiles, mellowing its overall intensity. Chile de arbol: Brings in the heat alongside the guajillo peppers to create a layered heat rather than just a burn. It delivers a salsa that's sweet, smoky, nutty, and spicy. Garlic: The blended, toasted garlic bits help add texture and a small burst of flavor in every bite while also lightly flavoring the oil in the salsa. Sesame seeds: Add depth to the salsa with a slightly toasted nuttiness that complements the peanuts and the chiles. How to Make Salsa Macha Prepare chiles. Trim the stems and remove the seeds from dried guajillo chiles and dried morita chiles. Cut each guajillo and morita into pieces. Trim the stems from dried arbol chiles (and remove the seeds if you want less spicy heat). Halve each arbol. Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic begins to brown. Stir in all the dried chiles and white sesame seeds. Reduce the heat to low and cook until the chiles start to blacken in spots and the sesame seeds and garlic are golden brown. Stir in remaining oil. Turn off the heat. Stir in the remaining vegetable oil, return to medium-low heat, and cook until the oil is a light orange or yellow color. Transfer to a heatproof bowl and let cool. Blend. Transfer to a food processor or blender and add kosher salt. Pulse until the chiles and peanuts are coarsely chopped but the salsa is still chunky. Scrape into a jar or an airtight container. If it separates, stir before serving. Helpful Swaps Pepitas make a wonderful substitution for peanuts. Just be careful when toasting, as they will add bitterness to the salsa if taken too far. Seeding morita and guajillo peppers is important; the seeds have a tendency to be bitter, unlike the seeds of an arbol chile, which add a touch of smokiness and spice. If less spice is desired, seed the arbol chiles as well. Storage and Make-Ahead Tips Salsa macha can last up to a week in the refrigerator and will intensify in color as it sits. Make sure to bring the salsa to room temperature and stir before eating. What to Serve With Salsa Macha Mexican Street Corn My Abuelitas Tamales Frijoles De La Olla Chile Colorado Recipe Huevos Rancheros Casserole Salsa Macha Recipe Keep a jar of this smoky, crunchy condiment in your fridge at all times. It makes everything taste better! Prep time 12 minutes Cook time 10 minutes Makes 1 1/4 cups Serves 6 Ingredients 2 large dried guajillo chiles 3 dried morita chiles 8 dried arbol chiles 1 cup vegetable oil 1/4 cup unsalted raw peanuts or pumpkin seeds 4 cloves garlic, peeled 2 tablespoons white sesame seeds 1/2 teaspoon kosher salt Instructions Trim the stems and remove the seeds from 2 large dried guajillo chiles and 3 dried morita chiles. Cut each guajillo and morita into 4 pieces. Trim the stems from 8 dried arbol chiles (and remove the seeds if you want less spicy heat). Halve each arbol. Place 1/4 cup of the vegetable oil, 1/4 cup unsalted raw peanuts, and 4 peeled garlic cloves in a medium skillet, preferably stainless steel. Cook over medium heat, stirring often, until the garlic begins to brown, 3 to 4 minutes. Stir in all the dried chiles and 2 tablespoons white sesame seeds. Reduce the heat to low and cook, stirring frequently, until the chiles start to blacken in spots and the sesame seeds and garlic are golden brown, 2 to 3 minutes. Turn off the heat. Stir in the remaining 3/4 cup vegetable oil. Return to medium-low heat and cook until the oil is a light orange or yellow color, about 2 minutes. Transfer to a heatproof bowl and let cool for 15 minutes. Transfer to a food processor or blender and add 1/2 teaspoon kosher salt. Pulse until the chiles and peanuts are coarsely chopped but the salsa is still chunky (do not blend until completely smooth), scraping down the sides of the food processor as needed. Scrape into a jar or an airtight container. If it separates, stir before serving. Recipe Notes Substitutions: Dried puya chiles can be substituted for arbol chiles. Storage: Refrigerate in an airtight container for up to 1 week. Further Reading We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool Sign up for The Kitchn's Daily newsletter to receive our best recipes, posts, and shopping tips in your inbox. Solve the daily Crossword
Forbes
16-07-2025
- Entertainment
- Forbes
Del Maguey Single Village Mezcal Celebrates A Milestone
It's rare for a single brand to completely change the perception of a spirit in a market as large and varied as the United States. Yet starting 30 years ago, that's exactly what Del Maguey Single Village Mezcal did. Indeed, before they began selling their first bottles in the US, mezcal was generally perceived as tequila's rougher, smokier cousin; the worm that was sunk to the bottom of most bottles that were imported did nothing to help its reputation. But Del Maguey was something different entirely: It not only was an accurate representation of the genuine quality that the spirit could achieve, but also paid an until-then-absent homage to the people and places responsible for its production. Finally, mezcal began getting the respect it deserved in America—thanks to the vision and passion of two men. Early Partner Steven Olson, who has been instrumental in the success of Del Maguey, at the 30th ... More anniversary celebration in Oaxaca earlier this year. In the mid-1990s, Steven Olson, who would go on to become an early partner in Del Maguey, had moved back to New York after nearly a decade and a half as a respected restaurateur in Arizona. During his time there, he had been regularly traveling to Mexico. 'I would go down to Mexico, and I knew people in Nogales,' he told me. 'I would go to Nogales and these guys would have plastic bottles [filled with local agave spirit]But the proof, as always, was in the liquid. And as Olson began introducing great agave-based spirits to his guests—after they'd had their expected wine pairings, of course—he noticed that their reaction was universally positive. Around the same time, artist and Del Maguey founder Ron Cooper had gone to Mexico and become fascinated with mezcal—not just the spirit itself, but the heritage and history it represented, the cultures it was tied to, and the production process itself. Cooper, Olson explained, considered the producers of it to be artists. 'Liquid art is what they made. And the process of making it, he considered performance art, and he wanted to showcase that.' Initially, his idea was the build a palenque—the traditional distillery for mezcal—at the Venice Biennale. Cooper, Olson recalled, 'Wanted to show the performance art. And for me, I knew what they were doing, I know what kind of stills they're using. I've traveled all over the world. I've consulted in virtually every distillation…in the world, from France to Japan to the Philippines. And I'm like, 'You can't do that. That will never happen.' But what a great concept.' The process of distilling Del Maguey's mezcals remains passionately artisanal, as at the palenque ... More above. Ultimately, they did pull it off. 'One of the greatest moments of [Cooper's] life was when they did a retrospective at the Venice Biennale of the Venice Beach Light and Space Movement, which he was a huge player in,' Olson added. 'And we served Del Maguey.' It was a hit. Afterward, Olson traveled to Mexico to explore and learn more about the villages where this miraculous spirit was being produced. It was a journey that proved, in hindsight, to be an inflection point. Now, three decades after Del Maguey Single Village Mezcal was founded, it hasn't just introduced an increasingly passionate swath of American consumers to the detail and complexity of mezcal, but also brought a new level of attention and respect to the places where it's produced. Del Maguey, explained Michael Merolli, CEO of House of Tequila, isn't just about the exceptional liquid itself, but also, and just as importantly, "[How] every village brings a different touch. And every village is bringing a different touch because there are people behind it who are real artists.' Maestro Palenquero Luis Carlos Vasquez at his palenque in Santa Caterina Minas. His efforts produce ... More profound mezcals. He continued: 'Oaxaca, of course, is a city, but also it's a state. You have many villages… To be able to showcase [such variety] through liquid—I mean, that's really amazing.' Today, Del Maguey's portfolio consists of 21 different varietals, including the bar-friendly Vida line, the Village Tradiciones collection, the Village Varietales Collection (which focuses on the expression of specific varieties of agave as experienced through the lens of particular villages), and the Village Especiales Collection (which includes pechuga and iberico versions). Incredibly, production is still based in the individual villages, and carried out by the families that have been doing it since long before Del Maguey existed. The benefits have been mutual: Consistent, reliable sources of income have come to those families in particular and their villages in general, and Del Maguey has been able to guarantee the quality of consistent and deliciously idiosyncratic spirits, and then distribute them around the world. As a result, most of the families that are producing the spirits have remained multi-generational in nature, though with far more fair compensation as a result of their partnerships with the brand. Earlier this year, Del Maguey held a celebration in Oaxaca to celebrate their 30th anniversary. The room was packed with the palenqueros and their families, the people who not only craft the spirit but who, as a result, have been able to share cherished and deeply important traditions with the world. And consumers, as a result, have been introduced a spirit as complex and profound as any. It may seem like it was all a foregone conclusion now, but three decades ago, the idea of high-quality, village-specific mezcal was more or less anathema to its reputation in the United States. Del Maguey has changed that, and in the most delicious and respectful way imaginable. Del Maguey Single Village Mezcal has changed the ways in which the spirit is perceived and consumed ... More across the United States.
%3Amax_bytes(150000)%3Astrip_icc()%2FTAL-lead-image-LAVALISEMAZUNTE0725-051b655dfa894f8d8adccd3973cc27b0.jpg&w=3840&q=100)
Travel + Leisure
14-07-2025
- Travel + Leisure
Oaxaca, Mexico's Pacific Coast Just Got a New Hotel With Only 6 Suites, a Pentagon Villa, and Stunning Ocean Views
La Valise Mazunte La Valise Mazunte just opened with six suites within the state of Oaxaca, Mexico's El Torón Reserve on the Pacific Coast. The views from every corner of the resort—whether poolside, in the restaurant, or from the room—are stunning. The sound of the ocean, while perhaps an acquired taste for some, is instantly calming. The restaurant offers a menu that strikes the perfect balance of enough variety without being overwhelming. The minimalist design is effortlessly chic, blending so well into the natural surroundings that I had to search for my villa from the restaurant, which has a direct view of it. It's that well integrated. As a child, I'd fall sleep to the sound of waves—pre-recorded ocean tracks, that is. There was something deeply soothing about the rhythmic crashes, even if they were coming from a speaker. And when the sound alone wasn't enough, I'd imagine where those waves might be landing: distant shores, quiet beaches, somewhere far from the noise of everyday life. That imaginary place, it turns out, exists—and I found it on Mexico's Pacific Coast. Perched on a cliffside within the protected El Torón Reserve in Oaxaca, La Valise Mazunte feels like the destination my imagination once conjured. With just six suites and a pentagon-shaped villa, this boutique retreat is tucked into the jungle in the small beach town of Mazunte, famous for its untamed beauty and the endless soundtrack of waves echoing against its jagged shore. "La Valise Mazunte is not only a place to stay. It is an invitation to become part of the landscape," Yves Namron, the founder of Namron Hospitality, La Valise Hotels' parent company, told Travel + Leisure. "Every detail reflects the beauty of this protected paradise. It is a complete immersion in the grandeur of Oaxaca's coast." That immersion begins with the design. Conceived by Mexican architect Alberto Kalach, the hotel exists seamlessly, as if it's an extension of the land. Built directly into the cliffs, it feels more like a natural formation than a human-made retreat. "Kalach is a master of creating architecture that does not impose, but belongs. His works are celebrated across the world for their ability to merge with nature, to honor the land rather than conquer it," Namron said. "Together with architect Ignacio Urquiza, they imagined a design that feels as though the cliffs and the ocean themselves had shaped it." The five-year process was as intentional as the design. "No machinery touched this place, only the hands of true craftsmen," he added. "Every stone, every beam of wood, was placed with purpose and respect." La Valise Mazunte is the fourth addition to Namron Hospitality's La Valise collection, joining properties in Tulum, Mexico City, and San Miguel de Allende. But for Namron, this project feels especially personal. "The first time I set foot in Mazunte, I felt an energy unlike anything I had known before," he told T+L. "There was a magnetic pull that came not only from the vast Pacific stretching endlessly before me, but from the land itself, ancient and unspoiled. This was not a place to change or reinvent, but a place to honor." Mazunte is blissfully free of big-name resorts and commercial sprawl. Staying here feels like discovering an untouched paradise—one that forces you to slow down and listen. I was among the first to stay at this hidden gem. Here's what it's like to experience La Valise Mazunte for yourself. The Rooms The hotel has six suites and a villa. Nestled in the forest and just a short buggy ride from the main grounds, the one-bedroom Villa Pentágonos is the hotel's crown jewel—a retreat where nature and creature comforts coexist. I arrived at the lush, secluded entrance and followed discrete stone steps down to what would be my private oasis. A minimalist lounge area and an pentagon-shaped infinity pool that appeared to spill into the sea were the first things to greet me. Sliding doors open to the villa's namesake pentagon-shaped bedroom, outfitted with modern comforts: air conditioning, a ceiling fan, and integrated charging ports. The room has two additional sliding doors that open directly to ocean views. If you're counting, the fourth side of the pentagon-shaped room is yet another sliding door that opens onto an outdoor terrace with even broader ocean views and access to the villa's open-air bathroom. Just behind a sleek partition lies cleverly hidden storage for luggage, towels, robes, and a safe. Villa Pentágonos is ideal for those seeking solitude, serenity, and a deep connection to nature. The immersion, of course, comes with the occasional visit from the local ecosystem (think bugs, birds, and critters)—but during my stay, it remained a peaceful, undisturbed retreat. Food and Drink With just one restaurant on-site, the hotel doesn't overcomplicate its food and beverage offering. Serving breakfast, an all-day menu, and dinner, everything can also be ordered directly to your room or enjoyed in the communal terrace dining space. The menu strikes the perfect balance—not too extensive, not too sparse. Breakfast brings a rich selection of local flavors, including memelas with eggs, huevos rancheros, chilaquiles, and chicken itacates. Fresh juices, smoothies, seasonal fruit, coffee, tea, and a daily pastry round out the morning spread. The all-day menu is equally abundant, offering snacks like guacamole, beet hummus, fries, and baba ghanoush; salads including a house version with pineapple and cucumber, and a Thai quinoa salad; a raw bar featuring shrimp aguachile, fish ceviche in hibiscus marinade, and tuna tostadas; and tacos with octopus, shrimp, or chicken. Desserts range from chocolate tomal and cheesecake to buñuelos and creme brulée. Dinner expands on the all-day offerings with entrées like the local catch of the day, pescado a la talla, shrimp-stuffed eggplant, and sweet potato enmoladas. As for beverages, it includes a curated selection of wines (with both white and red options from Mexico), beers, and a cocktail list that naturally highlights mezcal, a nod to Oaxaca. Activities and Experiences At La Valise Mazunte, the views alone feel like an experience—and worth taking time to absorb. But beyond the visuals, the hotel offers an array of activities designed to help you explore the land and sea. Guests can dabble in sunset yoga, book a mezcal tasting, witness sea turtles hatching, go to a temazcal ceremony, or even horseback ride along the shoreline. Depending on the tides, guest can also access a secluded beach with palapas. (During my stay, a strong flood current had pushed the ocean up toward the cliffs, temporarily reclaiming part of the beach.) For those eager to explore beyond the property, Namron suggests heading over to Punta Cometa. "At sunset, it's a wonder few discover," he said. "The sky burns gold, the sea stretches forever, and time seems to stop." He also recommends early morning hikes for the views and symphony of bird songs. "These are not attractions," he added. "These are moments that touch the soul." I enjoyed a tasting from Ruu Piiil Mezcal that taught me the past and present of mezcal production in Oaxaca. I also took part in a calming sunset meditation session and witnessed the release of baby sea turtles—an unforgettable experience organized with local eco-tourism center La Ventanilla. The Spa The spa menu offers a curated selection of treatments from reflexology to stone massages, plus a facial option—all available en suite. With the natural rhythm of the ocean as your soundtrack, there's no need for artificial ambiance. What sets this experience apart is its seamlessness: no changing rooms, no transitions—just roll off the massage table and straight into a blissful nap, if you wish. (Yes, I'm projecting and telling you exactly what I did.) Family-friendly Offerings The hotel welcomes guests aged 12 and older, which is a conscious decision, according to Namron, to "preserve the tranquility of this sanctuary." While there are no amenities designed specifically for teens, all offerings are available to guests across the board, including those in the 12 to 18 age range. Accessibility and Sustainability Aerial view of the resort on the coast. La Valise Mazunte Sustainability is at the core of many operations elements of the hotel, from sourcing ingredients from local farms and fisherman to recycling waste and reducing environmental impact. "Our buildings were made with local stone and wood, using low impact methods that leave the land as undisturbed as possible," Namron said. "Our low-impact construction methods ensure minimal environmental disruption." Located within El Torón, a 30-hectare nature reserve dedicated to wildlife protection and ecological restoration, the property was designed to blend in and leave only a small footprint. "We're not just operating sustainably, we are actively contributing to the preservation of this extraordinary ecosystem," Namron added. In terms of accessibility, Namron said that guests with mobility issues should do a little extra outreach before their stay. "The cliffs that make this place so breathtaking also bring challenges," he said. "We invite guests with mobility needs to contact our concierge so we can provide the best guidance and support for their stay." (While a golf cart is available to assist guests with navigating the steep terrain, some areas may still be difficult to access for those with mobility concerns.) Location La Valise Mazunte sits quietly within the protected El Torón Reserve, a secluded pocket in Mazunte. The journey here is part of the escape: it's about 1 hour and 15 minutes by car from Puerto Escondido Airport (PXM) and just under four hours from Oaxaca de Juárez. The town of Mazunte itself is a short 15-min drive from the hotel and the nearby village of San Agustinillo is just under 20 minutes by car. Book Now La Valise Mazunte is a member of Small Luxury Hotels of the World (SLH), a global collection of boutique stays. Guests who join SLH's complimentary membership program can enjoy exclusive perks, including early check-in and late check-out, special discounted rates, and access to the members-only Club rate. Additional perks include complimentary WiFi, bottled water, and breakfast for two. Singing up is free at Nightly rates at La Valise Mazunte start from $400, and you can book your stay at Every T+L hotel review is written by an editor or reporter who has stayed at the property, and each hotel selected aligns with our core values.
Forbes
13-07-2025
- Forbes
Culinary Traditions Travel Company Lets Taste Take The Lead
Mother and daughter duo behind Culinary Traditions travel company. Chef Iliana de la Vega and Isabel ... More Torrealba. Ilán Sánchez When you picture Mexico what do you see? It is quite possible that whatever you are imagining right now, barely skims the surface of what Mexico can offer a newcomer, especially in terms of the people, the food, and the culture on a whole. Mexico is so very complex and varied in every way, that the mother/daughter duo behind Culinary Traditions, has made it their mission to dispel what you think you know, add to it, then douse you with a yearning to fall in love with what you discover on one of their many, highly-curated trips. Led by award-winning Chef Iliana de la Vega, and daughter, journalist Isabel Torrealba, the company started in 2015 as Mexican Culinary Traditions. Rebranded this year for its tenth anniversary, they've begun to offer locations outside of Mexico. The duo runs anywhere between 15-18 trips a year to: Mexico City, Oaxaca, Merida, Yucatan, and, as of 2024, Chile. The goal is to soon add Argentina as well. The goal of the travel company has been to share the many riches of Mexican culture-- especially things that often get overlooked--as well as to help debunk some of the many misconceptions. Sure, you will find tacos, truly excellent tacos; and surely, you will find tequila, but there are so many more gems to Mexican cuisine and culture, it is a shame when the surface is barely scratched. This is where de la Vega and Torrealba come in. When you read just one of their sample itineraries, you'll quickly see the level of depth explored and realize this is no spring break jaunt to Tijuana. There's an endless array of chiles found at markets throughout Mexico. One of the experiences ... More Culinary Traditions hosts is cooking with Chef de la Vega where she teaches guests how to cook with them. Culinary Traditions Did you know Mexico has a rich and evolving wine culture? The tour though Mexico City includes wine-tasting with a Mexican wine sommelier; historical walking tours; a canal ride and farm tour lunch in Xochimilco to learn about the ancient Chinampa farming tradition; and what many travelers on the tours anticipate, a day to shop for ingredients then cook with Chef de la Vega. 'I'm so proud of many things from Mexico,' Chef de la Vega said. 'I want to be able to show that the perception of Mexico--the cuisine, the people--the traditions, and the culture, has been limited." In 2022, de la Vega became the first winner of James Beard's Best Chef: Texas category (previously the Southwest division), which, not only opened many eyes to the state's expanding culinary experiences but brought a new flock of foodies to Austin, and to her restaurant El Naranjo, specifically. The restaurant first opened in Oaxaca in 1997 with her husband, Ernesto; however, political unrest in the region in the early 00s caused them to uproot their family to the United States. Once settled in in the U.S., Chef de la Vega taught 'Latin Food Ways' at the San Antonio branch of the Culinary Institute of America during the family's first few years. In 2012, she and her husband reopened El Naranjo in Austin after running a food truck of the same name for two years. The highlight of the Mexico tours is shopping and cooking with Chef de la Vega. Culinary Traditions Girl Power More recently, de la Vega's eldest daughter, Ana Torrealba, became the restaurant's Chef-De-Cuisine, giving de la Vega more time to host the tours she guides with daughter Isabel as well as spend time teaching and consulting. For example, de la Vega works with university's like Stanford each year to freshen up their dining hall options and teach campus staff about seasonal ingredients and how to incorporate new recipes. When talking to Isabel about the unique work they do through Culinary Traditions, she doesn't discount that it is fun and wonderful, but admits it is indeed a lot of work. 'All of that back and forth can wear you down,' Isabel said. 'Your brain has to be on for a long portion of the day and even leading up to the trip, you're doing all the groundwork to get it going,' she added. Every setting during the Culinary Traditions tours is picture worthy, making each dining excursion a ... More memorable occasion that's deep in history, and rich in experience. Culinary Traditions The amount of planning, correspondence, and coordinating with vendors and hotels, chefs and restaurants, tour guides and drivers, takes countless hours months before the touring season begins. Then, when the tour is in high-gear, there's the physical demands of actually being with each group all day or on call for upwards of 15 hours a day for the duration of each week-long tour. Nevertheless, she too gets to feel like a traveler discovering new things no matter how many times the trip repeats. There's always some new restaurant or museum or facet of the trip that she looks at through fresh eyes. As a matter of fact, as an amateur photographer, Torrealba has the pleasure of adding countless new images to her own growing collection while using them to market and brand the trips for Culinary Traditions. ' As the photographer on many of the trips, she gets to explore in a different way than when she is otherwise, operationally, crunching numbers, enrolling travelers; and making sure each tour runs smoothly. 'Even I, as a Mexican, born and raised, am still learning. I still encounter things I've never seen before," Isabel said. 'Mexico is not just one homogenous thing. That's something I try to communicate. The food is not just one thing; the food, the people, the country; It is a complex place.' The trips occur between September and April, then during the rainy season, between May and August, Isabel and de la Vega are in administrative mode, updating the website, enrolling travelers, and investigating new restaurant or museum locations for the upcoming series of trips. 2025 will be the second year in a row they've offered an experience in Chile, working in part with celebrated Chef Pilar Rodríguez. As a women-owned and led team, the duo tries to highlight as many women chefs as possible, so when Chef Rodriguez came aboard, they were thrilled. Rodríguez was the first woman recognized as a United Nations Tourism Ambassador in gastronomy and wine; she was also recently named one of the '50 Most Powerful Women in Chile'. Her restaurant, Food & Wine Studio, was also highlighted in The New York Times ' '52 Places to Go in 2024". A Family Affair When it comes to working with family there are those who think absolutely not, and others who have found it inordinately rewarding. This mother/daughter team seem to be of the latter camp and actually count themselves lucky. 'In the early years, I remember sometimes being frustrated when I wanted to implement something new and we didn't always agree,' Isabel said. 'I was young and she had more experience. But that's changed and now I feel free to make decisions and I know she trusts my judgement and vision.' It is truly an honor to be able to work and learn from my mom. I've learned so much about food, hard work, discipline, professionalism, and the importance of kindness working by her side.--Isabel Torrealba Thick as thieves, mother/daughter duo Isabel Torrealba and Chef de la Vega discuss what it is like ... More running a business as a family. Ilán Sánchez And Chef de la Vega noted, 'When we are traveling we spend a lot of time together, it's not a 9-5 work relationship, it's 24 hours to spend with another grown-up human being. Love and respect have been key to have a good relationship.' It's a privilege to get to be that close and getting to know her not only as my daughter, but also as a colleagued. During the last 10 years that we have been traveling together with the culinary tours, I have seen her grow in many aspects, towards life, goals, work, ethics, and all. --Chef Iliana de la Vega Make Yourself at Home cookbook author Janae Royston recently traveled with Culinary Traditions to Mexico City. Of the trip, she noted, 'It was an incredible way to experience Mexico City and the wide range of cuisines and culture, which is my favorite thing about travel and deeply influences what I like to cook at home.' Over the last decade, Culinary Traditions has seen many repeat travelers; some who have even signed up for each tour offered in the company's portfolio. There are others who have been following Chef de la Vega since she first opened El Naranjo in Oaxaca. Further still, there are travelers anticipating new destinations and awaiting all the ways they can taste their way through another rich culture and cuisine.
CTV News
09-07-2025
- Business
- CTV News
Air Canada adding flights to Latin America for this winter
An Air Canada plane takes off from Montreal-Pierre Elliott Trudeau International Airport in Montreal, Friday, Sept. 13, 2024. THE CANADIAN PRESS/Christinne Muschi MONTREAL — Air Canada is adding flights to Latin America as it looks to diversify its global network this winter. The move comes as Canadians shun travel to the U.S. amid President Donald Trump's imposition of trade tariffs and his talk of Canada becoming the 51st state. Air Canada says it will resume non-stop service to Lima, Peru, this winter with twice weekly flights from both Montreal and Toronto. It's also adding three new routes to Central America and Mexico including, Montreal-Belize, Toronto-Puerto Escondido, and Vancouver-Tepic, Riviera Nayarit. The airline says it's capitalizing on strong demand to vacation destinations in South and Central America and in Mexico's Oaxaca and Pacific coast areas. Air Canada plans to offer more than 55 daily flights to 52 destinations in Latin America and the Caribbean this winter. This report by The Canadian Press was first published July 9, 2025. Companies in this story: (TSX:AC) The Canadian Press
