Spring & Summer 2026 · Tepoztlán, Morelos
You Are at HOME in Tepoztlán
We’ve been away. Now we’re back. And we want you to come home too.
We have been away. Gloriously, deliciously, memorably away.
Our Mérida weeks took us deep into the Yucatán — colonial grandeur, cochinita pibil, the heat and color of one of Mexico’s most extraordinary cities. Our Oaxaca weeks were, as they always are, something close to spiritual — the moles, the mezcal, the markets, the mountains. Both trips were fully booked, filled with wonderful guests who cooked alongside Chef Ana and discovered parts of Mexico that most travelers never reach.
We love those adventures. We will do them again. But there is something that happens when the van turns off the highway and begins climbing into the Tepozteco valley — something that happens to Chef Ana, to the team, and yes, to the guests who have made this journey before. The mountains come into view. The air changes. And everyone gets a little quieter, a little softer.
“After 5 sold out weeks in Merida and Oaxaca we are home. And now — we want you to come home too.”
🏡 This Is Different. This Is Home.
Our Mérida and Oaxaca experiences are incredible — but they take place in rented spaces, beautiful hotels, borrowed kitchens. Tepoztlán is different. When you come to Tepoztlán, you are not a guest at a program.
You are a guest in our home.
La Villa Bonita was built by Chef Ana — designed from the ground up, over many years, specifically for this experience. The rooms were decorated by Chef Ana herself, each one different, each one with a story. The kitchen — our magnificent, one-of-a-kind open-air kitchen — was built around a single idea: that cooking should happen with a view of the mountains, in the open air, with the smells of the garden and the sounds of Tepoztlán drifting up from the valley below.
There is nowhere else like it in the world.
And then there is the family. Mari, who has been cooking breakfast here for years — her biscuits, her jams, her way of making every morning feel like a celebration. Bits the pig, who wanders the orchard with great authority. Kuki, the elderly Boston Terrier who has appointed herself official greeter and lap warmer. Chef Ana’s husband Robb, who handles everything behind the scenes so that Chef Ana can focus entirely on you.
When you come to Tepoztlán, you are not checking into a program. You are coming home.
🌞 The Week We Made for This Place
Sunshine & Slow Cooking
Most guests arrive expecting heat — this is Mexico, after all. What they find instead is one of the most perfect climates on earth. Sitting at 5,300 feet in the shadow of the Tepozteco pyramid, our valley gets warm sunny days, cool evenings, and a freshness in the mountain air that makes you want to stay outside from morning until the stars come out.
We cook outdoors every morning. We eat under the sky. We let the afternoons go where they will — a swim in the pool, a nap in the orchard, a stroll into town for an ice cream or a mezcal. The rhythm is unhurried, intentional, deeply Mexican.
The Week, Day by Day:
Day 1 — Arrival & Welcome Under the Stars
Your driver meets you at Mexico City’s Benito Juárez airport and brings you up into the mountains. You arrive at La Villa Bonita to guacamole, homemade salsas, a Paloma ligera, and a mango agua fresca. That evening, Chef Ana and Chef Ale serve a 4-course chef’s table dinner at our glass dining table with a 360-degree view of the Tepozteco mountains.
Day 2 — Fire Up the Pit!
After Mari’s big breakfast, we head to the Tepoztlán market to shop with Chef Ana’s local producers. Then back to the kitchen for our first cooking session — ranch-style dishes from the rancherías between Morelos and Guerrero that will surprise everything you thought you knew about Mexican food.
Barbacoa de Pollo Ranchera · Espagueti Blanco · Salsa Verde Casera · Chocoflán | Cocktail: Micheladas y Cerveza Fría
Day 3 — Modern Mexican
Optional morning yoga, a late breakfast, and then a cooking class that explores how classic Mexican flavors get reinterpreted with a modern eye — without losing their soul. Huitlacoche lasagna. Chicharrón in salsa verde. These are dishes that belong on any great table in the world.
Lasaña de Chicharrón en Salsa Verde · Lasaña de Huitlacoche con Bechamel · Guayaba Pie | Cocktail: Mezcalita con Naranja y Canela
Day 4 — Cuernavaca Cultural Day
A full day out: the Teopanzolco pyramids, the stunning contemporary art museum, classic tortas from a street vendor, and a long relaxed meal at the historic Hacienda de Cortés surrounded by colonial gardens.
Day 5 — Family-Style Mexican Comfort Food
We visit the tortilla mill to grind masa from corn grown by Mari herself. Then back to the kitchen for the food Chef Ana calls the hardest to cook well — the food that has to taste like a memory.
Sopa de Papa y Poro · Rollitos de Res en Caldillo de Jitomate · Coditos con Crema · Budín de Tapioca | Cocktail: Cantarito de Tequila
Day 6 — Sunny Mexican Brunch with Chef Ale
Our final cooking morning belongs to Chef Alejandra Quiroz — a festive brunch session that starts with a passion fruit mimosa and ends with everyone knowing the secrets behind the breakfasts they have been enjoying all week.
Crepas Poblanas · Crepas de Flor de Calabaza · Ensalada de Jitomate, Aguacate y Panela · Gelatina de Yogurt | Cocktail: Mimosa de Maracuyá
Day 7 — Free Day
Yours entirely. Hike up to the Tepozteco pyramid. Explore the street art. Shop in the artisan market. Float in the pool. Do absolutely nothing. We are happy to help you plan whatever kind of day you want.
Day 8 — Departure
Final breakfast. Slow goodbyes. A personalized PDF recipe manual of everything you cooked arrives in your inbox after your stay — so you can make every dish again at home.
Available Dates
May 31 – June 7, 2026 · June 7–14, 2026 · June 14–21, 2026
December 13–20, 2026 · February 7–14, 2027
7-Night Package (4 cooking days): $1,999 USD + tax / person (double) · $2,499 USD + tax (single)
5-Night Package (2 cooking days): $1,799 USD + tax / person (double) · $2,299 USD + tax (single)
5% discount when paid in full at booking.
→ VIEW DATES & RESERVE YOUR SPOT
🏠 What Makes Our Home Different
We want to say something directly, because it matters: the experience you have in Tepoztlán is not available anywhere else. Not in Mérida. Not in Oaxaca. Not in any other culinary vacation program in Mexico. It is the combination of things that only exist here, at this address, in this valley:
🔥 The Kitchen. Purpose-built for this program — open air, three prep stations, professional equipment, and an unobstructed view of the Tepozteco mountains. You cook with the mountains in front of you and the breeze coming through. There is no equivalent anywhere in the world.
🛏️ The Rooms. Eight guest rooms, all with private baths, each decorated by Chef Ana with a different personality — textiles, art, color, character. These are not hotel rooms. They are rooms in a home.
👨👩👧 The Family. Mari, whose biscuits alone are worth the trip. Bits the pig, permanent orchard resident. Kuki the Boston Terrier, who will sleep on your feet if you let her. Chef Ana and Robb, who live on the property and are always present.
🏔️ The Town. Tepoztlán is a Pueblo Mágico — one of Mexico’s most authentic, most beautiful, most fiercely traditional small towns. Cobblestone streets, a pyramid above the valley, church bells marking the hour, and market vendors who have been selling to Chef Ana for decades.
☀️ The Climate. The “Land of Eternal Spring.” 83°F days, cool nights, mountain air. Every single day of the year.
When people ask what makes La Villa Bonita special, we always say the same thing: it’s a home. And that is the only word that covers it.
🌿 More Weeks at Home in Tepoztlán
Sunshine & Slow Cooking is just one of the ways to come home this season. Here is what else is waiting for you:
🏡 Coming Home to Tepoztlán
Slower, more intimate, focused on the rhythms of life in the valley — the market, the milpa, the traditions that have shaped Mexican food for centuries. Perfect for returning guests and first-timers alike.
🍳 Mexico Cooks
A deep dive into the regional techniques, ingredients, and stories that make Mexican cuisine the only one recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
👩🍳 Ale’s Week
Chef Alejandra Quiroz steps into the spotlight for a full week shaped entirely by her own brilliant, personal cooking. Cook, hike, sip, dance. Repeat.
🦞 4 Coasts & a Glass — Seafood & Wine Week
Ultra-fresh seafood from La Nueva Viga and rare Mexican wines with a private expert tasting. Four coastlines. One incredible mountain kitchen.
💀 Day of the Dead
Tepoztlán during Día de Muertos is something you will never forget — marigolds, candlelight, ofrendas, and the food of remembrance. Books early every year.
🐷 Whole Hog Returns!
Our most legendary week is back. From nose to tail, pit to table. The guests who have done it talk about it for years.
→ SEE ALL AVAILABLE DATES AND EXPERIENCES
Come Home
More than half of our guests have been here before. That is the number we are most proud of. Not the press coverage, not the awards — though we are grateful for those too. It is the people who come back, sometimes every year, who have made La Villa Bonita their home away from home.
If you are one of them: bienvenidos de vuelta. Your room is ready. Mari is making biscuits. Kuki is waiting by the gate.
If you are joining us for the first time: there is no better season. The mountains are beautiful, the kitchen is ready, and a family you haven’t met yet is very much looking forward to meeting you.
Estás en tu casa.
You are at home.
Con todo cariño,
Chef Ana García, Chef Ale, Mari, Robb, Bits & Kuki
La Villa Bonita · Tepoztlán, Morelos, México
📞 +1 (631) 994-3436 · 🌐 lavillabonita.com
