The holidays are a very special time in Tepoztlan. The town is full of light and color as this idyllic small town gets ready for Christmas. This week you will have the opportunity to cook Christmas Eve dinner with a lineup of traditional Mexican favorites. Celebrate with Chef Ana’s family and friends with a special Christmas Eve dinner. Escape the cold with a new holiday tradition!
Guests arrive at MEX (Benito Juarez Mexico City International) with airport pickup. The trip takes 1.5 hours from Mexico City to La Villa Bonita and guests will be greeted upon arrival with a delicious homemade cocktail such as Chef Ana’s famous Margarita made with her own Calamondine Orange liquor.
Later that afternoon/evening guests will enjoy Chef Ana’s 4-course gourmet dinner made from primarily local ingredients grown in the garden or from local providers. Dinner is served within our ample open-air kitchen with view of the valley below or above our kitchen in the elevated dining area with a 360-degree view of the mountains. Chef Ana will explain her dishes to the guests and also discuss how the week will unfold.
The day begins with Chef Ana’s famous big breakfast with fresh fruit, biscuits, homemade jams and jellies along with a new traditional Mexican main dish each morning. Guests will go to the local Tepoztlán market to select the best ingredients from Chef Ana’s local providers and bring these ingredients back for the cooking session in the open-air kitchen.
Today we will be preparing for our Christmas Eve Celebration. This will be a full day of cooking beginning right after breakfast as many dishes must be prepared for dinner that evening such as Pierna (pork leg), Romeritos (mole with shrimp cakes), Bacalao a la Vizcaina (salted cod in red sauce) and other amazing side dishes and drinks. Don’t worry! We will also have lunch while we get the dishes ready!
The day begins as always with a fabulous breakfast and a trip to the market to select ingredients and to meet the local butcher and cheese vendor. Guest return to LVB to cook up a storm. An example of dishes on this day may be fillings or “guisados” for classic Morelos quesadillas such as squash blossoms, huitlacoche, fresh pork rinds in a green tomatillos salsa, potatoes, and chile poblano strips. Learn how to use white, blue, or red masa produced from ancient corn varieties grown locally. Guests enjoy lunch of dishes prepared with drink service in the open-air kitchen or the elevated terrace. After late lunch, guests will have an opportunity to take a walk into the downtown, relax around the pool with a good book or take a great nap! You are on vacation, it is up to you!
Later in the evening, we will have a Christmas Eve party with Chef Ana’s family and friends complete with fireworks, the depiction of the original posada in miniature, and a wonderful Christmas Eve dinner.
Today is a Christmas like no other — today is your day to relax and do what you would like. After breakfast, this is your day off but the town DOES NOT CLOSE on Christmas day. You can tour the Ex-Convent, take a hike up to the Tepozteco pyramid, go to Christmas mass, walk around town, shop and have lunch downtown or hang out and relax on the property with a good book. How many Christmases have you spent doing what you would like to do?
Breakfast starts a day of incredible local cuisine, local sites, and a traditional lead-free pottery demonstration. After coffee in the kitchen, guests will join Chef Ana on a walking/eating tour of the Tepoztlan market, visit the Ex-Convent and museum as well as try a wide variety of local delicacies in the market. Walk, learn and eat like a native, delicacies such as itacates, pancita, cecina, and traditional Morelos quesadillas. This is the day to see the wide variety of ingredients and dishes that Tepoztlan has to offer.
After the tour, guests will witness a demonstration of how to make traditional lead-free pottery from a producer in Tlayacapan by the name of Dona Chayo and her husband Margarito. This is the incredibly beautiful and useful potter that Chef Ana uses in her culinary classes and at home. It is both ecological and beautiful. Chef Ana and Chayo have cultivated a great friendship as they have worked together to promote lead-free pottery as well as preserve the traditional methods handed down for generations. Chayo’s family has produced pottery in the traditional way for generations. Guests will have an opportunity to purchase his traditional rice and bean pots, flatware, cazuelas among many other great items.
We start with a fabulous breakfast as usual and begin our preparations to enjoy the grandeur of Mole. This timeless Mexican classic is a joy to make and taste. Depending on the option chosen, side dishes may include clay pot beans, classic white rice, and the sinfully delicious Tres Leches Cake.
After a hearty breakfast, guests will dedicate the day to the production and use of masa with a trip to the Masa Mill to produce our own masa from corn grown locally. The original “to go” packet in pre-Columbian times was the Tamale in corn or banana leaf husks. This easy to carry and nutritious meal could be put in a bag or satchel and carried for sustenance on long journeys to neighboring villages. Learn how to make this Mexican classic as families have done for generations with squash and corn, shrimp, pork tamales in red sauce as well as delicious dessert tamales such as pineapple and pecan, or strawberry. Mmmmmm! Delicious! You will never look at the tamale in the same way again!
After breakfast, we will organize our return to the Mexico City airport and count the days until we see each other again for a new culinary adventure.
Chef Ana Garcia offers you a glimpse into a world that few outsiders ever experience. Become a part of Chef Ana’s culinary family for a week at her specially designed culinary hotel in the foothills of the Tepozteco mountain. Access a rich side of Mexico that few outsiders have ever seen – not as a tourist – but as a real member of the family.
As you select your daily ingredients, you will be warmly greeted by the butcher, the cheese maker, the fruit vendor, the baker, the strawberry producer as if you have lived in Tepoztlán forever. Take your corn to the mill with the local Tepozteco women to make the freshest tortillas you have ever tasted. Pick fruit on the grounds of La Villa Bonita’s organic orchard to use as an ingredient in the day’s meal. For Chef Ana, every great meal starts with great ingredients and at La Villa Bonita you will learn from the expert.
Learn the mouth-watering dishes that have made Mexican cuisine one of the world’s best: chiles en nogada, red and green mole, chile atole, cochinta pibil, and a varierty of delicious tamales among many others traditional dishes from which to choose. Chef Ana will suggest seasonal dishes and all-time favorites to make your experience fun and informative. Make your first corn tortilla starting with ancient varieties of corn grown right in the village. Spend the day with Chef Ana in La Villa Bonita’s open-air kitchen with a view of the majestic convent in one of the world’s most delicious year-round climates.
The local kids will say ¨buenas tardes” to you as you walk the ancient cobblestone streets in search of the perfect gift to bring home. Maybe after lunch you will take the hike up to Tepoztlán’s pyramid perched on a mountain top. Or maybe you will just relax by the pool carved out of a volcanic rock with a good book. La Villa Bonita offers a fun, safe, and culturally-interesting vacation all in one.
We want you to enjoy your vacation at La Villa Bonita and we know that things may come up that preclude you from joining us. While we do not accept cancelations or refund payments, if you need to change your reservation for any reason you can do so once without penalty and subject to availability. You will receive a credit towards the same experience that you can apply to a different date or different experience. If you choose a more expensive experience you will need to pay the difference. Please contact us for further details.
You can receive an additional 5% discount by paying in full upon making your reservation or you can pay full price in 3 equal and consecutive monthly payments (or less if fewer than three months remain before your dates). The 5% discount is not valid with any other discount, sale or promotion. We will send you an invoice by email that you can pay online or you can call us and we will receive your payment information. Prices do not include 16% sales tax which will be added to the final price of your package. Tips are not included.
This is Chef Ana´s mountain home that was specially designed for her culinary program. The property consists of 6 guests rooms all with private baths. All rooms have a king bed and some rooms have the possibility of 2 twin beds or 1 king. The property is a big citrus orchard on a hectare of terraced land, complete with an herb and vegetable garden. The specially designed kitchen is complete with a living area, three sinks, lots of cooking and prep space as well as a 360 degree view of the magestic mountains. Above the kitchen sits our 16 person capacity glass table with an incredible panoramic view of the Tepozteco mountains, the ex-convent, and the town below. La Villa Bonita is located in a very quiet residential area of town away from the downtown hum.
La Villa Bonita offers Chef Ana Garcias’ award-winning culinary and cultural vacation experiences in our specially-designed resort in the foothills of the Tepoztlan valley.
Start your Mexican culinary adventure now! Dates available year-round. Contact us for the most up-to-date availability.
+1 (646) 216-8604 // US
+521-777-233-5805 // Mexico direct