Barbecue is a time-honored tradition in Mexico, celebrated in various delectable forms. From Cochinita Pibil in the Yucatan, Parilladas in Nuevo Leon, to Barbacoa in Hidalgo, each region offers its unique twist on this beloved technique. Now, at La Villa Bonita Culinary Vacations, you have the exclusive opportunity to dive deep into this rich tradition.
Join us as Chef Ana brings her dream to life by creating our very own barbecue pit, where guests can immerse themselves in the diverse world of Mexican barbecue. In partnership with Adalberto “Beto” Rios Lanz—a barbecue expert, top travel and culinary writer, world-renowned UNESCO photographer, Netflix star of “Taco Chronicles,” Ghost writer for numerous food books including “The Cabrito Path,” and Chef Ana’s life-long friend since they were small children—this experience promises to be unforgettable.
Learn about the history of barbecue in Mexico directly from Beto as you master the art of creating these culinary delights, from traditional methods to modern innovations.
Beto is a gastronomic researcher, professional photographer, professor, writer, and editor with a career spanning 25 years. His work has taken him across most of Mexico and various countries on five continents. He is the author and co-author of more than 30 books and hundreds of articles for magazines and newspapers, reviewing gastronomy from the perspectives of history, culture, and the development of societies around food, agriculture, livestock, and fishing production. In 2020, he was awarded the Ricardo Muñoz Zurita/Culinaria Mexicana Medal of Merit for his career in Gastronomic Research. You may recognize Beto from his appearance on the immensely popular Taco Chronicles on Netflix. Beto and food are inextricably linked; he researches, documents, and photographs the culinary world and practices it as the Fire Master for the Mexican Society of Grill Masters. Under his guidance, the society won second place in the World Barbecue Cooking Contest in Memphis in 2021.
Don’t miss out on this unique culinary adventure! Book your spot now and experience the authentic flavors of Mexico with La Villa Bonita Culinary Vacations.
MEXICAN PIT BARBECUE AND GRILLING WEEK
Jan. 11-18, 2026
IMPORTANT: This schedule is posted to give the guest a general idea of our BARBECUE AND GRILLING WEEK. Please check your package details for included elements. The schedule and lineup of dishes may change to take advantage of seasonal dishes, ingredients or the interests of our guests. LVB reserves the right to modify this schedule and the dishes contained therein.
Sunday – Make yourself at home!
Guests arrive at MEX (Benito Juarez Mexico City International) with airport pickup provided. 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 as well as snacks such as guacamole, cheeses, home-made salsa, and chips.
Later that afternoon/evening guests will enjoy Chef Ana’s 4-course chef’s table gourmet dinner made from primarily local ingredients grown in the garden or from local providers. Chat with Fire Master Beto as we sip exotic cocktails. Dinner is served within our ample open-air kitchen with a 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 Beto will discuss how the week will unfold.
Monday – Kick Off Your Culinary Week with a Northern Mexican Carne Asada
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.
Begin your week with a traditional northern Mexican carne asada on our HUGE wood-fired grill, “La Titanica.” The north is renowned for its parrilladas, and we’ll start with a classic Monterrey-style Sunday asada.
What You’ll Cook
La Titanica
– Carne Asada: Juicy grilled beef, a northern favorite.
– Discada – a guisada grill technique originally inspired by cooking in a hubcap (as seen above)
– Volcanes: Grilled tostadas topped with chorizo and cheese.
– Grilled Green Onions: A smoky, savory side.
– Caesar Salad: Crisp, refreshing, and perfectly dressed.
– Frijoles Charros: Hearty Mexican-style beans.
– Flour Tortillas: Soft, freshly made by hand.
We’ll also whip up salsas that pack a punch:
– Tomatillo Ash Salsa: Smoky and tangy.
– Tatemada Salsa: Roasted to perfection.
– Topo Chico Avocado Salsa: Creamy and refreshing.
Variations might include:
– Al Pastor: Marinated pork cooked on a vertical spit.
– Rabbit: Delicately grilled or roasted.
– Dutch Oven Cabrito: Slowly cooked for maximum flavor.
– Barbacoa Norteña: Succulent beef short rib or tongue.
Essential Pairings and Sweet Endings
No northern parrillada is complete without beer, and for dessert, you’ll savor Piloncillo Quesadillas, a delightfully sweet treat.
Tuesday: Dive into the Flavors of the Yucatan and Quintana Roo
Join us for an unforgettable culinary journey celebrating the vibrant cuisine of the Yucatan and Quintana Roo. Today, we’ll ignite the pit for our star dish, Cochinita Pibil, and explore a rich tapestry of Mayan flavors. Spend a full day cooking in our stunning open-air kitchen with Chef Ana and Beto. Experience the thrill of the grill, the depth of the pit, and the beauty of Mexican culinary traditions.
What You’ll Cook
– Cochinita Pibil: Slow-roasted pork with achiote and wrapped in banana leaves in the Pib (or pit).
– Tik-n-Xic Fish: Grilled fish with Xni-Pec salsa.
– Panuchos: Tortillas stuffed with beans.
– Caballero Pobre: Traditional Yucatecan dessert.
– Corn Tortillas: Freshly made by hand.
– Agua de Chaya: Refreshing chaya leaf drink.
We may also prepare:
– Puk Chuk: Grilled meat with a spicy twist.
– Recado: Rich and aromatic mole.
– Papadzules: Tortillas filled with hard-boiled eggs and pumpkin seed sauce.
– Marquesitas: Crispy crepes filled with cheese or chocolate.
– Queso Relleno with Picadillo: Cheese stuffed with seasoned meat.
Wednesday: Experience the Ultimate
Goat Cheese and Pulque Adventure
Meet one of Mexico’s premier producers of goat cheese and meet her goats that create a world-renowned, prize winning product. Meet Sierra Encantada owner and cheese master Regina and have an opportunity to try her goat cheese, goats milk caramel, and even bring some home!
Pulque Hike and Lunch in the Hills – Embark on a pulque hike up the mountains to discover how this traditional drink is harvested and crafted directly from the master pulquero. Enjoy a scenic lunch in the hills hosted by our guides at Corazon de Agave. This is journey to discover Mexico’s indigenous roots with this pre-hispanic drink.
Thursday – Embrace the Art of Modern Mexican Barbecue:
Smoke or be Smoked!
Today is all about smoking! Experience cutting-edge Mexican barbecuing techniques with Fire Master Beto. We’ll ignite the smokers and grills to explore innovative ways of harnessing our primordial fire.
Techniques to Master
– Cold Smoking: Infuse delicate flavors with low heat.
– Dry Heat Smoking: Achieve perfect texture and taste.
– Grilling: Master the art of the open flame.
What You’ll Cook
– Mexican Street Chicken: Juicy and flavorful.
– Cecina Asada: Thinly sliced, salt marinated beef.
– Longaniza: Spicy Mexican sausage.
– Queso Fundido: Melted cheese dip.
We’ll also explore:
– Mexican-Style Ribs: With various chile-based rubs and sauces.
– Grilled Vegetables: Including equites ahumados, chayotes, and chilacayota squash.
– Additional Delicacies: Smoked shrimp (camarones ahumados), frijoles envenenados, and empalmes.
Whether you’re an expert seeking new ideas or a beginner looking to build a solid foundation, you’ll gain invaluable skills working hands-on with Beto. Get ready to smoke or be smoked!
Friday – Meet the Star of the Week: Beef Pit Barbacoa!
Today, we celebrate the pinnacle of Mexican barbecue with Beef Pit Barbacoa from Hidalgo! Join guests and Beto as we fire up the pit to prepare this ancient and beloved dish. We’ll lovingly wrap the beef in maguey leaves and cover it with stones, dirt, and love. Slow cooking is the secret to this premier barbecue dish of Mexico!
A Day of Culinary Mastery
While the barbacoa slow cooks, we’ll create a variety of delicious dishes on the grill and in the kitchen:
– Consome: Rich, flavorful broth to accompany the barbacoa.
– Mexican Pecan Grill Pie: A sweet and nutty dessert.
– Birria in a Dutch Oven: Spicy and savory slow-cooked meat.
– Salsa Borracha: Made with pulque from our Wednesday excursion.
– Fish in Hoja Santa and Banana Leaves: Delicately flavored and perfectly cooked.
Mastering Corn and Wheat Tortillas
Today, we are also dedicated to perfecting our corn tortilla technique using ancestral corn grown around Tepoztlan. Also we will learn how to make wheat tortillas. Join us for a day filled with rich flavors, traditional techniques, and the joy of cooking together.
Saturday: Your day, your way.
After your delicious breakfast, you have a day to enjoy on your own. Take a hike, enjoy the weekend artisan market, go out for lunch or just relax. Today is a day to do whatever your heart desires . . .
Sunday: Departure
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.
Tepoztlan, the original “Pueblo Magico” (magic village) and one of Mexico’s most unique destinations is located about 5280 ft. above sea level and roughly 1 hour 15 minutes south of Mexico City making transportation easy (we pick you up in the Mexico City airport and bring you back). Because of its incredible “eternal spring” climate, Tepoztlan is a year-round destination where our award-winning packages take place.
Due to its year-round average daily temperature of 83 F/28 C, Tepoztlan has become an off-the-beaten-path destination for those who want a wonderful climate with a picturesque, artistic, authentic, and traditional Mexican backdrop. Tepoztlan’s temperate climate with prevailing sunshine, its wonderful adobe facades, incredible local festivals, and ancient cobblestone streets attract Mexicans and foreign tourists from all over the world who seek a traditional, small-town environment.
Tepoztlan is one of the most unique, authentic, and safest places you can visit and has one of the lowest crime rates in the American hemisphere. You will get this understanding in the first 15 minutes after setting foot in the village. It is a place that time seems to have forgotten with time-honored culinary traditions, wonderful local produce, and a very enjoyable pace of life focused on family and friends.
Tepoztlan is made up of artists, stubborn townspeople, and subsistence farmers who vigilantly guard their traditions from change, which makes it an ideal destination for the “foodie” and the traveler seeks to experience a rich culture. “Tepoztecos,” as they are known here, appreciate the foreign tourist because you appreciate their culture. You can walk anywhere day or night and people will say “hello” to you, be cordial, but not overburdening.
This Magic Village with its mystical vibe is known as the “Sedona of Mexico” and consists of a very small, tight-knit community where people are very content with their lifestyle — a full social calendar that consists of constant cultural events, celebrations, and festivals during both the week and weekend. Tepoztlan is a piece of art without comparison – exquisite but not commercial. In Tepoztlan, you will hear the enveloping sounds of the community, the church bells, the rooster crowing, the occasional firecracker and the music wafting through the valley. So, enjoy your stay and when you go home, please tell everyone about your experience in the “hidden culinary jewel of Mexico.”
Mexican Pit Barbecue & Grilling Week
Jan. 11-18, 2026
This week is a 7-night package only. All packages include:
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- Airport pickup and return to MEX (Benito Juarez Mexico City) airport (ask for shuttle times)
- 4 days of hands-on cooking with Chef Ana and Beto Rios, including pit barbecue and grilling
- gourmet chef’s table welcome dinner on Sunday evening made of locally sourced ingredients from Tepoztlan producers and our garden
- 1 excursion day to see how chicharron is made with a master butcher, artisan beer tasting, and other fun experiences
- hotel room on the grounds of La Villa Bonita with en suite bathroom and shower
- breakfast on all days, lunch on all cooking days, all alcoholic and non-alcoholic drinks on site, access to bar and kitchen throughout your stay
- daily maid service
- laundry service during the week
- Pdf manual with all the recipes you cooked during the week and photos of your experience (this will come after you have departed, but it is worth the wait!)
- vigorous and speedy wifi
Double Occupancy $2499 USD plus tax per person (we do not match roomates)
Single Occupancy $3299 USD plus tax per person
There is a 5% discount for payment in full, or you can pay half now and half on the first day of the first full month before arrival without the discount. IVA sales tax is 16% and will be added to your total.
We have 4 rooms with two twin beds or a king and 4 with a fixed king bed. Ask about what bed options are available when making your reservation.
La Villa Bonita No-Change-Fee Guarantee!
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.
Payment Options and Sales Tax
You can receive an additional 5% discount by paying in full upon making your reservation or you can pay full price paying half to reserve and half due on the first day of the month prior to arrival. 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 for the staff are not included.
Welcome to Chef Ana´s mountain home that was specially designed for her culinary program. La Villa Bonita was built in a citrus orchard on a hectare of terraced land and consists of 8 guest rooms all with private baths. Each of the guest rooms has a different design and all are very comfortable. All rooms have a king bed and some rooms have the possibility of 2 twin beds or 1 king and french doors that open up to a common courtyard with incredible views of the surrounding mountains and steps from the open-air kitchen. Chef Ana and her family live on the property as well in their townhouse.
The specially-designed open-air kitchen is complete with a living area, three sinks, lots of cooking and prep space as well as a 360-degree view of the majestic 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.
Airport Departure. For departure, we have more flexibility. If you would like to use our shuttle, your departure time should be after 12 noon. You may leave earlier for an additional fee. We have an Uber driver on call who charges about 115 USD.-
Included
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Not Included
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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.
Contact Info
Start your Mexican culinary adventure now! Dates available year-round. Contact us for the most up-to-date availability.
+1 (631) 994-3436 // US
email: reservations@
