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, 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

June 23-30, 2024

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 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.
– Cabrito: Tender, slow-cooked goat.
– 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.
– 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

Chicharrones, Beer, and Pulque Adventure

Have you ever savored chicharrones (pork rinds) straight from the copper pots—crisp, hot, with avocados, lime, tortillas, a pinch of salt, and a cold beer? If not, you’re in for a treat today. Check this off your bucket list!

Morning Delight with Chicharrones – Meet master butcher Don Domingo as he prepares his famous chicharrones for the local market. This is a bucket-list experience you won’t want to miss.

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.

Evening Tasting of Artisanal Beers – Later in the evening, indulge in tasting local artisanal beers with Caudillo Cervezas.

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 Tortillas

Today, we are also dedicated to perfecting our corn tortilla technique using ancestral corn grown around Tepoztlan. 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.