by Anna Stockwell and Elyse Inamine
Seasons of My Heart
Visitors explore local markets, prepare regional dishes, make cheese, and bake bread pudding, among many other activities, under the tutelage of Susana Trilling (pictured), a Mexican-American chef and cookbook author who has made her home in Oaxaca for decades.Oaxaca; 521/951/508-0469; seasonsofmyheart.com
Mexico Soul and Essence
Panama-born chef and writer Ruth Alegria hosts classes in her Mexico City kitchen, including a chile identification session and workshops on seasonal dishes. For September: chiles en nogada, picadillo-stuffed poblanos dressed in walnut sauce and pomegranate seeds.Mexico City; 52/555/564-8457; mexicosoulandessence.com
Marilau Mexican Ancestry Cooking School
Marilau Ricaud comes from a long line of professional cooks and bakers and is an expert not only in the regional specialties of her home state of Guanajuato, but in the cooking of Oaxaca, Puebla, and other parts of Mexico, as well. Renowned for her tamales in particular, she offers classes ranging from salsa making to a two-week intensive on Mexican stews.San Miguel de Allende; 52/415/152-4376; traditionalmexicancooking.com.mx
Mesón Sacristía
Guests of this charming boutique hotel play apprentice to chef Alonso Hernández (pictured) in workshops on Pueblan classics like mole poblano, supplemented by trips to markets, museums, and historic sites.Puebla; 800/712-4028; mesones-sacristia.com
Zirita Culinary Experiences
Restaurateur Cynthia Martinez has created a shrine to the cuisine of small-town Michoacán. In outdoor kitchens over woodburning stoves, visitors learn to grind corn on a metate, press tortillas, and cook them on a comal guided by practiced home cooks.Morelia; 521/443/275-4536; zirita.com.mx
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