Mexico: Entrepreneurship and Regional Cuisine

Explore food sustainability practices, entrepreneurship, and regional cooking in Mexico

offered by Experiment In International Living

Share this: Share on Facebook Share on Twitter Share on google plus


Please visit our website for more information. Embark on a culinary exploration through central Mexico as you look at sustainable practices and entrepreneurship in the food industry on this summer abroad program for high school students. Advance your knowledge of local and regional foods, learn how to critique food from a professional food critic, and discover differences between corporate and locally owned restaurants. Participate in culinary workshops led by professional chefs, learn traditional cooking methods anchored in the history of specific regions, and experience the importance of and variation in different food systems. The program begins and ends in Mexico City, where you explore important historical and cultural sites, such as the Zócalo, the Catedral Metropolitana de la Asunción de María, the Frida Kahlo Museum, and the pyramids of Teotihuacan. While in the capital, enjoy exploring one of the world’s largest outdoor markets, and learn how restaurant owners and chefs examine the quality and source of food, how they identify farmers to work with, and how they budget. Take advantage of continuous opportunities for Spanish language study — particularly during the program’s weeklong homestay, as you share daily life with a host family in Oaxaca. During this time, discuss with local restaurant owners how they have worked to cultivate Oaxaca as Mexico’s culinary capital and the ways in which they have maintained traditional cooking methods and practices of wide appeal in the restaurant industry in Mexico and worldwide. In the town of El Chico, enjoy making traditional foods such as tortillas and trout under the mentorship of a renowned chef, and learn from university instructors at state-of-the-art kitchens during your stay in Puebla. Together with your group, run a farm-to-table restaurant in Mexico City under the guidance of a head chef or owner, applying the culinary, cultural, and language skills you gained throughout the program. Other activities may include designing a marketing plan as part of a group discussion related to marketing and food presentation. Orientation: Mexico City, 3–4 days Homestay: Oaxaca, 1 week Other Accommodations: University dormitory, hotels, hostels, and a ranch


  • Spanish
  • Culinary Arts


Terms & Conditions   Privacy Policy