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Puerto Escondido Culinary Week
Start your Mexican culinary adventure now! Dates available year-round. Call for the most up to date availability, send your request through firstname.lastname@example.org
LUXURY COASTAL WEEK IN PUERTO ESCONDIDO, OAXACA WITH CHEF HETCOR
Available at Casa Castillo
Luxury accommodations in our 9 bedroom Villa
Hands-on cooking sessions with Chef Hector of traditional Oaxacan dishes
All meals at the house – famous breakfast of a different main Mexican dish each day, lunch of dishes prepared in your 4 classes of traditional Oaxacan coastal cuisine, and exclusive gourmet dinners prepared with the imagination of Chef Hector from local ingredients.
Alcoholic and non-alcoholic drinks. If you have any special food or drink requests, we will accommodate them to the best of our abilities
Excursion to see the release of the baby sea turtles
Excursions to Casa Wabi to see the grounds and exhibits
A rustic, hammock beach day at Agua Blanca
Tasting with a local mezcal producer, trip to market to select ingredients and meet local providers
Trip to the Bahia Principal to select the freshest catch of the day right off the fisherman´s boat
Pickup in the Puerto Escondido (PXM) airport. Please contact us for pickup details before making your flight reservation to choose the best flights. Pickup and return to Huatulco (HUX) for an additional fee
Daily maid service and table service
Friday January 11 until Friday January 18
Friday January 18 until Friday January 25
Friday February 22 until Friday March 1
Friday March 2 until Friday March 8
Friday March 8 until Friday March 15
Guests arrive at PXM (Puerto Escondido International) We pick you up and bring you to the house (a 20-minute drive) Once you arrive at the villa let the ocean breeze sweep your cares away. Guests will be greeted with delicious cocktails such as Chef Hectors famous Mango Margaritas as you get accommodated in your room and stroll the property.
Snacks will be available throughout the day, and dinner will be served in the late afternoon/early evening depending on the arrival times. Later in the evening guests will enjoy Chef Hectors 4 course gourmet dinner made from primarily local ingredients. Most ingredients are grown in the gardens of local providers. Chef Hector will explain his dishes to the guests and also discuss how the week will unfold.
Today we start early with a light breakfast at 6:30 am so that we can be present at the Bahia Principal when the fishermen arrive with their catch. Chef Hector will teach you how to select the best fish. We will then go to the main market for a tour and selection of fruits and vegetables followed by traditional Oaxacan lunch at Las Juquileñas. We will return to the house with some time to relax before our first cooking session for dinner at 3:00 p.m. Let´s get started! Today we will prepare fresh tuna tostadas, Amarillito with fresh shrimp and Lechilla for dinner at 8:00 p.m.
Our famous breakfast will begin at 9:00am with a new main dish each morning, fresh fruit, yogurt, granola and fresh biscuits. At 11:00 am class will begin with the preparation of the classic Oaxacan dish Manchamanteles with pork, Chile's Rellenos with fish, and a fresh mango dessert among other side dishes. We will have lunch at 2:00-3:00 p.m. and then guests will have time to enjoy the beach and house until we have a dinner at 8:00 p.m.
After breakfast at 9:00 a.m. we will begin our cooking session at 11:00 a.m. to prepare Aguachile, Chileajo, an assortment of Oaxacan ceviches, and Escabeche de Pescado for lunch. Today is a double cooking session, and we will also prepare Tapistes de Pescado, black rice with fried plantains, nopal salad, and corn cake for our dinner. We will have lunch at 2:00-3:00 p.m. Later in the afternoon, we will organize an excursion to go shopping in the artisan’s market and to see the release of the baby sea turtles. Dinner of dishes previously prepared will be at 8:00 p.m.
Today we will have breakfast at 9:00 a.m. This morning is one to relax and enjoy the house and the beach. We will serve a light lunch in the house at 1:00 p.m. We will leave at 2:30 p.m. for a tour of the Casa Wabi Foundation and Art Center of the famed contemporary artist, Bosco Sodi. Afterward, we will have drinks and snacks at the Hotel Escondido which is next door
After our fabulous breakfast, we will start our cooking session at 11:00 a.m. Today is our Oaxacan tamale day with fresh water mussel tamales, rice with chepil, cold avocado soup, and strawberry tamales. Today we will also begin our spectacular Mole Negro that will cook for two days in preparation for our Champagne dinner on Thursday evening. Lunch will be served at 2:00 p.m. We will have a light dinner with cocktail service at 8:00 p.m.
After breakfast, we will have a relaxing rustic palapa/hammock/beach day at Agua Blanca beach and have fresh oysters, lobster, and fish. However, today is your day to decide what you like to do (additional charges apply depending on what you would like). You can go fishing, take a surfing lesson, go shopping in Puerto Escondido, read a book by the pool. It is a day to rest, explore or shop. You can go with us to Agua Blanca or do what your heart desires. We have a tour guide available as well if you would like to choose from a variety of options. Later in the day, we will schedule a visit to a local Mezcal producer to try the different varieties. Our farewell Champagne Mole dinner will be served at 8:00 p.m.
Parting is such sweet sorrow….! Today we have breakfast and will take you to the PXM airport. We know that many of the flights are early to go to MEX so whenever your flight time is we will get you to the airport at the appropriate time. We look forward to seeing you again on another culinary adventure with Chef Hector.
Cooking in Paradise all-inclusive Luxury Culinary adventure Package Pricing
Per Person Single Occupancy 3,550
Per Person Double Occupancy 2,650
Per Person triple Occupancy 2350
Per Person Quadruple Occupancy 1,950
Start your Mexican culinary adventure now!
Dates available year-round.