Maylin’s passion for Oaxaca:

Oaxaca has my heart. This state is steeped in our ancestral heritage, pulsating with vibrancy and inspiration. From its captivating aromas and hospitable people to its revered traditions, art, cuisine, and landscape. Oaxaca is the heartbeat of Mexico.

This itinerary is subject to changes as we get closer to the trip to enhance the experience, and also for logistics depending on the size of group and reservations. These experiences will remain intact, or different ones may be substituted.

Day 1: Arrival in Oaxaca

• Arrive in Oaxaca City and check into your four star hotel.

• Evening: Welcome dinner hosted by Chef Maylin Chavez featuring the chef who defines Oaxacan cuisine and arguably put it on the map. 

Day 2: The Heart of the City & Agave Spirits

• Morning: Guided walking tour of Oaxaca’s historic center, including the Ethnobotanical Garden.

• Lunch: Traditional Oaxacan market experience at Mercado 20 de Noviembre.

• Afternoon: Agave education session and Mezcal flight hosted by a local expert (similar to the sessions hosted by Mezcal Unión).  

Day 3: The Art of the Mole

Mole represents far more than a dish—it’s a living expression of heritage, memory, and identity. Rooted in the traditions of Oaxaca and across Mexico, mole embodies the layering of cultures, histories, and celebrations. A staple in my home and cuisine.

• Morning: Hands-on cooking class with an indigenous chef, collaborating with Chef Maylin Chavez, focused on mole.

• Afternoon: Visit to local artisans in Teotitlán del Valle to see traditional rug weaving.

• We will enjoy one of Maylin’s favorite for dinner.

Day 4: Ancient Ruins & Rural Flavors

• Morning: Early departure for Monte Albán, the majestic Zapotec archaeological sit spending time learning about the ruins.

• Lunch: "Campestre" style lunch in a rural village, focusing on open-fire cooking.

• Evening - open for you to explore, with recommendations from Maylin, or have fun finding your own!

Day 5: Coastal Inspiration (The "Mariscos" Day)

• Morning: Seafood sourcing workshop—exploring how coastal Oaxacan flavors are brought to the city that focuses on Maylin’s love of seafood.

• Lunch: Pop-up style lunch featuring Chef Maylin’s signature seafood dishes, such as her renowned Ceviche Verde.  

Day 6: Mezcal Journey into the Valley

Mezcal is a deeply personal connection to land, lineage, and ritual. Born of the agave and shaped by time, it reflects the same patience and reverence that I bring to my cooking.

Rooted in the traditions of Oaxaca, mezcal represents community and craftsmanship—the hands of mezcaleros, the fire of the palenque, the spirit of celebration and remembrance. Each sip carries story, place, and ancestry.

• All Day: Field trip to Santiago Matatlán (the "World Capital of Mezcal") to visit small-batch palenques and learn about the pit-roasting process. We will eat a nicely paired lunch on-site.

• Evening - open for you to explore

Day 7: Contemporary Oaxaca

• Morning: Visit to the Oaxaca Museum of Contemporary Art (MACO) or local galleries. Also, a visit to Catedral de Oaxaca.

• Dinner- Rooftop Dinner overlooking  “ Catedral de Oaxaca”at sunset – Cocina de Autor Pitiona

Day 8: Leisure & Farewells

• Morning: Free time for shopping for black pottery (barro negro) or textiles. (Bring something in which to bring back your finds!!

• Evening: Grand Finale Dinner—a six-course Oaxacan feast where we will watch the street come to life, with so much Oaxacan energy to cap off our incredible week+.

Day 9: Departure

• Check out! Depart for Oaxaca International Airport.  

About Chef Maylin:

Motivated by a fervent dedication to champion sustainable aquatic foods and advocate for ocean health, Chef Maylin Chávez draws inspiration from her culinary heritage and experiences in Baja and the US. Through her work as a Brand Ambassador for esteemed blue food brands, she aims to elevate awareness, inspire innovation, and encourage the prioritization of ocean-friendly ingredients among culinary enthusiasts and chefs. With a focus on ethical and sustainable sourcing, Maylin endeavors to catalyze a positive shift in the food industry towards a more conscientious and eco-friendly food system that benefits both our bodies and the environment.

Opening Olympia Oyster Bar in Portland in 2014, Chef Maylin Chávez skillfully blended flavors from the Pacific Northwest with Baja traditions, earning accolades from prestigious publications such as Bon Appétit, Sunset Magazine and The Food Network. Her dedication to sustainability and commitment to ocean-friendly practices were recognized when her restaurant earned the prestigious James Beard Foundation sustainable certification, further solidifying her status as a trailblazer in the culinary world, showcasing her ability to create delicious dishes while prioritizing ethical sourcing and environmental consciousness.

Beyond her restaurant endeavors, Maylin has showcased her talent on popular culinary shows including Food Network’s Guy’s Grocery Games and Chopped, and co-hosted “The Fishmonger with Tommy Gomes” to raise awareness about sustainable seafood and the American Commercial Fishing industry.

Renowned as a pioneer in the sustainable aquatic food industry, Chef Maylin Chávez is highly sought after by prestigious blue food brands to passionately advocate for and promote their products.

Pricing/Terms

9 days/8 nights — Early Bird Price $5880/pp Double Occupancy for bookings made by May 31, 2026. $6180 thereafter.

$1000 single supplement. (There may be a surcharge due with any significant fluctuations in the dollar/euro exchange rate.)

(see deposit and payment details below)

Non-refundable deposit of full cost of trip due to secure your spot(s) via check only. All payments are non-refundable, except in the case we do not meet the minimum number of guests, in which case your funds will be returned. PLEASE CALL CHRIS AT 503 314 4221 TO INITIATE THIS PROCESS.

While our trips feature smaller groups for maximum enjoyment and interaction, this trip is subject to a low minimum number of guests. Please do not buy airfare until we inform you that the minimum has been met.

WHAT IS/ISN’T INCLUDED: This trip includes accommodations in beautiful 4-Star hotels, hotel taxes, at least 12 food and/or beverage experiences in addition to breakfast, and associated gratuities, and transportation to our excursions in the country away from the cities during the trip. 

They do NOT include airfare or transfers to and from airports or trip insurance (which we strongly recommend) and can be purchased online, mini-bar, incidentals, food not published on itinerary, non-dining gratuities (generally for drivers, tour guides) and personal expenses.

Pescatarians can be accommodated. Please ask about other food issues/allergies. This is called Portland Food ADVENTURES for a reason. Our trips are not great for people with restrictive food issues.

Lastly, our groups are really fun, and we want to make sure we keep them that way. So, if you’re a flexible, open traveler who appreciates the opportunity to sit back and let us do the planning and the legwork while you eat and drink really well, this trip is for you. If you need to be in complete control of your schedule, and need to know what’s happening months in advance on Friday at 3pm during the trip, this may not be the best way for you to travel. Our guests who put this in our hands report the times of their lives!!

We can help you with excursions before, during and after as well.

YOU ARE WELCOME AND ENCOURAGED TO CALL CHRIS AT 503 314 4221 TO DISCUSS THE TRIP BEFORE OR AFTER MAKING YOUR DEPOSIT. 

We strongly urge you buy travel insurance.

We cannot refund your deposit, but trip insurance can help so much!

AAA, insuremytrip.com or Allianz offer policies. It’s a good idea to purchase insurance within 30 days of booking!!

We also have an affiliation with Wanderwell. Get a quote here: https://www.gowanderwell.com/affiliate/portland-food-adventures