Sabores de México: From Farm to Table I Oaxaca Field Trip

Students participating in our class, Sabores de México: From Farm to Table (LAS 405/505), recently went on a 10-day trip to Oaxaca!

The students visited organic coffee farms, greenhouses, learned about sustainable agriculture, and tried dishes made from local corn varieties.

Students engaged with a variety of local cooking practices, such as learning how to make Tejate (a maize and cacao beverage), cooked alongside skilled artisans from a women’s weaving cooperative, and also learned about mezcal production.

This field trip helped students gain a deeper appreciation for the interconnectedness of food, culture, and the environment.