Tuesday, March 10: Experiencing Rolando’s World of Art and Technique

  • 8:00 AM – 9:00 AM: Breakfast at Catrina de Acala

    Enjoy a traditional Oaxacan breakfast featuring atoles and local flavors, a morning ritual that celebrates the connection between land and tradition.

  • 9:15 AM – 9:30 AM: Travel to Rolando Rojas’s Studio.

  • 9:30 AM – 12:30 PM: Painting Session and Demonstration by Rolando Rojas.

    Experience a special demonstration by Maestro Rolando Rojas, who will share his process and technique — layering, texture, and color drawn from the earth. Artists will then begin applying similar principles to their own works.

  • 12:30 PM – 2:00 PM: Lunch at Los Danzantes Oaxaca

     LUNCH ·TUESDAY 10

    1:00 PM · Los Danzantes

    Los Danzantes has been recognized by the Michelin Guide for quality and consistency.

    This lunch presents a refined interpretation of contemporary Oaxacan cuisine, rooted in

    traditional ingredients.

    Curatorial Note

    The menu reflects Los Danzantes’ approach to balancing regional flavors with modern technique,

    offering a composed and elegant midday experience.

    MENU

    FIRST COURSE

    Hoja Santa with artisanal quesillo, goat cheese, tomatillo sauce, and meco chile

    SECOND COURSE

    Chicken breast stuffed with quesillo and squash blossom, red mole, sweet potato purée, and pan-roasted vegetables

    THIRD COURSE

    Guava cheesecake with pixtle (mamey seed) cream

    Fruit-infused water

  • 2:00-3:30: Continue Painting.

    Refine your pieces or begin a new study inspired by Rojas’ demonstration.

  • 7:00: Dinner at Las Quince Letras

DINNER · TUESDAY 10

7:00 PM ·Qince Letras

Qince Letras has been recognized by the Michelin Guide for quality and consistency and has received a Bibb Gourmand

This dinner has been curated to offer a balanced introduction to Oaxacan cuisine, bringing

together regional ingredients, traditional techniques, and contemporary interpretations. The

menu allows guests to engage with both familiar and exploratory flavors, emphasizing food as a

living cultural practice shaped by place, seasonality, and shared experience.

MENU

FIRST COURSE

• Milpa Soup - fresh corn kernels, serrano chile, and queso fresco.

• Squash Vine Soup - served with tlayuda and queso fresco.

• Lentil and Quinoa Salad - mixed greens, seasonal fruit, and sunflower seeds.

• Charred Broccoli Salad (Broccoli Tatemado) - garden greens, pumpkin seeds, pressed cheese, sesame vinaigrette, and chapulines.

SECOND COURSE

• Catch of the Day in Chileatole - served with chintextle butter.

• Huazontle with Quesillo (Vegetarian) - in a light tomato pasilla chile sauce.

• Traditional Oaxacan Plate - tasajo, cecina, stuffed chile, and a coloradito enchilada.

• White Pipian with Mushrooms (Vegetarian) - a traditional regional recipe, served with bayo beans.

• Mixtec Sweet Chiles (Vegetarian) - chiles in a fruity sauce of apple, pineapple, and plantain.

THIRD COURSE

• Cornbread (Pan de Elote)

• Cheese Flan

• Cacao Mousse

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