Wednesday, March 11: Ancient Spaces and Living Walls

Generally sunny despite a few afternoon clouds. 88° | 55°

  • 9:00 AM: Depart from Hotel Catrina de Alcalá.

  • 9:30 AM – 11:30 AM: Visit Monte Albán Archaeological Zone. The van will pick up the group, stay with us until after lunch, then return everyone to the studio.

    Explore one of the most important ancient Zapotec cities. Observe its geometry, textures, and monumental balance. Take time for sketching and photography, focusing on light, shadow, and spatial rhythm, elements that will later inspire your paintings.

  • 11:30 AM: Travel to Jalatlaco.

  • 11:50 AM – 12:50 PM: Walk through Jalatlaco.

    Discover this colorful neighborhood filled with murals, doors, and textured walls. Artists may do quick sketches or take photographs of architectural details, street scenes, and color combinations for future compositions.

  • 1:00 PM: Travel to Asador Bacanora.

  • 1:00 PM – 2:30 PM: Lunch at Asador Bacanora.
    Enjoy contemporary Oaxacan cuisine in a relaxed setting.

 LUNCH · WEDNESDAY 11

1:00 PM · ASADOR BACANORA

Asador Bacanora has been recognized by the Michelin Guide for quality and consistency and has received a Bib Gourmand.

This dinner highlights contemporary Oaxacan cuisine rooted in fire, seasonality, and regional ingredients. The menu reflects the dialogue between traditional techniques and modern presentation, emphasizing balance, clarity of flavor, and respect for local products. Each course invites guests to experience Oaxaca through a lens that honors both heritage and innovation.

MENU

FIRST COURSE

Bacanora Salad – mixed greens, beet purée, caramelized walnuts, sheep’s milk cheese,

strawberry-balsamic vinaigrette, and red berries.

SECOND COURSE

Zarandeado Fish – catch of the day, piquín chile hummus, and quelites salad.

THIRD COURSE

Melon Mousse – melon and mango sauce with morita chile, honeycomb, pennyroyal sponge cake,

red berries, butter crumble, and edible flowers.

Beverage included: one beer (Victoria or Corona) or soft drink, and one

American coffee per person.

  • 2:40 PM: Return to Rolando Rojas’s Studio.

  • 3:00 PM – 4:30 PM: Painting Session at Rolando Rojas’s Studio.

    Develop works inspired by Monte Albán’s architecture and Jalatlaco’s textures — connecting ancient structures and modern life through form and color.

  • 7:00 PM: Dinner at Levadura de Olla - 6–8 minutes walking from the hotel

 Dinner · WEDNESDAY 11

7:00 PM · LEVADURA DE OLLA

Levadura de Olla has been recognized by the Michelin Guide for quality and consistency.

It is recognized for its deeply rooted Oaxacan cuisine, use of native ingredients, and thoughtful

contemporary interpretation of traditional techniques.

This dinner has been curated to present Oaxacan cuisine as a cultural system shaped by territory,

seasonality, and inherited knowledge. The menu brings together ancestral techniques, native

ingredients, and regional moles to reflect the continuity of culinary practices that function as

both sustenance and cultural expression. Each course invites an understanding of food as a form

of embodied history and collective memory.

MENU

TO SHARE – CENTER OF THE TABLE

Guacamole with a selection of avocados

Roasted chile salsa

Blue corn and yellow corn tostadas

Chapulines

FIRST COURSE

Zucchini (wicha) and chilacayota with white pipián and mint.

SECOND COURSE

Fresh cheese tamal with squash blossom, served with black mole and coloradito.

THIRD COURSE

Native Oaxacan tomatoes, beet purée, and fruit vinaigrette.

FOURTH COURSE

Fried quesadilla with grilled fish “a la mexicana” and chintextle lactonesa.

FIFTH COURSE

Traditional fiesta mole from San Mateo Yucutindó, chicken leg, and dry

pozole with hoja santa.

DESSERT

Corn pound cake with rosita de cacao cream, pineapple compote, and honey,

and pennyroyal

Follow Us