into the heart of oaxaca
Dia de Muertos
Oct 25-nov 3, 2026 | 10 Days
During this season in Oaxaca, families build altars to honor their loved ones, prepare the foods that belonged to the transcended, visit gravesides and celebrate together through ritual and long-standing traditions. This isn't a tour where you observe from the outside. This is Kaelin's invitation into that world as part of their family.
Chef Kaelin grew up in Etla between his mother's cooking school and his father's tomato ranch. Día de Muertos is his favorite time of year. Every Day of the Dead, he celebrates with the Oaxacan families and artisans he's known for years, cooking, eating and sharing at their tables. On this journey, he brings you into those relationships.
On this 10-day journey, he brings you into that circle. You'll prepare pan de yema and mole chichilo with Doña Mago at the cooking school. You'll cut cempasúchil and build the altars. You'll taste the mezcals and share the meals that belong to this sacred time. You'll understand why Día de Muertos is Oaxaca’s beloved season.
This is a small group. Deliberately sized so you can be present without overwhelming the families who welcome you. There is participation in their communities and the privilege of being held in someone else's tradition.
what is dia de muertos?
Guided by
Chef Kaelin Ulrich Trilling
Oct 25-Nov 3, 2026
Oaxaca City & Villages
from $5,489 USD
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Sunday October 25th
Welcome dinner at a celebrated Michelin-star restaurant in the heart of Oaxaca -
Monday October 26th
We kickstart the cooking classes at our ranch with a cheese-making demo of quesillo, queso fresco, requesón and followed by antojitos made out of masa. Enjoy a traditional Oaxacan breakfast. Continued with fish and seafood forward cooking class. -
Tuesday October 27th
We visit a zapotec village to tour the market and visit a family of artisans for a demonstration of rug weaving. We lunch at a spot beloved by locals. -
Wednesday October 28th
Start the day with a tour of Central de Abastos and off to the cooking school for a class focused on the diverse moles in Oaxaca. -
Thursday October 29th
A guided walk through the charming Mercado de Ocotlán continued to visit the homes of artisans. Lunch at Michelin-star Almú eatery and closing the day with a mezcal tasting. -
Friday October 30th
An early start for a cacao masterclass at the cooking school to the learn prehispanic method of making chocolate and baking Pan de Muertos to eat and present to the altar.
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Saturday October 31st
Visit a marigold plantation to cut our own flowers to create our altar and continue the hands-on experiences by making mole negro from scratch
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Sunday November 1st
You’ll have the day to yourself to later enjoy a special 7-course dinner cooked by Kaelin and the team. Finish the night at the comparsas, a festive parade with drinks in hand and live music.
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Monday November 2nd
A day trip to the mountain village for an incredibly special meal prepared by Doña Rafaela, a dear friend of the family for over 30 years. Accompanied live music and the iconic Morteros, to host our very own comparsa. -
Tuesday November 3rd
Enjoy the morning breakfast and we wish you a safe return home
Day-by-day Itinerary
Learn how to make tamales
Bake Pan de Yema
Cook mole chichilo from scratch
Taste 25 wild agave mezcals
Eat the emblematic mole coloradito
Make masa antojitos on the comal
Each day, we visit the surrounding countryside to experience the craftsmanship that makes Oaxaca unique. We meet artisans who weave intricate textiles, shape pottery, and carve wooden sculptures.
We will take part in hands-on cooking classes at Rancho Aurora, where we learn to prepare traditional Oaxacan dishes, including various moles and tamales. You’ll get to see how Oaxaca’s famous quesillo cheese is made, learn the traditional way of grinding chocolate on a metate and prepare pan de muerto for the holiday.
One special highlight is visiting a marigold plantation, where we harvest our own flowers to contribute to the altars we will help create. This hands-on experience deepens our connection to the traditions of Día de Muertos, as we learn about the symbolic importance of these flowers in guiding spirits back to the world of the living.
Cultural and Culinary Exploration
Cut your own cempasuchil
Visit a graveyard celebrations at night
Enjoy a village party
Shop at the seasonal market
Build your altar
Tour the central market
DIA DE MUERTOS
October 25 - November 3, 2026
$5,489 USD
This tour is curated and unique.
The Dia de Muertos tour is offered only once per year. We strive our best to design this tour based on activities since 1996.
Small groups, big enjoyment.
Our maximum is usually 12 to 16 people per tour. That means you'll travel the local way, all guided by Chef Kaelin Ulrich Trilling.
Can't travel on these dates?
Contact us, we’ll be happy to work with you to create a personalized adventure for you and your friends.
WHAT IS INCLUDED
10 nights accommodation
All transportation to activities
All activities, classes and market visits
All meals and beverages
WHAT IS not INCLUDED
Airfare to and from Oaxaca
Transportation to and from airport
Travel insurance
Gratuities for the team
Ready to sign up?
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