About
Food is how Cholula tells its story.
Alfonso “MilpaChef” Rocha Robles is a chef and culinary anthropologist with over 15 years of experience, former director of Slow Food Mexico and a university professor of culture and sustainable gastronomy. Every tour is built around producers he trusts — heirloom-corn cooks, mole grandmothers, mezcal families, cricket vendors, artisanal brewers. Each tasting comes with the history of the dish, its origins and its techniques.
Sourced with intention
Native corn, seasonal produce, family-run molinos. Slow Food principles guide every stop.
Small groups, real conversations
Max 10 guests, ages 12 and up. You'll sit at market counters and actually talk to the cooks.
One town, six tastes
Up to ten tastings from pre-Hispanic roots to contemporary Cholula — a full portrait in one walk.
