Rick Bayless Garden Tour: A Flavorful Experience

Join the renowned Topolobampo and Frontera Grill chef in his Bucktown garden on an unforgettable Chicago culinary tour. And be sure to try the begonias. 

When celebrity chef Rick Bayless opens up his urban garden for tours, snatch up tickets — they go fast.

One of the many things that I love about Chicago is that you can be a tourist in your own city. There’s so much to see and explore. So when I received an email announcing the opportunity to take a tour of Chef Rick Bayless’ urban production garden, I immediately texted my husband, Wally, to gauge his interest. Thankfully he was as excited as I was, and we were able to secure a late August visit through the Tock app. 

The Bayless home’s front door

We arrived about 15 minutes early and joined the other guests waiting outside the Bayless residence in a quiet street in Chicago’s Bucktown neighborhood. It’s situated adjacent to the 606, an elevated park that used to be a rail line.

Because we had a little extra time, Wally and I went up onto the 606 and stood on our tiptoes to get an aerial view of Rick’s garden. 

You can catch a peek of Bayless’ garden from the 606 elevated park.

After the previous tour group left, we entered through the side gate and gathered around the outdoor kitchen. The late afternoon sunlight cast a warm glow over the patio as Wally and I eagerly awaited the start of the tour. We were served classic shaken margaritas and I must admit that I was somewhat awestruck as Rick himself appeared, warmly welcoming us and sharing the fascinating history of his home.

The “welcome” margaritas were too pretty not to photograph. 

Polly’s Polka Lounge

He began by telling us that he and his wife, Deann, had been looking for a property in the city where they could live and cultivate a production garden for their restaurants, Frontera Grill and Topolobampo. After three years of searching, they were discouraged and had nearly given up. So when their real estate agent excitedly called and said, “I found your place!” Rick admitted to us that he was initially skeptical, adding that they waited three days before scheduling an appointment to see it.

At the time of the Baylesses’ viewing, a cheap plastic Old Style beer sign with the name Polly’s Polka Lounge still hung outside of the two-story brick building. Built in 1895, it was originally a tavern that served the community of Eastern European immigrants who had settled in Bucktown. “First of all you have to understand what a tavern was in 1895,” Rick said. “We think of a tavern as synonymous with a bar today, but it wasn’t back then.”

It served as a social hub, where residents could gather and connect with others who shared the same language and traditions. In an era when many families lived in small efficiency apartments with limited space to cook, taverns like this one played a crucial role in providing meals. These establishments were equipped with a full kitchen and served up the familiar, comforting dishes of their homeland. 

“The garden adheres to organic and biodynamic principles, meaning that no pesticides, herbicides or chemical fertilizers are ever used.”

Rick recounted how he walked into the main room of the former tavern and thought, “This is where I want to live.” He was captivated by the open floor plan, 14-foot-high tin-plate-covered ceiling and terrazzo floor, which bore a beautiful patina from decades of beer dripping onto the floor where the bar once stood. 

Many of the flowers in the garden are edible.

Fun fact: When Rick asked the owners where the bar was now, he was told that it was sold to a buyer in Ireland, who had it dismantled, shipped across the Atlantic and reconstructed. He mused about the curious journey of a bar made in Chicago by Eastern Europeans now residing in a pub somewhere in Ireland. 

When Rick saw the outdoor area, which is the size of three city lots, he fell even more deeply in love with the property, and he and Deann immediately put in an offer. 

A boulder behind the adjoining property had a face drawn on it by the Baylesses' granddaughter — which Wally, of course, couldn’t resist sitting on.

Wally and Duke think the garden tour is worth the price of admission. And if you’re lucky, you’ll have Rick himself as your guide!

They’ve now lived there for nearly three decades, and as Rick tells it, it was kismet. “This is just amazing because I have always been in the hospitality business,” he said. “My parents, grandparents, aunts and uncles were all in the restaurant business, and I grew up in it and then got into it myself.” 

In addition to the former tavern where Rick and Deann reside, there’s also a three-flat next door, where their daughter, son-in-law and granddaughter live.

Bayless tells us about the behind-the-scenes drama of the pibil episode of his show.

The Pitfalls of Pit Cooking in Chicago

Before we left the grilling area, Rick pointed out an earthen rock-lined pit. This traditional pre-Hispanic cooking method involves adding firewood to heat the rocks to a temperature between 800° and 900°F. Historically, people would dig a pit, line it with rocks, build a fire, add meat wrapped in aromatic leaves and bury it to prevent oxygen from getting in. The protein cooks underground over a period of six to eight hours, using the residual heat of the rocks. Rick explained that on the Yucatán Peninsula, this method is used for making cochinita pibil, while in Southern and Central Mexico, it’s used for barbacoa. 

Rick recounted how he wanted to feature this method on his PBS cooking show, Mexico: One Plate at a Time. He got his television crew excited, and they started digging at 8:00 in the morning. However, he had overlooked one crucial detail: the shallow roots of the maple trees growing in that part of the yard. He proceeded to tell us that what appears to be him single-handedly digging the hole was actually a labor-intensive effort involving three men wielding pickaxes for nearly six hours to tackle the stubborn roots. 

“When you watch any kind of television, especially reality television, don’t believe it,” Rick added. “There’s a lot going on behind the scenes that you don’t see.”

Bayless’ local restaurants include Topolobampo, Frontera Grill and Xoco.

Garden Party With Rick Bayless

We followed our host to the heart of the garden, which features a grapevine-covered pergola that yields between 250 to 300 pounds of sweet, juicy Concord grapes annually (the same variety used in Welch’s Grape Juice). Once harvested, the thick-skinned grapes are laboriously processed through a food mill, cooked down and sweetened with sugar. The resulting pulp is used in sorbets and pies at Frontera and Topolobampo. 

The Concord grapes adorning the pergola are used in sorbets and pies.

Adjacent to the pergola is a plot dedicated to growing hoja santa, which translates to “holy leaf” in Spanish. The large heart-shaped leaves are extensively used in Mexican cuisine as a wrapper for tamales, poultry, meat and seafood, which are then steamed or baked. Its flavor is reminiscent of black licorice and root beer, and in Texas, where it grows wild, it’s known as the sarsaparilla plant.

Rick gave us an overview of the main production garden, which holds a combination of raised beds, traditional beds and containers. A few of the raised beds produce salad greens, continuously replanted throughout the season, along with aromatic herbs such as basil, lavender, lemon verbena, marjoram, spearmint and thyme. These provide the restaurants with an array of seasonal, locally sourced produce. 

Many of the fruit, veggies, herbs and flowers are used in dishes at Bayless’ restaurants.

The garden adheres to organic and biodynamic principles, meaning that no pesticides, herbicides or chemical fertilizers are ever used, and it emphasizes the holistic relationship between plants, animals and soil. Additionally, there are two resident chickens, Grace and Frankie, and a small pond that’s not filled with koi but with goldfish from PetSmart, as well as an apiary buzzing with honeybees. 

Colorful zinnias

These cacti are resilient enough to survive harsh Midwestern winters. Bayless planted a single paddle years ago that has since grown to this size.

Raspberries add a burst of color and flavor, not to mention Mexican sunflowers, nopal cactus and butternut squash, grown for both their blossoms and fruit. These thrive alongside hanging baskets of Begonia boliviensis, whose edible red flowers pack a delightful sour citrus punch. 

Wally couldn’t believe how tasty the begonias were. It was like something Willy Wonka would create. (He went back for seconds.)

Rick urged us to sample anything from his garden, which we did, and by far, our favorite ended up being the surprisingly tart begonia blossoms. 

Fun fact: According to Rick, the cilantro we’re familiar with today originated in Southeast Asia and was introduced to Mexico by Spanish conquistadors in the 1800s. However, this doesn’t mean there wasn’t a cilantro-like herb already in existence south of the border. In the garden, you’ll discover an indigenous aromatic, the grass-like pipicha, native to Southern Mexico, with a flavor akin to cilantro.

After exploring the gardens, we used the bathroom and snuck a peek of the kitchen, where Mexico: One Plate at a Time is filmed. It’s filled with well-loved pots and pans, plant-covered windowsills and cabinets lined with souvenirs from Rick’s travels.

I found Rick to be a sincere and passionate teacher. It was a privilege to visit and experience his excitement about his garden as he spoke with us — if only for a magical hour and a half. –Duke

We were served guacamole and ceviche — which Bayless wittily clarified wasn’t made using the goldfish in the garden pond.

Rick Bayless Garden Tour

The highlights

• Guided tour of the garden (we’ve heard his gardener, a charismatic young man, often leads these, but we were lucky enough to have had Rick Bayless himself as our host)

• Welcome cocktail and light Mexican bites (we had guacamole and ceviche)

• Learn about the history of the home and garden and its role in Rick’s restaurants.

• See the diverse array of fruit, vegetables and herbs grown in the garden.

• Gain insights into Rick’s sustainable gardening practices.

• Eat as much flora as you want!

The kitchen in Bayless’ home is the one featured on his cooking show.

The details

Cost: $75 per person

Duration: Approximately 90 minutes

Availability: Select dates throughout the year

Location: Rick Bayless’ private residence in Bucktown in Chicago

Visit Tock to book a tour — if they’re available. 

Note:

• Tours sell out quickly, so snatch up a spot as soon as possible.

• The tour isn’t wheelchair accessible.

• Children under the age of 12 aren’t permitted.

Mansions, Monuments and Museums of the Plaza de Jerónimo Páez in Córdoba

While exploring the historic quarter of Córdoba, Spain, admire the Palacio de los Páez de Castillejo and Casa del Judío before you stop in the archaeological museum.

It’s easy to understand why Córdoba’s entire historic quarter earned its UNESCO World Heritage Site designation in 1985. As Wally and I explored the narrow cobblestone streets of la Judería, the city’s former Jewish quarter, our wanderings led us to charming plazas that opened up to reveal historic homes and restaurants with inviting outdoor seating, where you can sit and relax with the locals. 

Among these squares is Plaza de Jerónimo Páez, named after a descendant of the influential Cordobesan family responsible for the Renaissance-style Palacio de los Páez de Castillejo and the equally historic Casa del Judío. Having endured years of neglect, the plaza was renovated in the 1990s, when the archaeological museum was expanded.

During the city’s era of Roman occupation, known as Corduba at that time, this square served as the entertainment district, boasting one of the largest theaters in the empire. The partial remains of this historic structure are now displayed beneath the modern Archaeological and Ethnological Museum of Córdoba, located next to the atmospheric 16th century Palacio de los Páez de Castillejo.

From palace gardens to private residence to school to museum, the Palacio de los Páez de Castillejo has had a rich history.

Palacio de los Páez de Castillejo

What initially caught our attention as we walked through the square was the gloriously decayed sandstone façade of the Palacio de los Páez de Castillejo family — aptly named, considering their surname, Castillejo, translates to “Little Castle” — which is essentially what this home was.

A pair of life-size marble korai, female figures dressed in long tunics, and a Corinthian capital with acanthus leaves creates a striking vignette.

This lovely Roman mosaic includes motifs such as interlaced Solomon’s knot, vines, pomegranates and crescent-shaped pelta shields.

One of the many beautiful Mudéjar-style niches with scalloped arches within the palace courtyard — and the equally dashing Wally. 

The residence was renovated in the 16th century by Luis Páez de Castillejo and stands on the grounds of what were once the gardens of Ybrahim Ben Nacer Alfaqui’s palace. In 1538, he commissioned the prominent Spanish architect Hernán Ruiz II to oversee the redevelopment of the main courtyard, Renaissance-style façade and sculpted railing of the main staircase. Ruiz II collaborated with his father, Hernán Ruiz the Elder, on the contentious construction of the Capilla Mayor within the Mosque-Cathedral of Córdoba.

The silhouettes on the cloth added a modern art feel to this area of the courtyard.

Besides serving as the Páez de Castillejo residence, the building was used as a school at the end of the 19th century, known as the Polytechnic Academy. And in 1959, it became the Archaeological and Ethnological Museum of Córdoba.

This impressive sculpture, known as the Thoracata of Córdoba and named after a type of Roman battle armor, depicts the massive torso of a hero — possibly Aeneas in his escape from Troy — wearing an intricate breastplate adorned with a pair of griffins.

Its exterior is similar to Ruiz II’s work on the Puerta del Puente, the principal gateway to the Roman Bridge in town, and, like the monument, was designed in the style of a triumphal arch. Among its notable features are a pair of porticos supported by Doric columns, with heroic figures positioned between them. Above the entablature, classical figures hold the family coat of arms. This imagery aimed to immortalize the Páez de Castillejo family as the living embodiment of discipline, loyalty and self-sacrifice to the people of Córdoba. 

This staircase features a sandstone railing designed by Hernán Ruiz II as well as a Roman mosaic depicting rearing horses drawing a chariot.

Be sure to go through that gorgeous gateway — it’s free and only takes a short while to stroll around the courtyard.

Initially, Wally and I stood there, gawking and uncertain about entering, but after we saw a man speaking to the guard stationed at the entrance, we decided to ask about the building. The guard informed us that it’s an extension of the modern archaeological museum and welcomed us to take a look around the interior courtyard. We walked around the first courtyard, which is dedicated to Roman archaeology, including mosaics and sculptures. However, unlike the adjacent institution, the artifacts on display here are not clearly marked.

Although it’s not open to the public, the exterior of Casa del Judío is worth pausing to take a look at.

Casa del Judío

Over the centuries, the enigmatic building located across from the Palacio de los Páez de Castillejo has been inextricably linked to the Castilian royal family and the generations of noble lineages connected to them, including the Sousa, Haro, Armenia and Cárdenas families.

Originally a Mudéjar palace, the stately manor is also called the Palacio del Duque de Medina Sidonia, or the Palace of the Duke of Medina Sidonia. For, it was within these walls that the bastard son of Juana de Sousa and Henry II of Castile, Enrique de Castilla y de Sousa, aka the first duke of Medina Sidonia, was born.

While eating at La Cavea, we spotted a cool couple in front of the Casa del Judío.

Although it’s not open to the public, you can still admire its ceramic-tiled roof, vibrant fuchsia bougainvilleas and square tower with a hipped roof enclosed by a latticework screen. To the left of the doorway, sheltered by greenery, is a bronze bust perched atop a marble plinth immortalizing the Roman poet Marcus Annaeus Lucanus (39-65 CE), better known in English literature as Lucan. 

Lucan was the nephew of the philosopher-statesman Lucius Annaeus Seneca (Seneca the Younger). He attracted the favorable attention of the Roman emperor Nero but conspired with Gaius Calpurnius Piso in a scheme to assassinate Nero and install Piso as his successor. Ultimately, its failure led to Lucan’s arrest and his subsequent suicide at the age of 26. 

Today the home is more commonly referred to by locals as la Casa del Judío, or in English, the Jew’s House, in reference to Elie J. Nahamias, a Judeo-Greek businessman and its most recent owner, who passed away in 1994. Nahamias was a descendant of the pre-exile Sephardic communities that inhabited the Iberian Peninsula and assembled an impressive library of printed books and manuscripts spanning six centuries of Jewish history. His collection is held by the Library of the Alliance Israélite Universelle based in Paris, France. And although the property is privately owned by his children, you can still admire its beautiful exterior.

A cute location and a good option if you want a snack or drink while visiting the archeological museum — but otherwise you can find better food elsewhere in town.

Café-Bar La Cavea

The center of the square is taken up with a casual resturant, with tables placed under the shade of trees (with white umbrellas an additional barrier from the heat when needed), all sitting amid broken remnants of Roman columns. When we stopped by, there was live music, with a performer taking up station by the fountain.

Beware choco! Although our Spanish friends say it’s actually good, this one was rubbery and flavorless. If you really want to cringe, do a search for “cuttlefish.”

While the café gets points for its setting, the food didn’t impress us — especially since we ordered calamari but where told they had choco instead, which is very close. Imagine our dismay when we discovered that it not only looked like and and was practically the size of a bleached, deflated football, it tasted like one, too. (Wally had also made the mistake of Googling what cuttlefish look like, which didn’t do him any favors). I was recovering from heat stroke, so he choked down as much choco as he could before giving up.

Detail of an intricately carved Mudejar relief featuring sebqa work, a decorative technique characterized by the repetition of geometric and vegetal forms.

Hidden Gems

Our wanderings through the historic Plaza de Jerónimo Páez offered glimpses into Córdoba’s rich history, through its ruins, artifacts and storied mansions. This square is no longer the bustling entertainment district it was when it was home to one of the largest theaters in the Roman Empire. But it still captivates visitors with its antique structures and inviting energy. Be sure to admire your surroundings before you head into the archeological museum, which is worth visiting. –Duke

Plaza de Jerónimo Páez

 

Gorgeous Guanajuato: The Ultimate Day Trip From San Miguel de Allende

A one-day itinerary for travelers looking to experience the best of Guanajuato City, including the Museo de las Momias, the Teatro Juárez and the funicular to the Pipila Monument and overlook.

If you’re staying in San Miguel de Allende, you’ve gotta take a day trip to Guanajuato — and we’ve got the perfect itinerary for you.

Even if you’re not into displays of desiccated corpses, the charming and colorful capital of Guanajuato, Mexico has plenty to offer. It makes for a delightful day trip from the tourist hotspot San Miguel de Allende. 

“The sights in Guanajuato are equal parts beautiful and bizarre.”

A Brief History of Guanajuato

Originally inhabited by indigenous groups, the region was conquered by the Spanish, and the town of Guanajuato was incorporated in 1554. 

Like San Miguel, Guanajuato was an important and wealthy colonial city due to the region’s large silver deposits. It played a pivotal role in Mexico’s struggle to break the Spanish yoke. The city was the site of the first major battle of the Mexican War of Independence, which took place in 1810. Guanajuato also played a significant role in the Mexican Revolution, which began in 1910 — it was the site of the first battle (which the revolutionaries won).

Hop to it! Follow this walking tour of charming and quirky Guanajuato.

Guanajuato Day Trip Itinerary

With this tried-and-true one-day itinerary, you’ll experience the best of colorful and quirky Guanajuato, taking in the top attractions, flavors and vistas that this charming city has to offer.

Start your day at the Mummy Museum, then head to the Plaza of the Frogs before strolling along the main street of town. Here are the places we recommend stopping at, before ending with a funicular trip to overlook this incredible mountain town. With its vibrantly painted buildings and lively plazas, Guanajuato is one of Mexico’s most beautiful colonial towns.

Museo de las Momias

Looking for a bit of spook-tacular fun? The Museo de las Momias has you covered. In our estimation, this is the town’s main attraction. The macabre museum features the desiccated husks of some of the city’s former residents who couldn’t pay their burial tax, were dug up and discovered to be naturally mummified due to the arid climate. It’s a morbidly fascinating experience that’s not for the faint of heart.

LEARN MORE: The Haunting and Horrific Mummy Museum of Guanajuato

Explanada del Panteón Municipal s/n

Plaza de las Ranas

Hop on over to Plaza de la Hermandad, also known as Plaza de las Ranas (Frog Plaza). The centerpiece is a fountain created by French sculptor Gabriel Guerra and installed in 1893. It looks a bit like a swimming pool, but the stars of the show are the whimsical frog statues made of stone that decorate the open plaza. 

Why frogs? The name Guanajuato comes from the indigenous Purépecha words Quanax-Huato, which means “Place of the Frogs.” One theory is that the town took its name from a pair of colossal boulders resembling giant frogs. Seeing this as an auspicious sign, the Purépecha decided to settle here. They were a powerful empire that dominated western Mexico prior to the Spanish conquest. 

Fun fact: Guanajuato was the birthplace of Mexican muralist Diego Rivera, who referred to himself as “el Sapo-Rana,” the Frog-Toad. 

Galereña Dulces Típicos de Guanajuato

Want something sweet? Next stop: Galereña Dulces, a candy store that’s been around since 1865. They’ve got all kinds of traditional Mexican sweets — but don’t get your hopes up about mummy gummies. Much to our dismay, those don’t exist. 

The cellophane-wrapped caramel-colored confections we found are actually known locally as charamuscas. They’re a type of hard candy made from spun boiled cane sugar twisted into a mummy figure shape. Which, now that I think about it, these gnarly, crunchy versions are actually more fitting. 

Avenida Benito Juárez 188

Empanadas MiBu

Feeling a bit peckish? Time for a snack at Empanadas MiBu. I always say: If there’s a Heaven, there will be empanadas up there. These tasty little pockets of joy come in all sorts of varieties, from savory (rajas con queso are my fave) to sweet (you can never go wrong with Nutella), and are the perfect snack to munch on while exploring the city. They’re made to order and served in paper bags, making them the perfect handheld food to eat on the go. 

Avenida Benito Juárez 65-A

Jardín Reforma

Escape the hustle and bustle of the city by taking a stroll through this serene park that’s just past Empanadas MiBu. Head through the classical arch into a tranquil oasis that’s surprisingly peaceful for being mere steps off the city’s main drag. The loudest sound you’re likely to hear here is the gurgling of the fountain in the center or the chirping of birds.

Be sure to pop into G&G Cafe, the coffeeshop in the corner of this small park, if you need a caffeine fix. 

Basilica of Our Lady of Guanajuato

Continue down Avenida Benito Juarez until it turns into De Paz. The yellow Basílica Colegiata de Nuestra Señora de Guanajuato, dedicated to the city’s patroness, Our Lady of Guanajuato, is hard to miss. The yellow edifice stands proudly on the historic Plaza de la Paz (Plaza of Peace), the main square. However, unlike most Spanish colonial cities, the plaza is not a square but a triangle, to better fit Guanajuato’s hilly geography. 

The church’s façade was designed in the Mexican Baroque style and is adorned with carvings of saints and features two bell towers and a red clay dome. The interior is just as impressive, with soaring arches, intricate gold leaf detailing and a stunning main altar that encompasses the local likeness of the Virgin Mary. 

Calle Ponciano Aguilar 7

Teatro Juárez

While you’re in the vicinity, stop by the Teatro Juárez, a majestic Neoclassical theater, built from 1872 to 1903. Bronze statues of the Greek Muses, who represent the arts and sciences, stand on the roof.

We didn’t get a chance to go inside, but it looks impressive, awash in red velvet and gold details, with a colorful ceiling motif in the Neo-Mudéjar style, a nod to the mix of Spanish and Arab design popular in the South of Spain.

The landmark hosts a wide variety of performances, from concerts and operas to plays, international movies and dance. It has served as the main venue of the Festival Internacional Cervantino since 1972. 

De Sopena 10

Funicular and El Pipila Monument 

End your stroll through town with a ride on the funicular. The station is close by the Teatro Juárez. A cable car system built in 2001 takes you up the hill to an overlook and costs 60 pesos (about $4) for a roundtrip ticket. We had to stand in line for a bit, but it was worth the wait. The ride up is pretty fun — but the view is breathtaking. I was utterly captivated by the hilly landscape and the colorful, densely clustered  patchwork of buildings that stretched out before us. I leaned against the railing and gazed out at it for a long time. It’s easy to see why the enchanting city center is a UNESCO World Heritage Site.

Pro tip: When facing the city below, head off to right for a less-crowded viewing platform above the basilica.

Crowds of tourists and locals gather in the shadow of the El Pipila monument, a towering 80-foot statue built in 1939 to commemorate a hero of the Mexican War of Independence.

So who exactly was this Pipila fellow? His real name was Juan José de los Reyes Martínez, who, during the siege of Guanajuato, crawled towards the Alhóndiga de Granaditas, a granary used as a fortress by Spanish troops. He had a large stone slab used to grind corn (a pipila — hence his nickname) on his back. Once he reached the door, he used the stone to break it down, allowing the rebel forces to enter and defeat the Spanish troops.

De La Constancia 17

Outside the Mummy Museum, we watched a performance of men in drag mock-fighting. The sights in Guanajuato are equal parts beautiful and bizarre.

SMA Day Trip

All told, we spent about four hours in Guanajuato. We hired a driver from San Miguel de Allende through our hotel’s concierge. The ride is an hour and a half each way. We got dropped off at the Mummy Museum and then texted our driver at the end of the day once we on our way back down on the funicular.

From truly disturbing to truly delightful, Guanajuato is a day trip not to miss. –Wally

Off the Beaten Path: Discovering Cambodia’s Lesser-Known Destinations

Escape the crowds at Angkor Wat and Phnom Penh and discover Cambodia’s hidden treasures in Battambang, Mondulkiri, Koh Rong Samloem, Kratie and Kep. Pristine beaches, colonial charms, wildlife, waterfalls, crab dishes — and the bamboo train — await adventurous travelers. 

Angkor Wat is an astounding experience — but if you want to escape the crowds, there are many other amazing adventures to be had in Cambodia.

Cambodia is an enchanting country to visit, where ancient temples, lush landscapes and warm hospitality await. 

While popular destinations like Phnom Penh and Angkor Wat draw crowds of tourists each year, there are various lesser-known areas that offer an authentic Cambodian experience. Discover some of Cambodia’s hidden gems — where you can escape the tourist crowds and immerse yourself in the true essence of this captivating country.

But first things first. Unless you live in one of eight neighboring nations in Southeast Asia, Cambodia requires a visa to enter. Apply for your visa today and start planning your trip.

With its colonial-era charm, Battambang has a wealth of attractions both within the city limits and beyond.

Battambang: A Charming City With a Rich Colonial History

Nestled in the northwest region of Cambodia is the charming city of Battambang. It’s known for its well-preserved colonial architecture, like Sala Khaet, the former governor’s residence, which stands on the west bank of the Sangkae River. It was commissioned by the last Thai governor of Battambang in 1905 and used by the French until 1953, when Cambodia became independent.

Another notable heritage building is the bright yellow National Bank of Cambodia, a fully restored villa that previously housed a pawn shop and radio station.

If you’re a history buff, you’ll definitely want to check out the Battambang Provincial Museum. This well-curated museum contains a collection of artifacts from the surrounding Ankorian-era temples, including lintels and statuary. 

Hire a tuk-tuk, a motorized rickshaw, and head six miles north of the city center to the ruins of Wat Ek Phnom, an 11th century Hindu temple with sandstone carvings built during the reign of King Suryavarman I. The relief on the temple’s central tower depicts the mythic Churning of the Ocean of Milk — an epic tug-of-war between the gods, demons and a serpent in a battle to obtain the elixir of immortality.

Plus, there’s a towering seated Buddha statue and an active Buddhist temple on the grounds. Its interior features serialized paintings that cover the walls and ceiling, telling the Buddha’s life story. 

The super-cool ruins of Wat Ek Phnom, an ancient Hindu temple

A newer temple stands on the grounds of Wat Ek Phnom.

Looking for a thrill? Take a ride on the famous norry, or bamboo train, an unusual mode of transportation. People, rice and livestock are shuttled back and forth on squat wooden platforms placed on top of a wheeled metal carriage and powered by a small engine. The train cruises along an old track at about 35 mph, offering breathtaking views of the countryside. You’ll pay $5 per person to the villagers operating the train once you reach your destination. It’s a small price to pay for a unique and thrilling experience!

If you’re in Battambang, you’ve gotta take a ride on the bamboo train!

If you’re hungry after a day of exploring the city and its surroundings, try the regional specialty mee kola. It’s a delicious dish of stir-fried rice noodles and soy sauce, served with papaya, cucumber, pickles, bean sprouts, other vegetables, fragrant herbs and crushed peanuts.

The serene riverside setting and relaxed atmosphere make Battambang an ideal place to unwind and experience the authentic side of Cambodia. 

How to get there: Battambang is a three-hour drive west of Siem Reap, or a 90-minute boat ride across Tonlé Sap, the largest lake in Southeast Asia.

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RELATED: See the amazing floating villages of Tonlé Sap!

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Bou Sra Waterfall

Mondulkiri: An Off-the-Beaten-Path Outdoor Adventure

The remote province of Mondulkiri in eastern Cambodia is home to breathtaking waterfalls, lush jungles and rolling hills. Trek through the picturesque landscape and encounter the wildlife, including gibbons and elephants. 

For a truly authentic experience, take a tour of a Bunong hill tribe village with a local guide. Learn about their agricultural fields, spirit forests and burial grounds, all of which are living places of social, spiritual and historical importance.

Take a tour of a Bunong hill tribe village and learn about their customs.

Looking for a relaxing day in the great outdoors? Hire a tuk-tuk for the day and head to Bou Sra Waterfall, 31 miles (50 kilometers) outside of Sen Monorom. Pack a lunch to go and enjoy a picnic in the shade of the trees. After lunch, cool off in the pools beneath the upper waterfall. Even if you don’t take the plunge, the spray from the waterfall is a great way to cool down on a hot day. 

If you’re feeling more adventurous, try the Mayura Zipline. This seven-zipline course takes you as high as 500 feet (150 meters) above the waterfall — that’s the equivalent of a 45-story building! — making it one of the highest ziplines in Asia. Soar through the jungle canopy and get a bird’s-eye view of the waterfall.

Brave souls can zipline 500 feet above the waterfall!

The Elephant Valley Project (EVP) is a nonprofit organization that rescues and rehabilitates retired Asian elephants. They work to protect these pachyderms by allowing them to roam freely within a 1,200-hectare habitat, while providing medical care. Day trips to the sanctuary usually involve two walks through the forest, learning about these amazing creatures and enjoying a buffet lunch overlooking the forest canopy.

Two of the well-cared-for members of the Elephant Valley Project sanctuary family

EVP is a great place to learn about elephants and their conservation. You’ll get to see them up close and personal, and learn about their natural behaviors — as well as have the opportunity to support their care and rehabilitation.

How to get there: Mondulkiri is a five-and-a-half-hour drive northeast of Phnom Penh. You can hire a taxi or take an express bus or minivan.

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RELATED: Why Elephant Tourism Is Evil

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Literally escape from it all at the untouched island of Koh Rong Samloem.

Koh Rong Samloem: An Unspoiled Tropical Paradise 

Have you ever dreamed of escaping to a secluded island? With a bit of planning, you can! Koh Rong Samloem, a small island 14 miles (23 kilometers) off the southwest coast of Cambodia, is the perfect getaway. Unlike its more developed neighbor, Koh Rong, this island remains largely unspoiled and untouched.

Here, you can lounge on pristine white sand beaches and enjoy a cocktail or two. Go snorkeling in the crystal-clear waters and explore vibrant coral reefs. And at night, head back to the beach to witness amazing bioluminescent plankton. 

Just look at the crystal-clear water and those colorful fish!

Head back to the beach at night to see breathtaking blue bioluminescent plankton washing ashore.

How to get there: Heads up: The only way to get to Koh Rong Samloem is via a one-and-a-half-hour ferry ride from Sihanoukville. If you’re staying in Siem Reap, you can take a 50-minute direct flight to Sihanouk International Airport. From there, you can hail a tuk-tuk or taxi to take you to the ferry terminal. Alternatively, you can take a six-or-so-hour bus ride or private taxi from Phnom Penh.

While in Kratie, you have to look out for the endangered Irrawaddy dolphins.

Kratie: A Gem on the Mekong River

Situated along the banks of the Mekong, Kratie is a small town known for its incredible wildlife — most notably, the endangered Irrawaddy dolphins. Take a boat tour to observe these gentle creatures in their natural habitat for a truly magical experience.

You can also rent a bike and explore the peaceful countryside to admire the sleepy villages, traditional stilt houses, rice fields and lotus farms. Be sure to visit Wat Sorsor Muoy Roy, the 100-Column Pagoda. Then, grab a beer and watch one of the epic Mekong sunsets. 

Kratie offers a glimpse into rural Cambodian life and a chance to witness the wonders of nature up close. 

How to get there: Kratie is 149 miles (240 kilometers) north of Phnom Penh, and is roughly a four-hour drive from there. 

Relax on the beach in the seaside town of Kep.

Kep: A Coastal Delight

For a blend of coastal beauty and culinary delights, head to Kep, a charming seaside town located in southern Cambodia. Known for its fresh seafood, Kep is a paradise for any foodie. Expect an abundance of fresh shrimp and mouth-watering crab (try it with Kampot pepper), while enjoying unforgettable views of the Gulf of Thailand. 

Try the most popular local dish, Kampot pepper crab.

Explore the lush jungle trails of Kep National Park, hike to the gorgeous Kep Beach or visit the iconic abandoned villas that showcase the rich history of the old colonial beach resort.

Before or after heading into the park, be sure to stop in Led Zep Café, a short distance from the park entrance. They offer maps and snacks for hikers, as well as delicious crepes and sandwiches for anyone looking for a quiet lunch spot with a nice view.

Return to Kep and visit Sothy’s Pepper Farm to learn how the rare Kampot peppercorn is produced — considered by many to be the finest pepper in the world. It’s named after its region of production, just like Vidalia onions, Bourbon whiskey and Roquefort cheese.

How to get there: Kampot is 14 miles (22 kilometers) from Kep, or a 30-minute tuk-tuk ride.

The Hidden Gems of Cambodia 

Cambodia is a treasure trove of amazing sites just waiting to be discovered. Whether you’re seeking natural beauty, relaxation, cultural immersion or just to get away from the crowds, the lesser-known areas of Cambodia offer a truly authentic experience. –Sally Giles

From Starter to Star: How Boulenc Became the Must-Visit Café in Oaxaca

Say bonjour to a taste of France at the hottest bakery and breakfast spot in Oaxaca City, Mexico.

The open-air dining area of Boulenc has a bohemian vibe and an eye-catching pendant.

For Wally and me, the best places are often the ones shared among friends. This is how we came to make a pilgrimage to Boulenc, after one of my coworkers stayed at the attached hotel for a couple of days and raved about the food and atmosphere. 

However, we didn’t realize how easy it is to pass by.  

“Let’s talk about the real reason you go to Boulenc: the food and drink, which is beautifully presented and delicious.

They definitely serve up one of the best breakfasts in town. ”

Somehow we found ourselves getting lost in Oaxaca de Juárez, Mexico more often than we typically have in other cities. Centro, the “downtown” of this laidback town, has a dense and irregular network of streets that more than occasionally change names. 

The unassuming façade of Boulenc is easy to pass by.

For this reason, we walked past the faded blue façade on Calle Porfirio Díaz a couple of times before realizing it was Boulenc. If the metal grille doors covered with flyers and a chalkboard that lead to the main dining patio happen to be closed, you’d never know you’ve reached one of the culinary hotspots of Oaxaca. 

However, we were determined — and by our third day in the enchanting city, we arrived early and soon found ourselves having breakfast there. Boulenc is attached to and part of the panadería, or bakery, that brought the artisanal bread movement to Oaxaca nearly a decade ago. 

Stop into the bakery next door for some delicious pastries and artisanal breads.

Juan Pablo: The Pope of Pastries

But let’s start at the beginning. The bakery’s mastermind and co-founder, Juan Pablo Hernández aka “Papa,” first took an interest in teaching himself how to bake bread, specifically sourdough, while working at a friend’s restaurant. 

No one knows for certain how Papa acquired his nickname. However, Boulenc’s co-owner Bernardo Dávila has a theory. They’ve been friends since their teens, and Juan Pablo has had the moniker since he was very young. Bernardo thinks that it could be because Juan Pablo attended a Catholic school, and at the time, the name of the sitting pope was John Paul II aka Juan Pablo. In Spanish, the word for Pope is Papa — not to be mistaken with Papá, which means Dad. 

Since his friend’s restaurant was only open for lunch and dinner, Juan Pablo asked if he could use the kitchen before it opened for the day to experiment and learn to make different types of non-traditional loaves, including the bread that started it all, sourdough. 

Great food, great service and a charming boho chic vibe to boot

Starting From Scratch: The Rise Of Boulenc

In January 2014, Juan Pablo invited his good friends Bernardo and Daniel López to Oaxaca de Juárez to convince them that it was the right time to open a bakery. He had been selling his artisan bread as a side hustle. He had created a logo and landed on Boulenc, which comes from the word for bread maker in the Picard dialect of France. 

“We came to Oaxaca right before the boom,” Bernardo recalls. “We knew that it had to be located in Centro, because that’s where all the restaurants and tourists are.” 

The trio found a suitable location that was formally an art gallery space. It was within their budget — and became the first incarnation of Boulenc. It didn’t have much, Bernardo says, but it did have three capable co-owners who were up for the challenge. 

Boulenc moved to a larger space and now has a boutique hotel attached (and some cool murals in the restaurant).

Their instincts had proven right. The bakery was quite popular and quickly found devotees. About two years later, one of their loyal customers asked if they might be interested in relocating to the colonial-era home across the street at Calle Porfirio Díaz 207.

“It’s a huge house,” Bernardo says. “When we went to check it out, there were just three people living there with three massive Neapolitan mastiff dogs. It was a little weird but it was also a good deal, so we said yes.” 

So, in 2016 Boulenc relocated and went from being a cafeteria counter limited to seven customers to a full-blown restaurant that can accommodate up to 25 people. 

Juan Pablo is known for his amazing pastries and breads.

A Passion for Baking and Local Ingredients 

Juan Pablo is known for his passion for baking and his use of fresh, regional ingredients. He sources his flour from a nearby mill in Nochixtlan, and fruits, nuts and other ingredients from small local producers. 

“I believe in using natural, healthy ingredients and making everything from scratch,” Juan Pablo told Plate magazine. “I’m very particular about the ingredients that I use, and I like to know where they come from.”

Boulenc has something for everyone, and serves breakfasts, salads, sandwiches, pizzas and a variety of beverages too long to list here. If you just want to grab something to go, there are European-style artisan breads, delectable pastries and coffee you can get at the bakery counter next door to the restaurant. 

The bar at Boulenc has a cool wire sculpture created by the owners’ friends at Máscaras de Alambre.  

A Fresh Start

Boulenc expanded the business by renovating and adding Boulenc Bed and Bread, a seven-room boutique hotel. 

Paulina García, another co-owner of Boulenc, moved from Saltillo, Mexico and began making jams and preserves in the kitchen above the restaurant patio before experimenting with fermented foods. Eventually she and Daniel opened Suculenta, a provisions store next door to the café. 

Both projects were completed and opened to the public in 2020. 

Despite their success, the founders of Boulenc are constantly trying out new recipes and techniques. 

“I’m always experimenting and trying new things,” Juan Pablo told the Oaxaca Times. “I’m constantly looking for ways to improve and refine our recipes, and to create new flavors that people will love.” 

Most recently, the founders organized and attended a five-day cheesemaking workshop with David Asher from the Black Sheep School of Cheesemaking at a ranch outside of Oaxaca de Juárez. And knowing them, they’ll find a way to introduce some incredible homemade cheeses in the future. 

Be sure to stop into Boulenc at least once during your time in Oaxaca — you won’t be disappointed!

Breakfast at Boulenc 

Over the seven days that Wally and I stayed in Oaxaca, we came to Boulenc twice, and that’s high praise since they had tough competition from our hotel’s in-house coffeeshop, Muss Café. 

Boulenc’s dining room proper is just beyond the doors I mentioned earlier. Inside is a tranquil, open-air courtyard with rustic wooden tables and chairs.  

The walls of the interior courtyard reminded me of another excellent restaurant we dined at in Fez, Morocco called the Ruined Garden, which occupied part of a former dar, or traditional Moroccan home. 

But let’s talk about the real reason you’re here: the food and drink, which is beautifully presented and delicious. They definitely serve up one of the best breakfasts in town. 

During our first visit, I ordered a velvety cold brew that was so good I didn’t need to add milk. Wally had an iced latte, and since he ordered a second one, I know that he enjoyed his drink, too. 

For breakfast, I got a stack of warm, fluffy pancakes made with rice, oat and almond flour served with bananas, blueberries, blackberries, strawberries and figs. This was accompanied by maple syrup served out of a copita, a small gourd cup, and housemade granola. Wally had the turkey ham and cheese croissant with a fried egg, chipotle mayonnaise and fresh tomato. Not traditional Mexican fare, but sometimes when you travel, you crave something continental. 

There’s not a lot of seating, and Boulenc is a popular spot, so be sure to get there early.

A word of advice if you’re interested in having breakfast at Boulenc: Arrive early to avoid waiting in line. It’s a popular spot, and Wally and I made sure to arrive just before 8:30 a.m, when the restaurant opened. We were able to get right in. Breakfast is served until 1 p.m.

The restaurant runs like a well-oiled machine. The staff are friendly, knowledgeable and attentive, which made for a wonderful experience. And while we certainly didn’t feel rushed, there was already a line forming when we left at 9:15. 

To one side of the restaurant is the bakery; on the other is Suculenta, an adorable provision shop.

After breakfast, we popped into Suculenta. You’ll find delicious jarred foods, cheeses, natural wines, organic fruits, vegetables and more. 

We bought mustard with capers, mango and pineapple marmalade, a cocoa peanut butter and jabón de cacao (an exfoliating soap with cacao nibs from Mamá Pacha Chocolate). 

Suculenta offers a selection of homemade condiments and other items, all charmingly packaged.

A variety of booze is on offer at the tienda, with a focus on natural wines.

If the store’s not open, you can also purchase a variety of their goods at the bakery counter. 

The verdict: You might have to keep your eyes peeled to find it, but be sure to add this to your Oaxaca itinerary. And should you have to join the queue, know that it’s worth waiting for. –Duke

Boulenc 

Calle Porfirio Díaz 207
Ruta Independencia
Centro
68000 Oaxaca de Juárez
México

 

West Rose: Ellicottville, New York’s Chicest Spot

The buzzy and Instagrammable West Rose restaurant in Eville is more than just a pretty face. Known for their wood-fired pizza, you should also check out the noodle shop upstairs.

West Rose, famous for its wood-fired pizzas and stylish aesthetic, has definitely taken Ellicottville’s food scene up a notch.

When Wally and I visit my family in the charming Western New York burg of Ellicottville, we always make it a point to wander Washington Street, the main thoroughfare of shops and restaurants. We’ve watched its evolution over the years and couldn’t help but notice the newish standout restaurant West Rose. 

Our visits tend to be short, so we weren’t able to check it out until this past fall. When we mentioned wanting to make sure we finally got to experience West Rose for ourselves, my sister suggested that Wally and I go for brunch. She had us at “breakfast pizza.”

“My sister suggested we go to West Rose for brunch.
She had us at “breakfast pizza.”
”

It was a Sunday and we had made reservations for 10 a.m., in hopes of beating the brunch rush. When we arrived, the front bar was already hopping with families.  

The front bar provides additional seating.

A (West) Rose by Any Other Name 

Something Wally and I noticed before even stepping foot into the restaurant was their strong brand identity. The subdued color palette uses dusty rose, gold, gray-green and yellow-ochre to great effect throughout. Upon entering the bright, airy space I admired the stylized brushed brass rose inlay in the white and gray marble tiled floor. 

A nice detail on the floor by the entrance

Wally suddenly thought he had a eureka moment: “West Rose! Westeros!” he exclaimed, alluding to the fictitious continent in the popular series Game of Thrones. 

However, we later learned from co-owner Caryn Dujanovich that it doesn’t have any connection to GoT, and is in fact a nod to where it’s located: Western New York, combined with her daughter's name, Louise Rose. And you’ve gotta admit, it’s got a nice ring to it. 

Three years into running the Grange Community Kitchen, a restaurant in nearby Hamburg, Brad Rowell and his business partner Caryn were approached by a couple of regular guests from Ellicottville who incidentally own the building that West Rose inhabits — and, as they say, the rest is history. 

“We had a great staff at the Grange and felt confident that we would be able to maintain the same level of quality there while offering some employees opportunities to advance in the company,” Caryn explains. “We were able to make our Grange sous chef, Anthony Petrilli, a partner in West Rose. He creates the menus and runs the kitchen.”

The interior is chic and clean — mostly white and light wood, with pops of the brand’s colors.

The Design: Getting Hygge With It 

The vision for the restaurant’s interior aesthetic was led by Caryn and embodies a cozy Scandinavian vibe, which suits the charming town of Ellicottville. Eville, as it’s affectionately known among locals, started as a ski town but has become an all-season destination with a variety of outdoor activities, including hiking, golf, horseback riding and Sky High Adventure Park, the largest zipline and aerial course in New York state.

Wally’s glad his in-laws live in such a charming, quirky town. (He’s says it reminds him of Stars Hollow from Gilmore Girls.)

Time-worn details like the exposed ceiling, wood floors and brick walls are complemented by industrial and natural textures. Elements such as brushed brass, cognac-colored leather, marble and white plaster, pair seamlessly with yam-colored velvet, terrazzo and beechwood. 

“We wanted the space to have a warm interior with a focus on texture,” Caryn says. “We are always mindful of making sure we won’t get sick of the design in five years!”

Hand-painted murals by Julie Molloy, art director at Block Club, the Buffalo-based agency behind the branding and identity of West Rose, enlivens the second floor space. 

We stopped in for brunch and had the breakfast pizza, topped with bacon, egg, cheddar cheese, scallions and chili-infused maple syrup.

The Food: American Cuisine Elevated 

The menu changes regularly to reflect the freshest available ingredients from local producers and farms.  

“After considering seasonality, we then decide what dishes fit the vibe and theme of the restaurant,” Caryn tells us. 

You’ll find items like cheeseburgers, cioppino, kale Caesar salads and crispy chicken on the menu — but the wood-fired pizzas are the star of the show. 

The restaurant’s use of geometric shapes and a captivating color palette instantly drew our attention.

Wally and I  were seated across from the kitchen bar, which is perhaps the most special part of the restaurant, as it features a wood-fired oven imported from Naples, Italy. We had quite the show: I tried unsuccessfully to capture a chef expertly tossing and spinning pizza dough. 

We ordered and shared a savory breakfast pizza topped with bacon, egg, cheddar cheese, scallions and chili-infused maple syrup — washed down with a couple of spicy Bloody Marys, of course. 

West Rose Upstairs has become a noodle shop and cocktail bar.

Using Their Noodles

Be sure to check out the second floor of the restaurant, which features a lounge and ramen bar. 

“The noodle bar concept was actually not what we originally had in mind for that space!” Caryn explains. “That area of the building was left unfinished when the restaurant was first built, and after two years, we decided it would be a good time to make use of the space.” 

The original plan was to offer an easy-to-execute menu of upscale bar food items, including fancy hot dogs, focaccia pizza and cheese plates. 

“Our chef and manager Mark decided to try something different and made a drunken noodle bowl to put on the menu,” Caryn continues. “This became by far our most popular item, and since Mark is a talented chef, who is able to create and execute a full noodle bar concept, we decided to go in a new direction!”

If noodles aren’t your thing, though, you can order snacks such as smoked spiced Marcona almonds, housemade focaccia or marinated olives. 

Both spaces are open for dinner Thursday through Sunday, and brunch on weekends. 

“The best part of running a restaurant is working with our team to create memorable experiences for our guests on a nightly basis,” Caryn says. 

If you’re in Eville, stop in and see for yourself. 

And be sure to check out their newest project, Wayland Brewing Company in Orchard Park. –Duke

West Rose

23 Washington Street
Ellicottville, New York 

 

Instituto Allende: The Influential Art School That Shaped San Miguel de Allende

This art school and event space holds a special place in the charming town’s transformation. Stop by to see the cool murals and refuel at Murmullo café.

Duke and Wally fell in love with the interior courtyard at the Instituto Allende.

The hulking adobe and fieldstone Instituto Allende is a bit outside of the historic city center of San Miguel de Allende, Mexico. Located on the southwest edge of the Centro, this art school was originally built in 1736 as the summer manor for the influential de la Canal family. 

The Instituto Allende teaches a variety of fine arts, including sculpture.

San Miguel de Allende Goes Artsy 

After Mexico’s War of Independence in 1910, and the decline of silver mining, which had brought San Miguel de Allende its fortune, the colonial town faced an uncertain future. Credit for undertaking its transformation into an artists colony has largely been given to U.S. expat Stirling Dickinson, who became director of the Instituto Allende in the ’50s. 

Yet this is only part of the story. Native son and former Guanajuato governor Enriquez Fernández Martínez and his American wife, Nell Harris, were the instrumental force behind the art school’s founding. Their enduring legacy was carried on by their son Rodolfo, and his daughter Zara is the current director.  

However, it was not the first academic art school in SMA. Peruvian artist and diplomat-in-exile Felipe Cossío del Pomar, received support from President Lázaro Cárdenas to transform the 19th century convent of the Order of the Immaculate Conception, known locally as Las Monjas (The Nuns), into la Escuela Universitaria de Bellas Artes, the University School of Fine Arts. (The building is now occupied by the government-run cultural center known as the Centro Cultural Ignacio Ramírez “El Nigromante.”) 

Sterling Dickinson helped open up San Miguel de Allende as a center for the arts.

Class Act: Dickinson Comes oN the Scene 

Dickinson’s arrival in 1937, at the invitation of Chicago Lyric Opera tenor and Hollywood actor José Mojica, helped shape the future of San Miguel de Allende. He was transported from the train station to the Jardín, the town’s main square, outside of La Parroquia church, in the wee hours of the morning by a mule-drawn cart. When he saw the cathedral’s spires rising out of the mist, he uttered, “My God, what a place!” We couldn’t agree more.

Days later, Dickinson decided to stay and purchased the ruins of a former tannery on a hill overlooking the town, which he converted into his home. The property and land cost a mere $90. Mojica was leading a coalition to promote San Miguel as a magnet for cultured tourists. Film stars, composers, singers, intellectuals, local politicians and artists showed up regularly at his soirées.

The Expressionist works of David Leonardo Chávez cover much of the Instituto.

After its founding, the Instituto Allende became part of the University of Guanajuato, offering master’s degrees in fine arts, and began to gain international recognition. By 1960 it had grown both in size and scope and also offered a bachelor’s program in fine arts. Enrollment at the school continued to rise, and the town’s cultural reputation attracted tourists and expats.

Wally couldn’t get enough of Chávez’s fantastical paintings.

Dickinson came from an affluent Chicago family and had a knack for public relations. His passion for the arts and the culture of San Miguel itself laid the groundwork for promoting the burgeoning school. A 1948 Life magazine article described San Miguel as a “G.I. Paradise,” and given the relatively affordable rents — $10 per month — it’s no surprise that veterans queued up for an opportunity to attend college here. 

As a teacher at the Instituto, Dickinson became known for his Aspects of Mexico course, which combined lectures and experiential field trips. He attempted to foster a relationship built on mutual respect for indigenous Mexican culture and history among his students (to various levels of success).

Out back, you can wander around the beautiful campus and see the various classrooms.

Uncommon Grounds: A Walk Around Campus

Wally and I stopped by the main entrance of the Instituto on a Friday afternoon and found its massive wooden doors locked tight. Wally knocked on the door, and a janitor instantly opened it — only to inform us that it was closed to the public for a couple of days.

The institute is now split into two buildings: one for classes and a café, and another for weddings and other events. Unfortunately, we were unable to see the murals created in the 1950s by John DeMelim and James Pinto. 

We were able to enter the school building, though, through the administrative offices, which had an exuberant mural by contemporary Mexican Expressionist David Leonardo Chávez that crowns the ceiling and part of the walls. The artwork is rich with jewel tones and patterns depicting stylized swimmers. 

This mural of swimmers is one of the first you’ll see when you enter through reception.

Not a bad place to get a degree in art, eh?

While wandering into the adjoining space, we paused to admire more of the painterly works of Chávez, which covers the walls. Beyond, a few students were scattered throughout the leafy park-like courtyard, sitting in the grass and enjoying the dappled afternoon sunlight. Stone paths bisect the grounds leading to pennant-shaped signs pointing students to the various workshops and studios, including ceramics, drawing, jewelry, painting, printmaking, sculpture and weaving. The school also offers a range of Spanish language immersion classes. 

A colorful mural by the bathrooms out back

The Instituto was originally the summer residence of a wealthy family.

After taking a few photos, Wally and I exited on the far side of the campus, where a small group was setting up for an event in the enclosed egress. A young woman told us that this was for Rodarte, a bazaar for artists, makers and local designers from around Mexico to sell their works. The Instituto has always had a philanthropic component since its inception in 1950. Revenue from the event gives back to the community by providing art supplies for low-income students and teachers in the surrounding area.

The main section of Murmullo is chic and minimalist — but we chose to eat in the colorful mural-covered courtyard.

Murmurs and Musings at Murmullo Café

We left the grounds and had a snack at the charming Murmullo café, which is carved out from the Institute property. Our lively server recommended we split the falafel, which Wally and I ordered and agreed was quite possibly the best we’ve ever had. 

Quite possibly the best falafel pita we’ve ever had

Duke and Wally had a delightful lunch at Murmullo — great food, drinks, setting and service.

You couldn’t ask for a cooler setting to enjoy a coffee, beer or bite to eat.

They also serve coffee, which was the perfect excuse for us to caffeinate with iced skim lattes, as well as beer and kombucha. The café has three different seating areas, two indoors and one outdoors. We chose the open-air courtyard, surrounded by Chávez’s fantastical work. The fare and the setting make it worth a visit. Try a coffee, a local microbrew and the falafel. You won’t regret it. –Duke

Instituto Allende

Ancha de San Antonio 22
Zona Centro
San Miguel de Allende
México

 

Fascinating Food Plants of the Oaxaca Botanical Garden

Maize, squash, chili peppers, amaranth: Many food plants were domesticated in Mexico. Learn more on a tour at the Jardín Etnobotánico de Oaxaca.

The first part of our tour of the Oaxaca Botanical Garden covered the many food plants grown there.

“I will show you plants that are edible,” said Carol, our guide extraordinaire at the Oaxaca Botanical Garden. “I hope you try them someplace. But not here.” 

“Corn was very likely domesticated here in Oaxaca. It’s the most widely planted cereal grain today in the world — more than wheat or rice.”

The first part of our tour of the Oaxaca Botanical Garden covered food plants. Here Carol, immensely knowledgeable and quite funny, explains them in her own words:

What was the first domesticated food plant in the Americas? All signs point to squash.

The Beginning of Food Domestication: Squash

Corn, beans and squash — that famous trio that everybody knows, those plants domesticated here in the Americas that have been so important for so many thousands of years.

The earliest evidence that so far has been discovered for a domesticated food plant in the Americas is squash. The evidence comes from right here, from an archaeological site located here in the valleys of Oaxaca. It’s a site called Guilá Naquitz. Archaeologists found clear evidence of domestication of food squash dated about 8000 BC. 

When we think of squash as a food, we usually think of the fruit — but it seems likely that the initial interest in squash as a food plant was for its runners and for its flowers. And, subsequently, as the plants got bigger, the seeds were important and toasted — and then the fruits themselves. 

Yup, that bowl of mush is actually a popular drink in Mexico called tejate.

Cocoa Flower Tree, Mamey and That Strange Beverage, Tejate

While it doesn’t look like a food plant, one tree makes a small white flower that’s edible. 

The tree is called, popularly, flor de cacao, or cocoa flower tree. It is not a cacao tree. The flower, however, is an important ingredient in a traditional Oaxacan beverage called tejate. And if you have been walking along the street in Oaxaca or or been to our markets, you have seen tejate — it’s so common here. 

It’s a beverage the color of café au lait, and it’s usually kept in a big shallow pottery bowl and it’s got foam or froth on the top — it’s really hard to miss. It’s rather unique looking. 

Tejate is a drink made on a maize base. Corn-based beverages are typically pre-Hispanic. So to make the tejate, women prepare the corn in a particular way first. They add real cacao to that — but not a heavy chocolate.

It does have cacao, but it also has the seed of an American tropical fruit that many people don’t know: the mamey. They’re about the size of a large avocado. They’re dark brown on the outside and slightly fibrous. But when you cut them open, they’re gorgeous. They have a soft flesh the color of salmon or peach; they’re lovely looking and delicious. Makes great desserts — look for tarte de mamey or mousse, and they often make it into sorbet, nieve.

Wally and Duke have yet to try a mamey, which they learned about from Linda — but they’re on the hunt for one.

But for the drink, they toast the seed, plus the dried flowers. Grind all that together into a doughy or pasty mixture. If you want, you can add water right away and make the drink, but usually they just let that mixture dry and it crumbles into powder form, dehydrated. In powder form, for hundreds of hundreds of years here, people have had an instant beverage that’s storable, it’s portable. You just add water to drink.

So many peppers, so little time. There are 60 types grown in Mexico alone!

Chili Peppers and Their Healing Properties

Peppers are an American domesticated food plant. All the peppers, and I repeat, all the peppers, were originally domesticated here in the Americas. If you can imagine so many cuisines of Africa and Asia and Europe without peppers. But historically speaking, peppers are relatively recent introductions to those regions. 

Peppers botanically are classified in a genus called capsicum. There were five species of capsicum domesticated. Three species were domesticated in South America, one species indeterminate still, and one species definitely here in Mesoamerica. Of those five, it’s the Mesoamerican species that dominates the world. This is called capsicum annuum. It has hundreds of varieties and just about every pepper you know anywhere in the world, regardless of the size and shape, how picante or not — they are all capsicum peppers. 

Not surprisingly, Mexico cultivates a greater diversity of peppers than anyplace else. There are 60 named varieties of peppers that are grown here in Mexico. The state of Oaxaca grows more varieties of peppers than in any other part of Mexico. It is no doubt this diversity of peppers used here in Oaxaca that accounts in large part for the richness of Oaxacan cuisine.

Loaded with vitamin C and capsaicin, peppers should be a part of everyone’s diet. Wally and Duke add them to most meals they prepare — and double the amount suggested.

Peppers are very nutritious. I hope everybody’s eating lots of them — they are really good for you. They’re very rich in vitamin C. Going back to pre-Hispanic times, peppers have had medicinal use, and that continues today into the pharmaceutical industry. Modern pharmaceutical companies are using the substance of the pepper that makes it hot. It’s an alkaloid called capsaicin. Everybody knows capsaicin burns your lips and your eyes. I’m sure you’ve all had unfortunate meetings with peppers. But capsaicin also blocks pain signals to the brain. It has analgesic qualities, and it permits greater blood flow to the skin surface. So there’s lots of new products: patches to treat your back and you can get all kinds of new products to treat muscle injuries, muscle aches, to treat arthritis made from capsaicin. Many of those products are over the counter, so do look for them.

Amaranth are super nutritious and are becoming all the rage — though it’s been popular in Mexico since Aztec times.

Amaranth and Alegrías, or “Happiness Bars”

Turning to another food plant, with greenish leaves and red stalks. That is a food plant that I’m sure many of you have heard of but may not recognize: That’s amaranth. It’s becoming very popular again. Amaranth was actually domesticated independently in Asia and here in the Americas. The Asian amaranths are known as leaf amaranths, because the part of the plant that people eat are the leaves. So think spinach — whatever you can do with spinach, you can do with leaf amaranth. And in fact, amaranth and spinach are botanically related. 

The species that were domesticated here in the Americas are called seed amaranths. You can certainly eat the leaves when they’re young and tender, but those feathery flower stalks make thousands — who knows? I’ve never counted them — of tiny little black seeds that are edible. 

You can eat the seeds as you harvest them. Or you can toast amaranth seeds. And when you toast it, it turns into what looks like tiny little popcorns. This is what we call pop amaranth. You can eat it in this form. You can sprinkle it on top of your cereal, your salad, whatever. Or you can grind it into flour.

The seed amaranths of the Americas are one of those incredibly nutritious food plants — among the most nutritious in the world. There is absolutely nothing bad about amaranth and every good quality to a food you imagine. It was probably the single most nutritious food plant in the diet. Pre-Hispanically, huge quantities were consumed. Huge quantities we know flowed into the Aztec capital Tenochtitlan as tax or tribute paid by conquered areas.

Shortly after conquest, it disappeared as a major food plant. It survived here as a candy. And you can still buy the candy here. Lots of people think they’re sesame bars, but they’re not. They’re toasted amaranth bars. Some are squares, some are round, some are long and rectangular, whatever, but it is amaranth. They have the happy name of happiness bars. They’re called alegrías, and alegría means happiness. My personal opinion is that amaranth’s major flaw is it doesn’t have a lot of flavor. But that’s good because you can add it to so many dishes. But that means that alegrías don’t have a lot of flavor other than the sweetness of the honey that holds them together. So look for the alegrías with chocolate added to them. Those are happier.

Alegrías look much too healthy to be named “happiness” bars.

Twenty years ago, maybe 25 now, NGOs came into Oaxaca to reintroduce amaranth as a cash crop, but also to reintroduce it into the diet, where it could certainly make a significant difference, especially for children — it’s very high in protein.

Restaurants are going back to traditional foods, so look at menus, they sometimes feature dishes with amaranth. And it’s been used in commercial food production — a lot of new products being made with amaranth to increase the nutritional quality.

There are over 60 types of corn grown in Mexico, and the crop is more widespread than wheat and rice.

The Evolution of Corn and the Amazing Spread of Maíz Criollo

We have a young crop there and a more mature crop of corn or maize. That kind of corn is called Creole corn, or maíz criollo, and that refers to the kinds of corn that farmers throughout Mexico and here in the state of Oaxaca grow principally for home use.

To plant a new field of my maíz criollo, households just save some seeds from a previous harvest and replant them.

I grew up in Canada, where corn was yellow. That was it. So all I knew was yellow corn. I sort of had a vague notion there were other colors because at Halloween or Thanksgiving, we bought those bunches of what we call Indian corn, multicolored dried corn. You didn’t eat it; you just hung it on your doors as an ornament. Then as an adult, I learned there was white corn, as well. Ooh! A big addition to my knowledge!

And then I came to Mexico and discovered an absolutely incredible richness that I certainly was not aware of: well over 60 varieties of maíz criollo grown traditionally here in Mexico — different colors, shapes, sizes, growing conditions, flavors, you name it. It’s just an incredible richness.

The state of Oaxaca grows more varieties of maíz criollo than any other part of Mexico. Thirty-seven varieties of maíz criollo are grown here in the state of Oaxaca.

How did we get corn? Where did it all start? Everyone now seems to agree the ancestor is the wild grass called teosinte. It is genetically very closely related to domesticated corn but morphologically very different. 

I think everybody knows how to plant corn. You stick a seed in the ground and up comes one stalk. And then you get an ear of corn per stalk, and if you’re really lucky, maybe you’ll get two ears of corn per stalk.

Teosinte is completely different. It’s a multi-stalk plant and it doesn’t grow ears of corn at all — it makes tiny little seed pods. At every node along the stalk, you get seed pods. There’s just a single row of very small little seeds inside, the size of baby teeth. 

There is an edible kernel buried at the center of the seed. But to get at the editable kernel, you have to remove the outer seed first. You have to expend a lot of time, a lot of labor, to get very little to eat in return. Why bother? 

Moreover, teosinte is a wild grass. When the pod is mature, it just breaks open. There’s no structure in there to hold the seeds. So they just separate and fall out on the ground. And the big question is, why the early peoples began to pay attention to teosinte as a potential food plant? And there’s no good answer to that.

Geneticists suggest that the beginning of domestication, if you will, goes back at least to 7000 BC, or 9,000 years ago. One hypothesis is that early people were not actually interested in the seeds at first, but rather than fermentable sugars in the green stalks. There were other sources here of fermentable sugars that are easier to attain, so who knows?

But the earliest clear physical evidence that we have found for domesticated corn dates to about 4000 BC, and that evidence comes from Guilá Naquitz again, where they found the early fruit squash. Archaeologists found clear evidence that corn has been domesticated by that date. What they found at Guilá Naquitz are little structures, little proto-cobs. So instead of this single row of seeds, there is a structure with several rows of kernels around it. And by this date, the terminals have lost the hard outer seed coating and become fully edible. 

Domesticated corn cannot reseed itself. In order for you to reseed it, you have to pick the ears of corn off the stalks, pull down the corn husk, pull the kernels off and replant it. Corn is the only nature of domesticated plants that is incapable of self-reproduction. And by 4000 BC, it had shifted from this self-seeding wild grass to a fruit plant totally dependent on human intervention for reproduction.

Teosinte doesn’t grow wild here in the valleys, but it grows up in the sierra, up in the mountains around the valleys, which is where corn was probably domesticated — a domestication that has been spread rapidly and extensively through the Americas. And because corn is such a malleable plant, it took on the many forms of corn that were found growing here when Europeans arrived, and then quickly introduced to the rest of the world after contact, and again adapted to wherever it was introduced. Corn, for sure domesticated here in Mexico, and very likely here in Oaxaca, is the most widely planted cereal grain today in the world. There’s more corn planted than wheat, than rice.

While the pre-Hispanic peoples of Mexico knew how delicious tomatoes were, the silly Europeans thought they were poisonous!

Tomatoes and Other Plants Domesticated in Mexico

Let me remind you of some other food plants that have changed diets worldwide. And the first that comes to mind are tomatoes. Domesticated here in Mesoamerica. Very important in the pre-Hispanic diet, and quickly introduced to Europe. And for a long time, Europeans refused to eat tomatoes. They considered them poisonous. They bred them as ornamentals; they used them as fodder for animals — but wouldn’t eat them. Imagine! 

Avocados — domesticated here. No guacamole without avocados from here. Vanilla and cacao were also domesticated here. By the end of the 1500s, just about every major food plant had gone east and west. They were very quickly introduced and adopted. 

Avocados, not surprisingly, were also domesticated in Mexico. Wally shudders to think of a life without guacamole.

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Now, that’s a lot to digest about food plants. But it’s astounding how many different domesticated food plants come from the Oaxaca region, with its great biodiversity. ¡Buen provecho!

If you’re staying in Oaxaca, be sure to add the botanical garden to your itinerary. Tours in English are Monday through Saturday at 11 a.m. They’re a steal at 100 pesos (about $5) and last about two hours. The garden entrance is at the corner of Reforma and Constitución. Get there about half an hour early to play it safe; groups are limited to 25 people and fill up quickly. –Wally

Jardín Etnobotánico de Oaxaca

Reforma Sur
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oaxaca
México

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Sampling the 7 Moles of Oaxaca

Holy mole! The restaurant Hierba Dulce focuses on plant-based fare and takes traditional Oaxacan cuisine to the next level. 

Most Americans are only familiar with mole negro and don’t even realize there are many varieties of the Mexican sauce.

Mole (pronounced moh-lay) is one of Mexico’s most complex and versatile sauces. And nowhere is that more in evidence than in the southcentral state of Oaxaca, famous for seven distinct types of moles. 

If you’ve ever tried mole in the U.S., chances are it’s mole negro (black mole). This velvety, umber-colored sauce is a savory-sweet combination of dark chocolate, spicy chiles, nuts and spices usually served over enchiladas. Don’t get me wrong — I love me some chocolate, but mole can be so much more than that. There are numerous variations containing dozens of different ingredients, including chiles, garlic, spices, nuts and pepitas (pumpkin seeds), pulverized to a paste in a molcajete (a volcanic stone mortar and pestle). Tomatoes, tomatillos and water or broth are sometimes added, and many are slow-cooked to allow flavors to meld.

“ Don’t get me wrong — I love me some chocolate, but mole can be so much more than that. ”

The lightwood tables and modern chairs (not to mention that wall of cacti) take the Oaxacan restaurant Hierba Dulce up a notch.

Hierba Dulce’s Local, Organic Ingredients 

On our trip to Oaxaca, we knew we wanted to try the seven different types of mole, and we had heard that there was no better place to do so than at Hierba Dulce. The women-run establishment opened in 2017 and was the first in Oaxaca de Juárez to feature an entirely plant-based menu. Using traditional cooking and fermentation methods as a foundation, the restaurant began as a conversation among the founders of its sister project, Pochote Press. Their goal was to create a welcoming, inclusive culinary concept where they could offer accessible, nutritious, unprocessed fare to the local community. 

As Hierba Dulce began to flourish, Pochote Press moved out of the space. The restaurant uses organic ingredients, working strictly with small local farmers, and its dishes are made without processed oils, refined sugars or animal byproducts like asiento (lard). This setup helps provide a lifeline for these producers, who value genetic diversity over mass production. 

The restaurant is run by chef Mayora Georgina Cruz, and is tucked away in the open-air walled courtyard of a colonial-era house not far from the city center of Oaxaca de Juárez. Its name is the Spanish version of tzopelic xihuitl in Náhuatl, an indigenous language of the region, translating to  “sweet herb.”

This was the first place we dined at during our stay in Oaxaca. We arrived around 6 and were seated shortly after. The centerpiece of the courtyard was a tiled fountain with an image of the Virgin of Guadalupe. This was adorned with strands of brightly colored woven palm leaf garland anchored by a straw flower arrangement that put me in a festive mood. 

The gorgeous fountain at Hierba Dulce, with the Virgin of Guadalupe, colorful garlands and bright straw flowers

Hierba Dulce is women-run and focuses on unprocessed, local ingredients. The dinnerware, with its distinctive blackened spots, are from the nearby village of Santa María Atzompa and were handmade by Maestra Josefina Zárate.

To start, we each ordered Oaxaqueños, a cocktail made with the restaurant’s tepache and cachaça, a distilled spirit made from fermented sugarcane juice. At first, neither one of us thought it was that strong — until we finished it. They packed a surprisingly strong punch, and neither of us needed to order a second. 

The Oaxaqueño, a cocktail made with tepache and cachaça, packed a surprising punch.

Wally and I opted for the mole tasting for two, which featured the seven most famous types of Oaxacan moles. 

Dinner kicked off with a salsa verde and a roja.

As an appetizer, we were served a complimentary pair of salsas: a green one made with miltomate (tomatillo), serranos, avocado and cilantro, and a red one with smoked pasilla, morita and chile de árbol with miltomate. These were accompanied by housemade tostadas, crisp corn tortillas made with heirloom maíz, on a comal (a round, flat griddle). 

Try a sampler of the seven moles of Oaxaca and rate them as you go. Our fave was rojo, while verde came in last.

The 7 Moles of Oaxaca

Mole comes from the Nahuatl word molli, or “sauce.” This traditional, multilayered sauce typically begins with a base of dried or fresh chiles, seasoned with wild endemic herbs, vegetables and other ingredients. Cooking times vary by type; some come together quickly and can take as little as a few hours, while others take days to prepare. 

No two moles are alike. Recipes vary from region to region, from village to village, from family to family. All are slightly different, depending on who’s making it. The ones served at Hierba Dulce are Cruz’s recipes, adapted and tweaked into versions made without oil or refined sugar. 

We found that tortillas weren’t the best vehicle to serve with these moles — the sauce oozed out and made for a messy meal.

1. Amarillo / Yellow

Yellow chilhuacle, costeño and smoky-sweet guajillo chiles, spices, hoja santa (literally “sacred leaf” — a heart-shaped leaf with a slight peppery taste) combine with white beans to make an ochre-colored, mildly spicy mole. 

2. Verde / Green

This was the only mole of the seven that didn’t contain dried chilis (perhaps that’s why it was our least favorite). Its bright green color comes from miltomates, serranos, cilantro and epazote (a pungent herb with a flavor between tarragon and anise). 

3. Almendrado / Almond

This mole is made with guajillo and ancho chiles, heirloom tomatoes, almonds, oregano and cinnamon. 

4. Chichilo 

Intense and smoky, with pasila, mulato, guajillo and black chilhuacle chiles, garlic and onion, the addition of dry-roasted avocado leaves lend a subtle licorice flavor. 

5. Estufado

Olives, almonds, miltomates, tomatoes, onion, capers, perejil (parsley) and cinnamon combine in this version.  

6. Rojo / Red

This thick, brick-red sauce was the spiciest of the seven moles and used ancho chiles, pasilla chiles, garlic, onion, tomatoes, peanuts and dark chocolate. It was our fave. 

7. Negro / Black

The most labor-intensive of the moles, this one contains chilhuacle negro, mulato, pasilla, ancho, guajillo and chipotle chiles, plantains, and dark, bitter chocolate. The charred seeds of the chilhuacle negro give this mole its signature depth of color and flavor. Wally thought it was so sweet compared to the others, it practically worked as a dessert course. 

Most moles are made with chiles, herbs, tomatoes — and some even have chocolate.

Getting Sauced 

Moles are often served over rice, chicken or pork. Ours came with corn tortillas that were made moments before on a nearby comal in the corner of the courtyard. Most of the sauces were soupy, resulting in a messy dining experience. Perhaps we should have tried the mole sampling that comes with mushrooms. And after trying a few different varieties, it was difficult to really appreciate the subtle differences between the seven — though maybe that was because of the buzz we felt from the Oaxaqueños. 

Either way, we admired how Cruz has reinterpreted traditional ingredients in a sophisticated way. –Duke

Wally and Duke pose by the back wall of the Hierbe Dulce courtyard, which is lined with cacti known as Mexican fence posts.

Hierba Dulce

Calle Porfirio Díaz 311
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oxaca
Mexico

 

Continue Your Culinary Tour of Mexico

A Tour of the Oaxaca Botanical Garden

El Jardín Etnobotánico de Oaxaca began as a monastery, then was taken over by the military. Now it’s a fascinating and gorgeous reflection of the diversity of plant life found in Oaxaca.

The Oaxaca Botanical Garden offers one tour in English a day — so be sure to get there early to make sure you get a spot!

I’m obsessed with Carol. She was our guide at the Jardín Etnobotánico de Oaxaca. She makes even the most mundane things seem fascinating. Mind you, she’s strict — you’ve gotta follow the rules or risk a scolding — but she also has a great sense of humor.

Our tour guide, Carol, was a wealth of knowledge — and humor.

I’ve transcribed Carol’s tour. Reading her words should give you a good feel for her extensive knowledge (and sense of humor). Hopefully it’ll transport you to the garden — the next best thing to taking an actual tour:

Looking around, I’m guessing most or all of you are visitors. I certainly know that the country’s cultural richness is usually a major reason for people to visit. But you may be less aware of Mexico’s botanical richness. Mexico, in fact, has some of the richest flora in the whole world. 

Mexico is also renowned for the great number of plant types to grow uniquely here. Botanists call these endemic — plants that grow only in a limited area. And Oaxaca state has more species of plants, and more endemic species of plants, than in any other part of the country. In fact, all the different kinds of vegetation that grow throughout Mexico can be found right here.

The Oaxaca Botanical Garden has only been open since 1994 and covers an area of about six acres.

But very clearly interconnected with this rich flora, Oaxaca state is also known for ethnic diversity. The state has more indigenous groups than any other part of Mexico. Given the size, the state of Oaxaca is more linguistically diverse than any other part of the Americas, and one of the most linguistically diverse in the world. 

Each of the peoples here had their own names, uses, beliefs and traditions about the plants. 

The back of Santo Domingo de Guzmán church, which once owned the land upon which the botanical garden now sits.

Dominican Monastery to Military Grounds: the Complicated History of the Jardín Etnobotánico de Oaxaca

The garden was founded in 1994. Because of the dual emphasis on the relationship of the people and plants, the formal name is the Ethnibotanical Garden. 

The garden covers an area of  just over two hectares, or approximately six acres. 

This was originally part of the Dominican monastery, and the Dominican friars began building Santo Domingo in the 1570s. They moved into the monastery in 1608 and remained there till the 1860s. 

The Dominicans used the space firstly as a construction zone, which is where they prepared all the materials to build and later maintain Santo Domingo. We know they used it subsequently for washing and bathing. There’s evidence they pastured some animals out here. We know they did pottery and metalwork in this space. We have no evidence of any food crops in the space which today serves as the garden. 

The botanical garden was once where monks bathed, and later, where cavalry soldiers performed drills.

The Dominicans were expelled in the early 1860s — at a time when, nationwide, all church properties were expropriated and nationalized. The federal government took over the whole complex and handed the entire thing to the military, and Santo Domingo served as a cavalry base until 1993.

The military used this space to exercise forces, to hold military practices, to park military vehicles. They had sports fields out here and so on. They destroyed the Dominicans structures out in the field area that were tall — anything that stuck up got lopped off.

But a number of low structures built by the Dominicans, covered over and buried during that military period, have survived till today.

The military use, however, destroyed all the vegetation from the Dominican period. We don’t have one single plant here that has survived from then.

No longer a part of Santo Domingo church, the botanical garden showcases plants from the state of Oaxaca.

The Opening of the Oaxaca Botanical Garden

The military left, as I said in 1993, and the garden was formally organized in 1994. They started to reconstruct the buildings, so from ’94 to ’98, nothing much happened vis-à-vis the garden. 

It was finally in 1998 that they began to prepare the soil, to plan out the garden and to begin planting, and the garden opened to the public in late 1999.

So it’s a very young garden, with lots of plants here that couldn’t possibly have grown here in this time period. Anything very tall, big, old has been transplanted.

A cistern under the wedding venue holds over 1 million liters of rainwater, which is used to irrigate the massive garden.

When the garden was founded, the goal was not just to make an attractive botanical garden — though they certainly wanted to do that — but to make it a Oaxacan garden.

And they have done that in several ways. One, of course, is with the collection of plants. All the plants come only from Oaxaca state. So many of these plants may grow elsewhere as well, but they are collected only from the Oaxacan community. 

Another way was in the design of the garden. The garden was designed not by landscape architects but local artists, who took as their theme a pre-Hispanic design element that’s very typical of Oaxaca. And you’ll see it most clearly at the archeological site of Mitla. Those zigzags — some are mosaic, some are actually carved in stone, but they’re zigzag designs that are referred to as grecas.

Note the zigzagging pathway — it’s a recurring motif at the botanical garden.

And that’s the thing that you see throughout the garden. Notice the beds aren’t square or rectangle. Nothing is curved. As you go through the garden, with the water channels and pathways, everything zigzags.

All of the money raised from the lavish weddings at the Oaxaca Botanical Garden go to the state.

The Question of Funding

When the garden was founded, it was a public-private partnership, two public, two private partners. It was wonderful. It lasted until the end of 2005. And at the beginning of 2006, that public-private partnership — called a fideicomiso here — dissolved. And we were, for five seconds, hopeful that we would become entirely an NGO [non-governmental organization].

But, in fact, the state took it over. So since 2006, we have been a state agency. We have no juridical independence; we don’t exist as a legal entity apart from the state. So, unfortunately, folks, you can’t donate money to us. Because everything goes through the state.

So that’s where we are. It’s totally top-down, and all the money from those weddings here goes to the state. The donations? That now goes to the state as well.

Solar power and geothermal cooling make this greenhouse an actual green building.

A Truly Green Greenhouse

As we start up into the garden, we will be passing a number of those Dominicans structures that I mentioned. Those relate us to our past. Down in the corner is the future. We always wanted a real greenhouse and we finally got one in 2007. 

It consists of two rooms: a colder room and a warmer, more humid room to show plants that will not grow well in this climate. 

Greenhouses, by their very name, should be green. But most of them are not — only the plants are green. But this one is truly green. It is totally self-sustaining. All the power to run it comes from solar panels on the roof of the buildings where you enter the garden.

 All the electrical lighting is solar-powered. The heating and the cooling? Also solar power. The cooling is geothermal cooling. And the water is all rainwater to irrigate. In fact, the entire garden is irrigated with rainwater. Santo Domingo has several acres of rooftop. And the rainwater is fed from the rooftops by waterspouts onto the terraces and runs into this giant underground cistern, where they’re putting up that structure for another fancy wedding this weekend. 

Under the floor is the cistern. It was built in 1998 to store over 1 million liters of rainwater. It is the largest rainwater cistern in the entire state of Oaxaca. And then that water can be pumped to wherever it’s needed. There are outlets periodically where you attach a hose. All the irrigation is manual, but it’s all rainwater-fed. 

You can’t go in the greenhouse, alas, but you can admire its design.

The greenhouse was designed by a Mexican architect [Francisco Gonzalez-Pulido] who received an architectural award in 2018 for best sustainable building. The greenhouse is not open to the public — you’ll have to stand outside and look. But it really represents our future, and I hope everyone’s. 

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End your tour with the money shot, as Duke and Wally did. (And consider accepting one of the hats they offer to protect you from the sun.)

Before You Go

Even if you don’t consider yourself overly interested in plants, we recommend touring the Oaxaca Botanical Garden. You can’t wander through on your own, but they give tours in English once a day, at 11 a.m. Monday through Saturday. They only let 25 people join each tour, so play it safe and get there at least 45 minutes beforehand to get on the list. The entrance is at the corner of Reforma and Constitución. Tours cost 100 pesos (a bargain at about $5), and kids 12 and under get in free. Wear sunscreen — some of the time will be spent in the sun. The walk lasts about two hours — but, if you’re lucky enough to get a fantastic guide like Carol, the time will fly by. –Wally

The Oaxaca Botanical Garden should be towards the top of your to-do list when visiting this area.

Jardín Etnobotánico de Oaxaca

Reforma Sur Norte
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oaxaca
Mexico

 

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