I just published in ABC.com about Sazon, a cooking school in the lovely town of San Miguel de Allende.

Click Here to see the full text:
Learning About San Miguel de Allende Through Shopping, Chopping and Tasting

Pull Quote:

Culinary travel is about more than merely tasting adventurers want to understand cultivation, explore marketplaces and learn to cook the dishes that once seemed exotic and mysterious.
Mexico, a food lovers' wonderland, is ahead of the curve with culinary schools throughout the country, offering packages that run from one-day to weeklong certificate programs.

The history and cultural evolution of Mexico can be traced through its culinary tradition. Yucatan-style food is marked by Mayan influence, and today pits are still dug to slow-roast meats with orange juice and achiote (annatto) seed. The Zapotecs of Oaxaca still brew mezcal as they did more than 2,000 years ago when priests used the ceremonial drink to heighten their senses, and gave it to sacrificial victims to lessen theirs.