A Tasty Way to Travel

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The experience couldn't have been more delicious. At the end of class, we sat down to a table laid with earthenware plates and colorful napkins. Cabrera distributed shots of mezcal, a distilled liquor that is a cousin to tequila. Under her direction, our meal ended up being extraordinary: a mango-jicama salad drizzled with tangy cilantro-garlic vinaigrette, fiery mole paired with Mexican rice and a delicate rose-petal ice cream to cool the palate. The best part? None of us had to do any dishes.

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