DAY EXPERIENCE
Market Tour & Cooking Class
A full day of Oaxacan cooking, from the market to kitchen and recipes to take home.
Our latest news from the kitchen
This spring we're launching specialty cooking classes at the ranch: four focused, full-day experiences, each built around one of Oaxaca's most important culinary traditions. Designed for private groups, it’s a hands-on journey from start to finish.
Dia de Muertos
October 25th-november 3rd, 2026
This ten-day journey takes you into the heart of Oaxaca City and its surrounding villages, where families honor their ancestors through music, food, and long-standing traditions.
Since 1994
FOOD Tours in mexico
OUR STORY
Susana Trilling arrived in Oaxaca in the late 1980s with a question: how do you learn to cook in a place that isn't yours? She answered by settling in, building real relationships and opening her home to students. Thirty years later, Rancho Aurora remains the center of everything we do. Today, led by her son Kaelin, Seasons of My Heart offers cooking classes, week-long immersions and culinary tours throughout Mexico and Europe. But the foundation hasn't changed: the belief that food is learned best when you're sitting at the table with the people who know it.
COOKING CLASSES
Explore our themed cooking classes at our ranch in the beautiful Etla Valley
FOOD TOURS
Seasonal curated tours to culinary destinations in Oaxaca, Mexico City, Yucatán and Europe
CHEF’S INTENSIVE
We teach young and seasoned chefs in the Oaxacan and Mexican food traditions
CHef’s Table
A dinner experience at the ranch celebrating our native and local ingredients
FROM PALERMO TO ETNA
SICILY WIne Harvest
10th - 20th, September, 2026
Join us for an unforgettable 10-day tour exploring Sicily’s terroir through its food traditions, wine making heritage and culinary excellence.
From the mineral slopes of Mount Etna to the sun-drenched vineyards of the Marsala coast, every glass tells a story of the island’s ancient soil. Alongside master wine makers and local sommeliers, we’ll explore historic cellars and seaside estates. Uncovering Sicily’s layered heritage through its bold reds and volcanic whites. Every tasting is a blend of tradition paired with the incredibly vast Sicilian cuisine.
Chef Kaelin’s Newsletter
Relleno Blanco: A dish I'd never heard before
Cooking underground in Pomuch, Campeche: Relleno Blanco Yucateco
I never know what we're going to cook at Diego's.
That's part of why I love going. Our Yucatán tour always passes through Campeche, the colonial city with a vibrant market, before we drive 40 minutes north to Pomuch, a small Mayan village.