Experience Día de Muertos
A Culinary & Cultural Tour
Join us for an unforgettable experience celebrating Día de Muertos in Oaxaca.
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October 25 - November 3, 2025
Day of the Dead in Oaxaca
Immerse yourself in the vibrant culture and traditions of Día de Muertos in Oaxaca, where history, cuisine, and celebration come together in an unforgettable experience. 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.
We begin in the historic center of Oaxaca, where marigolds, candlelit altars, and festive parades set the stage for the celebration. We explore bustling markets, including the Mercado de Abastos, gathering essentials like sugar skulls, pan de muerto, fresh flowers, and papel picado. Our culinary adventure introduces us to street food favorites, from late-night tacos to traditional memelas, as well as dining at renowned restaurants that blend contemporary and classic Oaxacan flavors.
Cultural and Culinary Exploration
Each day, we visit the surrounding countryside to experience the craftsmanship that makes Oaxaca unique. We meet artisans who weave intricate textiles, shape pottery, and carve wooden sculptures.
We will take part in hands-on cooking classes at Rancho Aurora, where we learn to prepare traditional Oaxacan dishes, including various moles and tamales. You’ll get to see how Oaxaca’s famous quesillo cheese is made, learn the traditional way of grinding chocolate on a metate and prepare pan de muerto for the holiday.
One special highlight is visiting a marigold plantation, where we harvest our own flowers to contribute to the altars we will help create. This hands-on experience deepens our connection to the traditions of Día de Muertos, as we learn about the symbolic importance of these flowers in guiding spirits back to the world of the living.
Remembrance & Celebration
Día de Muertos is both a time of remembrance and celebration, and over the the final three days, we fully embrace the festivities. We are welcomed into private homes, where we enjoy live music, tamales, and mezcal. We visit the illuminated graveyards of Oaxaca City and nearby villages, where families gather to honor loved ones with music, food, and offerings. We’ll paint our faces and join in the comparsa, a joyful parade where the living and the dead are remembered through dance and song.
This journey is more than just a tour—it is an opportunity to experience the heart of Oaxaca’s traditions. Whether crafting altars, preparing ancestral dishes, or joining in the celebrations, each moment offers a deeper connection to this extraordinary holiday.
Join Us!
Join Us!
Meet your Guide
Kaelin Ulrich
Kaelin, the son of famed chef and the founder of the Seasons of My Heart cooking school Susana Trilling, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking.
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Kaelin, Susana’s son, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values growing his own produce and sourcing quality ingredients, a practice he learned on his father's tomato farm.
Kaelin began his culinary career in 2010 as a line cook at Omni La Mansion del Rio in San Antonio, TX, progressing to lead line cook at Omni's Mokara Hotel and Spa by 2012. He advanced as a sous chef at Hugo's and Caracol in Houston, TX, then as executive chef at Bajo Sexto Taco in Nashville, TN, located in the Country Music Hall of Fame. Seeking new challenges, he staged at renowned restaurants like Blue Hill at Stone Barns, Eleven Madison Park, and Noma's pop-up in Tulum, MX. By 2018, Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco in Brooklyn, NYC, and later opened La Calenda, an authentic Mexican restaurant by Chef Thomas Keller in Yountville, California.
Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has joined as a partner and CEO, bringing his passion for Mexican cuisine and commitment to authenticity.
Join us for Día de Muertos!
Investment:
$ 4,659 USD per person (double occupancy)
Payment plans available!
What’s included:
10-night hotel accommodations (double occupancy)
Transportation to tour-related activities and events
All activities, excursions and cooking classes
Most meals (you’ll have some free time to rest or choose your own adventure) and drinks
What’s not included:
Airfare
Transportation to and from airport
Gratuities
