A Message From Salt Water Farm...

Each winter, I head South with my family to Mexico, a country that has held a special place in my heart since I was a child. My parents lived in Mexico City before I was born and their tales of delicious street tamales, fancy brunches and parties that lasted well past midnight peaked my interest. My father and I would spend the better part of a weekend making mole on our suburban stovetop as he would tell me tales of living in Mexico. As an adult and a cook, Mexico holds even greater intrigue. My husband and I (and now our daughter) have explored the Yucatan Peninsula, the state of Oaxaca and Chiapas and found a second home in Mexico City, where I now lead workshops in the winter months. True Mexican food is as good as eating gets, with sour, spicy and and earthy notes that make the palate yearn for more. At this culinary workshop, you will be introduced to three different regional cuisines of Mexico and my hope is that you will fall in love with the culinary landscape of country that I hold so dear.

Our workshop will be taking place at Sobremesa, a gorgeous cooking school located in Mexico City’s Roma neighborhood. Class will be from 10am-2pm on Nov 5, 6, 7th. The course will be inclusive to only 12 students. We will focus on the regional cooking of the Yucatan, Oaxaca and Mexico City.

Tour Highlights

• Hands-on cooking classes with Annemarie

• Intimate and exclusive home-away-from-home accommodations 

• Hyper-local guides and experiences 

• Private ground transfers 

• Rooftop city-sunset views + cheers

• Oohing and aahing (while learning!) over the beauty of the Colonial Roma neighborhood of Mexico City

Accommodations

You are staying in the heart of Colonia Roma in the heart of Mexico City. This accommodation is exclusive to you and your group - so settle in and enjoy the charm and amenities! 

Set behind an unassuming façade in the cobbled Roma Norte neighborhood, Ignacia Guesthouse attracts discerning travelers with an eye for design. The five guest suites are designed in a monochromatic color scheme, ranging from an all-gold suite with plush velvet furnishings to a sleek and modern all-black hideaway with a private French-door breakfast terrace. Each room comes with a private nook to enjoy the home’s central courtyard—and that’s where you’ll find most of the action. Guests gather in the patio at all hours, whether for coffee in the morning or cocktails during the daily (and complimentary) happy hour.

Itinerary

For a full day-to-day itinerary, please reach out directly to us via the "Request To Book" or contact form below to get the conversation started!

Get To Know Annemarie from Salt Water Farm...

Raised in Milwaukee, Annemarie spent her childhood summers in Maine at her family’s blueberry farm on Blinn Hill in the town of Dresden, where she and her cousins spent days picking blueberries and building forts in the woods.After attending Colorado College, her interest in food developed while living in Aix-en-Provence, where she studied Provincial cuisine and visited the open-air markets.  She also worked in Paris at a little bistro beside Notre Dame, where she would filet flounder table-side for the priests’ afternoon lunch.

After attending the Institute of Culinary Education in New York City, Annemarie cooked in the kitchen at Blue Hill and then went on to work as a personal assistant to Tom Colicchio, owner of Craft restaurant.  She volunteered at Union Square Farmers Market with her sister, teaching people how to use kohlrabi, among other ingredients.  She spent some time in Barcelona, helping to teach cooking classes at “Cook and Taste,” a little cooking school across from La Boqueria, her favorite food market.

In 2009, Annemarie moved to Maine to build a recreational cooking school, with the help of her family.  Salt Water Farm is the culmination of her experience in the food industry, her culinary travels, and a deep appreciation for traditional methods of cooking locally sourced ingredients.  Through the school, Annemarie shares the pleasures that come from sowing, growing, preserving, foraging, brewing, stewing as well as eating locally raised and farmed dishes.

Salt Water Farm Cooking School opened its doors in the summer of 2009, on an old sheep farm on the Maine coast.  Annemarie Ahearn, the founder and cooking class instructor, shared with her students fundamental cooking and gardening skills in her family’s antique post and beam barn, overlooking the Penobscot Bay.  In the fall of 2009, she began hosting a Full Moon Supper series, which she continues to host on every full moon between June and October.  The supper club became so popular, that In May of 2013, Annemarie opened Salt Water Farm Cafe & Market in beautiful Rockport Harbor, expanding her audience.  Salt Water Farm’s continues to serve local, seasonal fare to guests at both the school and the restaurant.