For an out-of-town cooking class, head down to Oaxaca, the pre-Columbian city near Monte Alban in central Mexico known—food-wise at least—for its seven moles (chili-based sauces often poured over meat). Chef Iliana de la Vega gives small, hands-on classes with her fresh take on Mexican cooking—she doesn’t use lard—mixed with lessons in local history and culture and a tour of the local market. Her restaurant, El Naranjo (951.514.1878, www.elnaranjo.com.mx) has already received raves in Bon Appetit and The New York Times, but she’s no Food Network regular, so there’s still time to say you knew her when. Prices start at $500 for as many as eight students. —Chad Kaydo
