The sotol used was the same featured on NPR- Don Cuco Reposado. It should be noted that wine and spirits consultant, Paul Simpson commented when he sipped the smokey reposada last night that really no other ingredients are needed. This stuff is delicious straight or on ice.

Here are Andy’s two creations and the complete recipes are on The Blue Corn Express site - Andy’s Sotol #1 and Andy’s Sotol #2.

First was a strawberry, orange creation with Aperol and St Germain- sweet but not sweet.

Next was a Pernod invention with two kinds of bitters- oh my!

Andy included this note with the recipes:

The following cocktails were crafted on-the-fly to enhance but not overpower the intrinsic characteristics of sotol.  I sought to engage both ends of the cocktail spectrum by incorporating a sweeter, fruity flavor profile in one of the cocktails as well as a stronger, spirit-based profile in the second.  What you’ll find is that thee proportions let the sotol shine while taking two radically different detours into new flavor territories.

Note: Sotol from Don Cuco (really the best) is available in several state now and is coming soon to Chicago.

1. Copper Canyon is so huge.

It is hard to get your mind around how vast this place is...several canyons deeper and bigger than our Grand Canyon.

2. The Rarámuri or Tarahumara- the indigenous people.

My little friend "Once" from Carichic- one of the some 70,000 Raramuri in the Sierra Nevadas- truly a "people apart".

3. The train through Copper Canyon- CHEPE.

This amazing railway stretches across the rugged Copper Canyon and includes 37 bridges and 86 tunnels.

4. The little towns – the heart of rural Chihuahua.

The main dreg of the tiny village of Cuiteco- one that few tourists ever visit or even notice.

5. History and lore abound in Copper Canyon.

The old church in Cerocahui- the mission dates to the late 1500s.

6. Adventure travel options abound in Copper Canyon.

Copper Canyon has ziplines, rock climbing, horse riding, hiking...and some of the best remote swimming holes on the planet.

7. The food in Chihuahua is unique- very different from other parts of Mexico.

One of the great dishes of the Sierras- Agua Chile- more shrimp than you can finish!

8. The Mata Ortiz pottery…a true treasure of the Sierra Madres!

Juan Quezada with Dave Hensleigh in his studio at Mata Ortiz.

9. Oh the view from those ridges in Copper Canyon!

The views go on forever in this amazing place.

10. Our team of local Mexican guides there can give you the best in a Copper Canyon tour.

Alfredo Murillo...the fave of many of our Copper Canyon guests.

So join us soon in this majestic place!

Call Dave today at 217.369.9897 or email davehensleigh@gmail.com to get on board.

The foods in Copper Canyon- including the infamous "Agua Chile" in Urique, drawing a gasp from one of our guests in this pic- are fantastic.

The food scene in the Sierra Madres is varied and unique. There are several cultures shoulder to shoulder in the Sierra Madres- the Mexican population, the Tarahumara Indians, the Mennonites- and this makes for variety of delicious options there.

Pepper production north of the canyons makes for close by sources for this vital ingredient

Central northern Mexico- this “Norteño” area-  is largely undeveloped by most standards and still has the flavor of old cowboy days. The pace is slow, the people are friendly and the rugged nature of the desert and mountain areas is reflected in the culture- especially in the food.

One of the August and September time is fresh mushrooms from the pine woods.

The slow food approach to cooking is the way it is along the train in Copper Canyon. Most of the places we use raise their food or buy it locally.

Armando Diaz in Arepo with blue corn from his fields...soon to be tortillas!

Our approach with The Blue Corn Express is to take you to the places where the food is real, the people are involved, and your memory will be vivid! 

The premier culinary trip to the majestic Copper Canyon...coming next in April, 2011!

Celso at Don Cuco Sotol showing us sotol and blue agave (tequila) plants.

Breakfast salad at Sol's kitchen at Noritari.

The first ever culinary trip to the Copper Canyon area went off a few weeks ago and was a huge success. We made our first stop at Don Cuco sotol near Janos and got the royal tour, a grand lunch around the table in the family hacienda, and had the chance to pick up some of this delicious liquor. Then we made our way down to San Juanito and ate like kings from the kitchen of Chef Sol at Noritari.

After some tamale making and delicious agua chile in the Cerocahui area, we spent two days feasting in the enchanting El Fuerte. The back to Lolas and the grand views in the Arepo area, some fine dishes as we overlooked Chihuahua City and home- wow, what a culinary experience!!!

This dish we often have in homes there…like with our friends Jesus and Jesus in Chihuahua City.

Jesus and Jesus (#1 and #2) love to cook and often have us over for a meal.

The recipe and other info on rajas con crema is on our Blue Corn Express site…under vegetables.

The freshness of the foods and nearness of the markets is one cool aspect of this cuisine. Limes for example are often just steps away…

Fresh limes are often available just out the door of one of the Chihuahua kitchens.

Another aspect of this food scene is the Tarahumaras. Often we stop in one of their homes and about as often we are offered food. One morning we dropped in Paula’s home near Gallego above Cerocahui. The whole main room was full of fresh baked smells. Cooking on the calendon in the corner over a wood fire were fresh tortillas…which we all enjoyed immensely thanks to our gracious host.

Fresh tortillas at Paula's place near Gallego.

There are so many experiences to be had like these.

Here is the itinerary for “The Blue Corn Express” this October:

The Blue Corn Express

Culinary Trip

An Authentic Copper Canyon train trip with a huge taste of the delicious Norteño foods

October 2-9, 2010 

The incredible train experience in Copper Canyon plus much more:

·       Many food treats and experiences including an overnight at Noritari, high in the Sierra Madres, dinners in local homes, recipes etc.

·       Two nights in the enchanting El Fuerte with its market, ceviche, organic farm, and petro glyphs

·       Cerocahui- a lovely little town and visits to the Copper vistas, waterfalls, Tarahumara homes, the village of Urique at the bottom of Copper and a bowl of the local “agua chile”

·       Divisadero and the tiny ranchito Cabanas Diaz- come hungry!

·       The Mennonite areas with the vast apple orchards and world famous cheeses…and pizza

·       Chihuahua City, with the Pancho Villa home, great restaurants, the 1700s cathedral

Saturday, Oct 2 – You arrive in Chihuahua City (CUU) and we check into the historic boutique hotel, the San Felipe el Real. Stroll the historic district and the vast market. Dinner and drinks at 6p and a chance to get acquainted.

Chihuahua City- This bustling hub for commerce has its roots as a mining and ranching center. Several fascinating museums (including the Pancho Villa home) gather around the towering 1700s cathedral. The food here is a bit eclectic and reflects the melting pot that Chihuahuahas become. We have options here for dining in a home or to have a local chef cater to the hotel.

Sunday, Oct 3 – We are up early for a quick breakfast and off to catch the train into the mountains. Winding our way into the Sierra Madre, we drop into several little villages and then arrive at the relaxing wooded Noritari near San Juanito- a unique cabin style hotel with a gourmet cook. A great night to enjoy dinner, chat with the chef, and take a stroll through the mountains.

              Noritari- This unique 80 hectare site is dotted with cabins with fireplaces, private baths, solar lighting- the nearby a stream flows and the pines whisper. Enjoy.

Monday, Oct 4 – Up for coffee with a relaxing breakfast in the pines and off to catch the train at 11a. Perhaps a chance to shop in Creel- then board the train and head southwest up into the mountains. Winding our way into the Sierra Madre, we get our first whistle-stop, eye-popping view of Copper Canyon at Divisadero…and a great taste of the local food vendors. We are met at the Bahuichivo station by the jovial Alberto Lopez and take the short ride to the enchanting village of Cerocahui. We have the afternoon open to stroll the plaza and streets of “Cero” or take in the local waterfall or whatever- just relax. Our hosts love to can local fruits and vegetables and always have a local dish cooking in the kitch- there is even a wood strove!

              Cerocahui- This quiet little town sits in a beautiful valley and is a great place to overnight. We stay right on the square- a great place to relax in the evening in the shadow of the ancient church.

Tuesday, Oct 5- We have a big day today as we will head for the bottom of the canyon down an exciting road to the tiny town of Urique. A highlight for lunchis “agua chile”- perhaps the most tasty shrimp dish you have ever experienced. We can watch Tita and her crew prepare this dish- including ingredients you have never heard of! We head back to the train and board for an amazing afternoon journey through the heart of Copper Canyon. Have your camera ready. We arrive for a late dinner at a delicious local taco stand in El Fuerte and a two night stay- one of the favorite spots on the trip

Wednesday, Oct 6– We have the whole day to enjoy El Fuerte with its colonial buildings and delicious foods. Breakfast in the market (birria anyone?) then a float trip to see the birdlife and petro glyphs along the Rio Fuerte. A visit to the market here is a must, a long sit on the palm lined fountained plaza will do, perhaps a visit to the organic farm, then dinner in a local home with our host Evangelina. Food highlights here are the local ceviche stands, the meat tacos and soups in the market, and the local restaurants- some of the best on the trip.

Evangelina- This lovely lady with her brother and extended family live in one of the historic mansions off the square in El Fuerte. We often dine with them and get a full taste of some genuine Copper Canyon hospitality.

Thursday, Oct 7 – We are up for a last visit to the market for breakfast thenreboard the train for the tunnel- filled journey toward our evening destination, Areponápuchi (Posada Barranca station). Dinner with our hosts, Armando and Herlinda Diaz as well as perhaps a walk up to watch the sunset over the vast reaches of Copper Canyon. “Arepo”as we call it, is officially “nowhere Mexico”. The area around Arepo gives us a good long look at Copper Canyon, and we have plenty of time to look around….and work off the delicious ranch food we will enjoy right in the Diaz kitchen.

              Areponápuchi- … don’t expect the big city. This tiny place sits near the rim of some of the best views of Copper Canyon. From here you can walk or ride horses in and around the great canyon. Also a good place to pick up local souvenirs. Local vegetables and meats are a treat here- this is ranch country.

Friday, Oct 8 - Sunrise at the edge of Copper anyone? Breakfastand a walk down through a Tarahumara cave dwelling. Some last views of the canyon, then we catch our van for the trip through the Mennonite agricultural area (vast apple areas and some of their delicious pizza for lunch) toward the big apple- Chihuahua City. Dinner together and perhaps an evening view of the gigantic cathedral in the central plaza.

Mennonites- They migrated here from Canadaaround 1922 and have transformed the high plateaus into some of the most productive land in Chihauhua. Still German speakers, they produce apples, oats, and dairy products- the famous white Chihuahua cheese.

Saturday, Oct 9 – A hearty breakfast and some time to look around Chihuahua City. Then catch our flights home. (Options available to stay an extra day or two in Chihuahua.

Pricing and details for October 2-9, 2010

Authentic Copper Canyon Trip

“The Blue Corn Express”

·       For pricing call Dave at 217.369.9897 – we can supply pricing including airfare and trip insurance from your local city.

·       Food experiences on the trip will be numerous and fun for all. The ones mentioned in this itinerary are not guaranteed, and typically our trips include much more than described here.

·       All hotels have private baths, hot water and linens and most have air conditioning- ones without air are in the mountains.

·       Hotels range from 3.5 star range to simpler cabana style places in the small towns. All are secure, clean, and have comfortable beds.

·       Price includes all transport to and from the Chihuahua City airport, all meals except 4 (alcohol on your own), and all entry and guides to places in the itinerary.

·       Arrangements can be made for guests to stay over for an extra day or more in Chihuahua City.

·       Travel insurance including medical and evacuation coverage is strongly encouraged

·       Your lead guide is Dave Hensleigh and we will also be accompanied by various local guides along the way

·       Most guests bring $200 -400 USD in pesos for the 4 meals, incidentals, souvenirs, and small tips- primary gratuities are included.

·       ACC will supply a bring list, an FAQ sheet, etc for other questions

·       Cutoff for registration and deposit is August 1, 2010.

For more info, registration and deposit, contact Dave Hensleigh, davehensleigh@gmail.com, 217.369.9897

What is largely ignored is the wealth of culinary delights which originated and now can be enjoyed in the north- especially Chihuahua. Its called Norteno food.

The Basics of Chihauhau Cuisine

This is cowboy country and much of the food reflects that. It is simple, hearty, Meat and vegetable oriented- this is not fine wine country. There are also the direct influences of the Tarahumara Indians (not the Incas) and the Mennonites who migrated there in 1922.

Distinctives of Norteno Foods

Meats are big – including Machacha seen here drying on the ceiling at Cabanas Diaz in Areponapuchi. Also alot of poultry and pork are enjoyed- even goat (cabrito).

The burrito stands will have a wide variety of meats to enjoy. Also the little sandwiches- tortas are often filled with locally prepared meats.

In the markets, be sure to seek out the meat markets- they can be a little smelly, but they give you as great view of all the cuts of meat- including heads, tongues, heart, kidney, etc.

Another distinctive is the wide use of vebetables- especially in the stews or caldos. Carrots, onions, beans, tomatos,etc fill these delicious caldos- and they are often the main dish.

Warm chicken stew at Cabanas Diaz

More on these delights of Chihuahua later.

Remember that you can enjoy and learn about these great foods on our culinary trip called “The Blue Corn Express”.

I am contacting chefs and schools who offer cooking classes around the country and the idea is for these innovative chefs to offer this exciting new trip to their clients- a real business builder.

The core idea of the “Blue Corn Express” is to give you an excellent Mexican cooking experience right in one of the world’s unique food spots. We will offer options of a session at a chef’s school in Chihuahua City, lots of experiences in local kitchens and off-the-path restaurants and homes in the Sierra Madres, as well as the incredible experience on the world renowned train through Copper Canyon.

 As always with Authentic Copper Canyon you will have an incredible experience saturated with our values- 1.Authenticity 2. Quality 3. Collaboration with local Mexicans. There are a few pics on food in our photo gallery….and also a great new video on youtube!