10/05/2026
Oaxaca cheese originates from Reyes Etla, a small place with a specific reputation: the birthplace of quesillo.
Three varieties define the craft here: queso fresco, quesillo and requesón, made daily, pulled by hand, passed down through generations.
Doña Silvia has been doing it for more than 50 years. In our Cheese Making Class, she demonstrates to our students how all three cheeses from scratch and students get to pull and stretch their very own quesillo.
28/04/2026
Take a seat at Kaelin’s table for a six-course dinner featuring spring ingredients paired with wild ancestral mezcal and nonalcoholic corn-based beverages
Book your seat through our website
24/04/2026
Read about the full dispatch is in Kaelin’s newsletter, dropping next Tuesday
First time in Japan. Chef Yone Asakusa met me at the airport in Tokyo and took me straight into the city on a Sunday morning: farmers market, shrines, then into his kitchen at No Code, one of two restaurants he owns in Tokyo. Three nights of dinners with incredible seafood and Mexican ingredients.
24/04/2026