
easy
3–4 hours
Suitable for most travelers with average mobility; light walking on uneven village paths
Spend a morning tracing the story of the tortilla—from mechanized production in town to hand-pressed comal-fired rounds in a coastal village. This 3–4 hour tour pairs a medicinal plant garden with a generous snack of tortillas, cactus salad, beans and fresh salsas.
The minivan peels away from La Crucecita’s main square and the ocean’s hush gives way to a chorus of dogs and rooster calls. Dust rises from the side roads as the guide points out household gardens and small shops where life is measured in tortillas and conversation. By the time you reach the first stop, the scent of warm masa and wood smoke has already begun to pull at your senses—this is not a cooking demonstration in a sanitized kitchen, but a living lesson in how corn shapes daily life on Mexico’s Pacific coast.

Village vendors often accept only cash; carry small bills for snacks or souvenirs.
Village paths and dirt roads can be uneven—sturdy shoes make walking through the countryside more comfortable.
Apply mosquito repellent and sunscreen before the countryside section to avoid bites and sunburn.
Makers and families appreciate permission—ask the guide to introduce you if possible.
Tortilla-making in the Oaxacan coastal region mixes pre-Hispanic corn traditions with post-contact milling practices; the tour highlights both hand-pressed techniques and mechanized production developed in the 20th century.
The botanical garden stop emphasizes native plant use and local knowledge; visitors are encouraged to respect plant beds and avoid removing specimens or littering.
Shades you during sunny transfers and village stops.
Keeps mosquitoes at bay during the botanical garden and country walk.
Protects feet on dirt roads and uneven surfaces.
Useful for tips, extra snacks, and local purchases in the village.