4 Oaxacan Moles: A Cooking Class with a Traditional Cocinera
What Guests Love
- Highly organized instructor
- Clear, fast‑paced instruction
- Delicious mole dishes
Guests say the class was very enjoyable, with an instructor who was highly organized and delivered a fast‑paced yet clear and well‑thought‑out lesson. Participants appreciated how much ground was covered without feeling rushed, and the resulting mole dishes were described as delicious. The overall experience left a positive impression of both the teaching style and the flavorful food prepared together, and felt they gained valuable cooking skills.
What to Expect
Long before the arrival of the Spanish, Mesoamerican cuisines were already a feast of complex flavors and intense aromas, such as the dishes known as moles, which come from the Nahuatl molli, which in Spanish means sauce.
In our Oaxacan Moles Class, you will have the opportunity to discover together with Chef Carrizosa how this culinary tradition has evolved in Oaxaca, from pre-Hispanic techniques to dishes with viceregal influences that are still preserved.
You will learn how to prepare Green and Yellow moles, made with endemic chilies and ancestral techniques; as well as the Almendrado and Rojo moles, dishes inherited from the miscegenation with ingredients brought from the Old World and Asia. A menu of 4 moles, designed so that you know the richness of its flavors, pairing each of the dishes with a different type of tortilla.
Menu
- Mole Amarillo
- Mole Verde
- Almendrado
- Mole de Fiesta
- Helado de Chocolate
Schedule
- Meet with your chef.
- Start of the cooking session.
- Enjoy the moles that you created.
- End of the culinary class.
Meeting Point
The exact address will be shared in your booking confirmation.
Included Highlights
Additional Information
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Free Cancellation
Full refunds will be issued for cancellations made at least 48 hours prior to the activity.
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