4 Oaxacan Moles: A Cooking Class with a Traditional Cocinera

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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

Schema

• Meet with your chef.
• Start of the cooking session.
• Enjoy the moles that you created. 
• End of the culinary class.