This experience, hosted by Doña Andrea and Tlayudona, follows our Covid Protocol. Please make sure to go over our protocol and to only reserve an experience if you´re in complete agreement with the terms. We are working hard to keep everyone in our community safe, from our visitors to our translators and hosts, to family members and other people on-site at our experiences. Our commitment to health is of the utmost importance, and requires that we all work together in community!
Doña Andrea and Don Noé have set up a brand new open-air space in Etla to host these experiences in a low-risk environment accordingly.
For this experience, we are journeying out to Etla to see our favorite vendors from the Pochote Organic Market, Andrea and Noé.
These wonders of the Oaxacan world are packed into one fabulous culinary experience in Etla with Andrea, our favorite chef and vendor from the Pochote Organic Market. The moles (or sauces) are the most typically-recognized flavors in Oaxaca, although there are infinite variations. Each one is a labor of love, boasting a myriad of strong, complex flavors that are born from the creative mixing of prominent local ingredients.
What to Expect
Step One: Read our Covid Protocol. If you agree with these terms and practices, write to us and request this experience, telling us how many people are in your small group and what your dates of availability are. This experience is easiest to arrange within the host’s availability, which is generally Mondays, Tuesdays, or Wednesdays (exceptions can be made for larger groups or with advanced notice). Let us know where we’re staying so that we can arrange to pick you up on the agreed-upon date.
Step Two: Once we’ve found a date that works for our hosts and for your group, we will send you a Paypal request for a deposit for your experience. This deposit is non-refundable. In case of an emergency with our hosts, we will do our best to reschedule with you at a mutually-convenient time. If that is not possible, we will refund your deposit.
Step Three: We will pick you up around 9 a.m. and arrive in Etla by 10 a.m. We will get to learn about rural life in Etla, and what it requires to turn the free-range eggs, milk, and other ingredients their farm produces into a delicious meal.
This experience is flexible and depends on the composition and interest of our group and the availability of seasonal ingredients. We will be making several of the following delicious moles that exemplify the best of what Oaxacan gastronomy has to offer:
This experience can be enjoyed as a sole experience, in conjunction with Doña Andrea´s Quesillo experience, or even our Mole Negro experience with Doña Raquel, which explores a whole other iconic Oaxacan flavor and process.
Andrea and her family are particularly great with children, which makes this experience an excellent option for families, although we suggest this experience for older children because of all of the open flames involved in roasting the ingredients.
An introduction to Oaxacan cuisine by one of Oaxaca´s most notable chefs in the organic food scene.
A delicious local, organic, seasonal breakfast cooked by Andrea. The menu varies, and never disappoints
All ingredients necessary to prepare the moles.
Preparation of 3-6 moles, depending on the group size and ingredient availability.
- Round-trip transportation following our Covid Protocol
Logistics and Cost
Time Involvement: 4-6 hours, depending on size of group, number of moles made
Transportation: Round trip transportation included leaving from/returning to your home/hotel/central location
Costs and Minimums: 1,700 MXN
Children 750 MXN
There is a minimum of 2 people for this experience.
Sign up 3 or more people at 1,400 MXN per person.
This experience can be adapted for vegetarians or vegans with prior notice for unified groups. (It is cost prohibitive to make both vegetarian and omnivorous versions of each mole in a singular experience.)