So many moles, so little time…
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
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.
Logistics and Cost
Time Involvement: 4-6 hours, depending on the group composition and interest
Transportation: Round trip transportation included. Leaves from Tlayudona.
Costs and Minimums: 1,200 MXN
Children 750 MXN
There is a minimum of 3 people for this experience.
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.)