Cook Oaxacan Black Mole

Cook Oaxacan Black Mole

I have been born in Oaxaca and have led different gastronomic projects for 12 years.

We currently have a Oaxaca-themed restaurant in the city of San Miguel de Allende. The recipes we have in our menu are originals of our mothers and grandmothers, and also of traditional cooks.

We use only traditional ingredients from the south of the country and work with professional kitchen equipment.

The day starts in the morning visiting the local market to acquire the fresh ingredients that we lack.

Upon arriving at the kitchen, we prepare the area while enjoying coffee or hot chocolate to have the energy needed to work during the morning.

Finishing preparing the area and when the ingredients are clean, we start cooking.

While itching, roasting, seasoning, etc. We explain the origin of the Mole Negro de Oaxaca and its pre-Hispanic roots. We resolve all doubts you may have during the process.

In addition to learning the recipe, during the day, we help improve your cooking habits and explain the reason for each process we are addressing.

When we finish, we share a house mezcal and / or a beer because we have earned it.

As a final step, we tasted on the terrace the dish that we prepared together with a beautiful view of the domes of the nearby churches, in addition to enjoying more mezcal and our company

Sample Menu

• Black Enmoladas with Chicken and / or Quesillo. - At the end of the class, we will taste the dish we have made. They are corn tortillas stuffed with chicken and / or cheese, bathed in Mole Negro.