Culinary Arts
Icon of Mexican Cuisine: Oaxacan Mole with Chef Gino Garcia
Cook up a full feast as you join cookbook author and mole master Gino Garcia.
Tuition Assistance and Other Policies
Meeting Times
- Sat, 2/15/2025 11:00 AM - 1:30 PM
Sat, 2/15/2025
Waitlist
About
Working in groups, you'll tackle one of the more complex dishes in Mexican gastronomy, mole coloradito, which features more than 25 ingredients. Through this process, you'll learn about the cooking techniques that go into this iconic dish and how they can be applied to make nearly any Mexican mole.
Mole as a food category tells an incredibly rich, complicated, and delicious story about Mexican gastronomy over many centuries — the social, cultural, and political influences that went into making it known as one of Mexico’s most recognizable dishes.
Gino has taught classes on moles from around Mexico. Together, we'll break down this complex dish into easily understandable steps.
On the menu: Mole coloradito alongside braised chicken. You'll shape and cook your own corn tortillas to sop up every last drop of mole on your plate. Gino will prepare arroz rojo and frijoles de olla ahead of time, so you'll have the traditional side dishes that make mole a complete meal.
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Gino Garcia
Before entering the cooking world, Gino worked as a consultant in the public health sector focusing on issues related to improved nutrition, food access, healthcare, and disease prevention in immigrant and BIPOC communities.
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