Icon of Mexican Cuisine: Oaxacan Mole with Chef Gino Garcia

Create and enjoy one of the most popular mole versions from Oaxaca in a full feast alongside chicken, beans, rice, and corn tortillas. 

We'll work in groups to tackle mole coloradito, which is one of the more complex dishes in Mexican gastronomy, featuring 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. You'll learn about the social, cultural, and political influences that went into making it known as one of Mexico’s most recognizable dishes. 

Your instructor, who has taught classes on moles from around Mexico, will 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 the plate.
• Arroz Rojo and Frijoles de Olla will be prepared by your instructor ahead of time, so you'll have the traditional side dishes that make mole a complete meal. 

Details

BARN’s kitchen facility regularly uses ingredients known to the FDA as major allergens. This class will use milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Allergies and dietary restrictions

Materials

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