Mole (Mo-leh) Sauce Cooking Demo

Join us for a hands-on culinary experience with Chef Ernesto Rodriguez Carreño of El Molcajete Sauces as we explore the rich traditions, culture, and history of Oaxaca (Wah-ha-kah) and its Indigenous communities.

Seats are limited—reserve your seat today for $5 and receive a $10 in-store coupon during the class.

🌶️ Ingredients & Techniques
Work with native ingredients like heirloom corn, cacao, pasilla, chilhuacle, and costeño chilies, wild herbs such as epazote and hoja santa, and seasonal produce. You may grind corn on a metate to make fresh masa for tortillas or tamales, while learning to use traditional tools like the soplador, jarros, and molenillos. Classic dishes such as mole negro, mole coloradito, tlayudas, or memelas may be prepared.

🧓🏽 Cultural Exchange
Chef Ernesto shares ancestral knowledge passed down through generations, connecting food to festivals, farming cycles, and spiritual traditions—highlighting food as identity.

🫔 Hands-On Learning
Be involved in every step, from ingredient selection to roasting over open flame and hand-shaping tortillas.

🍽️ Communal Meal
We’ll conclude with a shared meal featuring the dishes you’ve prepared, often accompanied by refreshing agua fresca.