In this menu, we use one of the most iconic chili peppers from the region.
The main course on this menu is yellow mole Mole Amarillo from the Central Valleys of Oaxaca.
We’ll begin the class with a visit to the local mill to grind the corn we’ll be using throughout the session
The main course on this menu is mole amarillo from the Central Valleys of Oaxaca.
For christenings and other Oaxacan celebrations, it is very common to serve estofado.
We’ll start this menu with a fresh, spicy salad, followed by the tamales.
This Lenten menu features traditional seasonal ingredients enjoyed throughout this time of year.
This special seasonal menu features chicatanas, one of Oaxaca’s most famous seasonal delicacies.
A traditional Christmas menu featuring classic green salsa tamales alongside tamales filled with local chiles rallados.
We’ll prepare two different types of tamales. For dessert, we’ll make a traditional Day of the Dead (Día de Muertos) dish.
We’ll start with freshly made squash blossom quesadillas and chicken soup with aromatic hierba santa.
This menu features not one, but two delicious moles: coloradito and mole negro.
This seasonal menu is inspired by the versatile use of our abundant local mushrooms.
The main dish of this menu is not a mole. Cegueza is a popular dish in central Oaxaca.