Long before the arrival of the Spanish, Mesoamerican cuisines were already a feast of complex flavors and intense aromas, such as the dishes known as moles, which come from the Nahuatl molli, which in Spanish means salsa. In our Oaxacan Moles Class, you will have the opportunity to discover with Chef Carrizosa how this culinary tradition has evolved in Oaxaca, from pre-Hispanic techniques, to dishes with viceregal influences that are still preserved. You will learn how to prepare the Green and Yellow moles, made with endemic chilies and ancient techniques; as well as the Almond and Red moles, heirloom dishes of miscegenation with ingredients brought from the Old World and Asia. A 4-mol menu, designed to let you know the richness of its flavors, pairing each of the dishes with a different type of tortilla.