Items | 4 Moles Oaxacan Cooking Class with Traditional Cook
4 Moles Oaxacan Cooking Class with Traditional Cook
(9) Reviews
RUTA INDEPENDENCIA
About
With the help of chef Carrizosa you will learn not only to prepare 4 different moles but also the story behind each dish, in addition to 4 moles we prepare 4 different tortillas and an Oaxacan chocolate ice cream for dessert.
Highlights
2 hours and 30 minutes
Offered in English & Spanish
Non-refundable
Mobile Ticket
2 hours and 30 minutes
Offered in English & Spanish
Non-refundable
Mobile Ticket
What's Included
Alcoholic Beverages
Meals
Tips
Meeting Points
Departure
Casa Crespo
Renovation 808 corner Jacobo Dalevuelta, facing the garden Conzatti
Return
Important Information
•
Wheelchair accessible
•
Service animals allowed
•
Public transportation options are available nearby
•
Infants are required to sit on an adult’s lap
•
Transportation options are wheelchair accessible
•
All areas and surfaces are wheelchair accessible
Cancellation policy
All sales are final. No refund is available for cancellations.
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4 Moles Oaxacan Cooking Class with Traditional Cook
(9) Reviews
RUTA INDEPENDENCIA
Select Date & Travelers
From
$80.00
Price varies by group size
About
With the help of chef Carrizosa you will learn not only to prepare 4 different moles but also the story behind each dish, in addition to 4 moles we prepare 4 different tortillas and an Oaxacan chocolate ice cream for dessert.
Highlights
2 hours and 30 minutes
Offered in English & Spanish
Non-refundable
Mobile Ticket
2 hours and 30 minutes
Offered in English & Spanish
Non-refundable
Mobile Ticket
What's Included
Alcoholic Beverages
Meals
Tips
Meeting Points
Departure
Casa Crespo
Renovation 808 corner Jacobo Dalevuelta, facing the garden Conzatti
Return
Itinerary
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 men...
