Cooking Class: Make Mezcal and Mole in Oaxaca

Dive into the vibrant culture and rich traditions of Oaxaca with an exceptional cooking class. 

Guided by Host Daniel, a connoisseur of authentic Mexican cuisine, you'll uncover the diverse flavors, ingredients and methods essential for crafting traditional mole sauces and mezcal. Savor taste profiles of the seven unique mole varieties featuring traditional ingredients like ancho, mulatto, and guajillo chilis. Learn about each dish's historical and cultural significance in the land where they were originally developed. Enjoy an unforgettable experience combining hands-on learning with Oaxacan cuisine's rich flavors. 

Reserve your spot now and bring the culinary wonders of Mexico to life! 

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Mezcal Espadín and Mole Verde

Mezcal aromas and flavor notes: Lemon peel, turmeric, white pepper, tangerine with grain salt, anise and pitlona

Mole flavor notes: Tomatillo, serrano chilis, jalapeño chilis, clover, black pepper, cumin, onion, garlic, corn dough, oregano, parsley, epazote and holy leaf

Mezcal Destilado con Chocolate and Mole Amarillo

Mezcal aromas and flavor notes: Yellow flower, watermelon, grapefruit, melon, burnt tortilla and yogurt with honey

Mole flavor notes: Chihuacle chilis, yellow chilis, costeño chilis, guajillo chilis, coriander, hierbasanta, pitlona, epazote, cumin, clover, pepper, tomatoes and corn dough

Mezcal Cuixe and Mole Almendrado

Mezcal aromas and flavor notes: Wildflowers, sabino wood, honeycomb, mint, caramel and lemon peel

Mole flavor notes: Almonds, ancho chilis, tomatoes, garlic, onion, pepper, cloves, cinnamon, plantain and cacao

Mezcal Madrecuixe and Mole Estofado

Mezcal aromas and flavor notes: Cucumber, sesame, chill pepper, lemon juice, chia seeds, ripe apple, peach nectar and cinnamon

Mole flavor notes: Green tomatoes, coriander, parsley, onion, serrano chilis and sea salt

Mezcal Mexicano and Mole Manchamanteles

Mezcal aromas and flavor notes: Pineapple, cloves, cardamom, black pepper, apple syrup, grapefruit, ash and orange peel

Mole flavor notes: Aromatic herbs, ancho chilis, mulatto chilis, onion, roasted tomatoes, peaches, pear, apples and plantain

Mezcal Tepeztate and Mole Coloradito

Mezcal aromas and flavor notes: Sweet banana candy, white cocoa, wild yellow flowers and chamomile, lavender, wild herbs, green lime peel and lemon tea

Mole flavor notes: Cocoa, salt, plum, tomatoes, onion, garlic, guajillo chilis, raisins, cinnamon, cloves and cumin

Mezcal Papalometl and Mole Negro

Mezcal aromas and flavor notes: Orange blossom, rosemary, wet limestone, melon water, jalapeño and agave nectar

Mole flavor notes: Chilhuade chilis, mulatto chilis, cocoa, cinnamon, oregano, cumin, thyme, cloves, onion, garlic, tomatoes, avocado leaf, fried banana, almonds, peanuts, pepitas, raisins and roasted sesame seeds