Vegan Mole cooking class is one of my favorite ones. These pastes are traditionally made out of peppers (Chiles), nuts, herbs, and other fruits (yes, pepper are fruits). They toasting usually happens on a Comal (a clay-pan) and then all ground on a Metate. It sounds like an easy task, but in some towns of Mexico, this preparation process could take a whole week to prepare.
The older records of Mole are before the colonization of Mexico by the Spaniards. According to the codex that some of the priests wrote and drew (and the most accepted record of ancestral traditions and history), Mole origins are sun-dried and toasted peppers with tomatillo, pumpkin seeds, and toasted corn as well.
Then when Spaniards brought their ingredients and the indigenous women were taken to the kitchens as servants, they were introduced to a new set of components, as in pepper, anis, sesame seeds, and bread. After centuries of mixings and evolution of the gastronomy, the mole recipes evolved; because there’s no single recipe, there are hundreds. Every state has its variants of Mole, even in places like Oaxaca with more than 500 municipalities, we can find more than 500 different variations.
With the arrival of pork to Mexican gastronomy and with it, the lard; this was a later addition to the original recipe. The fat adds flavor to the paste, but it’s not mandatory. The pumpkin and sesame seeds add texture and grease to the final product. If we want to add more oil, vegetal oil can do the work in the same way without compromising the final result.
Research made by people interested in Mole and the gastronomy of Mexico, there are many theories of the origin of this sauce. The most accepted one is the one that says that Mole means Salsa (sauce) in Nahuatl.
I cannot recommend the vegan mole class enough. It was informative, engaging, and not only did I learn how to make mole, I also learned how to be a better cook. The teacher is so kind and knowledgeable about the history of food and culture in the area. I love that we went to the market and a mill to grind up the mole negro. The food was amazing and honestly, I can’t believe I even contributed to it. He’s an amazing chef and an even better person! If we were in the area longer, we’d take his other classes.
$2,000.00 6 hours
Price in Mexican Pesos.
Discount will apply in checkout depending on number of students.