Vegan Moles in Oaxaca. Cooking Class

The flavor of mole comes from the peppers, the nuts, the fruits, the herbs...

  • 10 Hours
  • Vegan Friendly
  • Oaxaca City
  • Includes Market Field Trip
  • Coffee
Cooking Classes in Oaxaca. Nomad Cook

If you have a group of 2 or more people. We can open a class for you. Send Us a Message to check availability

Learn more about your instructors

Luis Hernández

Luis Hernández

Creator of Nomad Cook. A passionate about food and cooking. Originally from Mexico City. His gastronomic inspiration comes from the Latin American cuisine, all the way from Ushuaia to Mexico. And specializing in vegetarian and vegan food. And always investing time in learning about the social issues around food systems and diets.

Cooking Class: Vegan Moles

Vegan Mole in Oaxaca is one of my favorite cooking classes. 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 claypan) 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 sundried 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.

If we want to add more oil, vegetal oil can do the work in the same way without compromising the final result.

Mole is Vegan-Friendly

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.

Other Cooking Classes in Oaxaca

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We'll visit a local mill to grind the nixtamal

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We are going to make salsas to accompany our meals

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