February 24, 2011 6:30 PM
The Moles of Oaxaca
POSTED IN: Past Events , Schedule & Events
TAGS: Class , Cooking , Demonstration , Dinner , Food , Mexican , Moles , Oaxaca
Print This Page | Print Recipe | COMMENTS (7)

24 FEBRUARY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!

An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.

Oaxaca is known as the land of the "seven moles". But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.

The region's moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.

To register and for more information click here.


This looks excellent. I'll be there, weather permitting. (I live 4 hours away in the WV mountains) My sister-in-law, who lives in DC, has also signed up. It will be a true pleasure to meet you after all the cooking inspiration I've taken away from your blog. (Just made a crab meat version of the Caldo De Cammaron.)

Carla B. | January 20, 2011 3:41 PM

Hi Carla,
It will be my pleasure to meet you and your sister too!! I will make sure your drive to the class is worth it.
Many thanks!! Pati

Pati Jinich replied to comment from Carla B. | January 20, 2011 7:38 PM

This sounds amazing. I'm wondering if you plan to share techniques and recipes that would be useful in a vegetarian kitchen?

Jennifer | January 26, 2011 4:44 PM

Well, that was all kinds of fun! It was lovely to meet you, and we sat right next to your husband and Sherry, a lady who says she has known you since childhood. What a gorgeous building the Mexican Cultural Institute is, too. I was able to find yellow amarillo and red costeno chiles at Americana on the way home, so guess which mole I'm going to make very soon...

Carla B. | March 2, 2011 8:51 PM

Hi Carla,
It was lovely to meet you too! Thank you for coming down to DC and I am very glad to hear you enjoyed it all. Well, good luck with the delicious Mole, let me know how it goes... ; )

Pati Jinich replied to comment from Carla B. | March 3, 2011 9:03 PM

Hello Chef Ruiz I found you when I found (Pati's Mexican Table) I come from a family of 9 girls and 2 boys. I am the second to the youngest and out of the 9 girls, I would say 3 of us learnd to cook from scratch and it makes me very happy that I can help my oldest sister with cooking. I look forward to all her calls with help for how to do this and that and how much of this and that. My moms parents came from Zacatecas and from there at the age of 2 came to California. As a child I was tought how to cook by my mom and grandma I always kept my eyes and ears open to every thing and how to use my hand for measuring, measuring with cups came later. But there is one secret I never was able to master and that was my grandmas mole. After my grama passed and my mom as well, I never had the oportunity, all I have is my memories. My mom had told me that my tia had her recipe and that she would not pass it on, it's sad how some family members can be so ( I'll say different) when it comes to such memerable things. Anyway she told us all that she was not sharing it with us and that she would take it to her grave and thats just what she did. So I was hoping if you can help me out with how to get ahold of a recipe close to what me and my family remember we would be so grateful, If not I understand well thank you for your time.
Respectfully yours
Carmen Ruiz in
Riverside, CA

Carmen Ruiz | May 6, 2011 6:46 PM

Hi Carmen,
That's really too bad that you never were able to learn your family's recipe for mole. I love to cook with recipes that have been passed down through the generations too. Here is a link to my recipe for mole poblano:
And I will add more mole recipes later, enjoy!

Pati Jinich replied to comment from Carmen Ruiz | May 11, 2011 4:28 PM