Mole enchiladas from scratch, cooking class

Nothing is more fragant than cooking spices, chiles and nuts from scratch in a home made mole sauce. For this class we make a silky vegan mole from Baja California, and serve it over wild mushrooms enchiladas (properly named enmoladas because they are coverd in mole).

We also learn how to make rare and flavorful giant beans from central Mexico called ayocotes as a side dish, and a garlicky white rice to pick up all the succulent mole from the plate. The room will be filled with aromas from cooking these two dishes alone!

We cook it during class, then we enjoy a full dinner with it, including a drink and dessert.

Only 22 tickets available.!

Come join us

Chef René Valenzuela

Host or Publisher Chef René Valenzuela / Rene's Mexican Kitchen