During this course you will come to understand the subtle intricacies of Oaxaca’s famous moles and dishes, as well as pipianes and moles from Puebla. Building upon each day’s culinary skills and techniques, students will learn how to identify and manipulate the ingredients used in both regional Oaxacan cuisine and the foods of Puebla. Preparing the famous chiles en Nogada, estofados and chiles rellenos, and ultimately building toward moles and pipianes, you will complete the course by preparing Mexico’s two most famous and complex moles – Mole Poblano and Mole Negro.
Downloadable course material:
Course Guide
PowerPoint Day One: Introduction
PowerPoint Day Two: Puebla and Oaxaca
PowerPoint Day Three: Mole