Kitchen Passport: Oaxaca, Mexico

Service Description

Oaxaca is called the land of seven moles, and for good reason. This is where Mexican cooking reaches its most complex and most soulful - where dried chilies are toasted, soaked and ground, where chocolate belongs in a savory sauce, and where patience is the most important ingredient in the kitchen. Young chefs will build a mole negro from scratch, learning the layering technique that has defined Oaxacan cooking for centuries, and serve it over chicken alongside arroz rojo. We finish with nicuatole - a traditional corn and chocolate pudding that is Oaxaca in a single bite. On the menu: • Mole negro with chicken • Arroz rojo • Nicuatole