Thursday November 13th | 6:00-7:30 PM
Food Shed Co-op Community Room
Free

Join Chef Ernesto Rodríguez of El Molcajete Sauces for a flavorful, hands-on Mexican cooking class celebrating the rich culinary traditions of Oaxaca. With deep roots in mole heritage and a dedication to vegan, gluten-free, small-batch sauces, Ernesto brings authenticity, warmth, and a lifelong family tradition to every dish. Whether you’re a home cook looking to expand your repertoire or a curious foodie seeking authentic Mexican flavors, this class will guide you through the art of sauce making and beyond.

Ernesto is the founder and chef behind El Molcajete Sauces, now based in Evanston, IL. Originally from Oaxaca, Mexico—“The Land of the Seven Moles”—he launched his sauce company in 2017, creating small-batch mole sauces, chili oils, and organic corn tortillas rooted in the recipes passed down through his family.

In this class, you’ll learn:
• How to roast, grind, and balance the key ingredients (chiles, seeds, spices, chocolate, fruit) that define authentic Oaxacan mole sauces
• Techniques for achieving proper texture, flavor harmony, and depth—from smoky heat to subtle sweetness
• How to adapt traditional recipes to vegan and gluten-free diets, using ethically sourced, whole-food ingredients
• Ways to pair your mole with accompaniments like chicken, rice, beans, tortillas, and beverages inspired by Oaxacan culture
• Insight into Oaxacan food heritage and the cultural significance of mole as a communal celebration

Whether you’re eager to master mole from scratch or explore bold, traditional Mexican flavors that elevate everyday meals, this class offers expert facilitation, practical technique, and a delicious cultural journey. Sign up today—bring the taste of Oaxaca to your kitchen!

SOLD OUT!!