Mole, a traditional Mexican dish that blends the foodways and traditions of indigenous Mexico and Spain, has become a popular sauce to accompany turkey during the Christmas and Thanksgiving holidays.

Learn the ins and outs of making Mole Verde and Mole Poblano from scratch using traditional cookingware and methods at this hands-on workshop. Our recipes are adapted from "La Cocina en el Bolsillo," a Mexican cookbook series published by Antonio Vanegas Arroyo in the early 20th century.

Space is limited, please call 210-226-4801 to RSVP.