Mole, Tamales & Mezcal: a Oaxacan feast

In the organizer's words:

Cooking course in English
Mole, Tamales & Mezcal: an Oaxacan feast
with Renata Lira

Many people agree that Oaxaca's cuisine is the best in all of Mexico. While that's a bold statement-considering the sheer diversity and excellence of regional cuisines across the country-I partly agree, if only because this is my father's homeland and its food has profoundly shaped my culinary upbringing.

Summarizing the wonders of Oaxacan cuisine in a three-course meal is no easy task. But one thing was clear to me-beyond the diversity of these iconic foods themselves-mole, tamales, and mezcal had to be included, at least as an introductory perspective. To keep things from getting even more complicated, I went with my favorite mole and let the fruit season decide which one to use for the tamales. So, that part will be a surprise -even to me.

Menu:

• Mole coloradito with roasted chicken and vegetables
• Side of white rice
• Seasonal fruit tamales
• *Courtesy mezcal pairing

Renata Lira

Renata Lira is a food writer, cook, and culinary expert with over 25 years of experience exploring the rich flavors of Mexican cuisine and its connections to global food traditions. She combines professional restaurant training with deep knowledge of traditional Mexican cooking. Renata has worked as a press officer for renowned Mexican restaurants like Pujol in Mexico City, and has written for various publications as a food critic and essayist. She is also the founder and editor of the independent food publication Atole Newsletter.