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Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero
Wednesday, November 20, 7pm: Mole Dinner with Vincent Gianni of Aqimero


 
Price $160.00

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Description
 
Americans’ familiarity with mole is for the most part limited to mole poblano, the dark cocoa-flavored sauce that appears on turkey or enchiladas. Mole, derived from the Nahuatl world molli, meaning “sauce” or “concoction, is actually a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico. There are dozens of varieties, and families pass on their own recipes from generation to generation. You could say that no two moles are alike, but in general moles are complexly layered blends of dried chiles, spices and fruits – some sweet, some spicy, all deeply satisfying. Join Vincent Gianni, Executive Chef of Richard Sandoval’s Aqimero, for a multi-mole meal that begins with a trio of street snacks (street corn/taco/scallop tostada); venison loin with mole chicchilo; rabbit sope with braised rabbit legs, seared loin, chayote salad and mole rojo; roasted duck with mole negro and potato poblano gratin; and for dessert, chocolate tres leches cake. Holy mole, this is gonna be good!