Mole: We will craft the traditional Mole Poblano—a rich, velvety sauce made from chiles, spices, nuts, and a hint of Mexican chocolate—and simmer it with tender chicken for a deeply complex and savory dish.
Chilaquiles: Learn to simmer fresh-fried corn tortilla pieces in vibrant salsa verde or rich salsa roja. Served piled high with crema, queso fresco, and fresh toppings, it’s a perfect balance of soft and crunchy textures.
