Mole poblano is a living and enduring symbol of Mexico’s cultural legacy. Its origins – and its famously lengthy ingredient list – are the stuff of lore, but we do know that it's a special occasion dish that’s best prepared and enjoyed with many people in the kitchen. Join Gino Garcia as he shows you how to layer chiles, spices, chocolate, nuts and herbs to produce culinary gold as you make mole poblano. You’ll learn about the tradition and techniques of mole, and then gather around the table to feast on your freshly made sauce with poached chicken; arroz rojo (Mexican red rice); smashed cucumber salad with mint and lime; and freshly-made corn tortillas.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.