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 presented by Casa Navarro State Historic Site.
Our recipes are adapted from La Cocina en el Bolsillo, a Mexican cookbook series published by Antonio Vanegas Arroyo in the early 20th century. The cookbook was sold in Mexico and the Southwest United States including San Antonio's Laredito neighborhood. Pablo Cruz, publisher of the spanish language newspaper El Regidor, sold the cookbook series at his print shop and bookstore on South Laredo Street, near Casa Navarro State Historic Site.
Space is limited, please call 210-226-4801 to RSVP.
