Flavors of Mexico: Mole Chichilo

Monday, April 3, 2017 6:30pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
5 slots available
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Mole is perhaps the most popular and most feared of all recipes in Mexican gastronomy is a luscious sauce, complex and intoxicating, with a history that is as rich as its country of origin. We are excited to have talented chef Norma Listman teach us how to prepare one of the seven classic moles of Oaxaca: Mole Chichilo. This dark, spicy mole starts with a rich, homemade beef stock and features the use of avocado leaves. Mole Chichilo differs from other moles by having a more liquidy consistency, thus it is also known as salsa or red chichilo mole. Norma is excited to share with you one of the lesser known moles, and in particular, one that reminds her of visiting her favorite aunt in Oaxaca.
Mole Chichilo with beef, garbanzos, chayotes and other mixed vegetables
Corn Tortillas
Agua Fresca
Please note: special dietary needs cannot be accommodated in this class; menu items cannot be omitted or substituted. 

Norma Listman was an Oakland, California-based chef and artist, now residing in Mexico City, where she spent her youth. Her practice both as a chef and artist is dictated by her heritage, she is most interested in traditional cooking methods and the historical periods of Mexican gastronomy. Listman’s passion for the preservation of her culture and her father’s life-long work with maize have ignited her interest for working with native varieties of the crop. Her interest in the preservation of traditional values demands the closest attention to local farming procedures. 

She began her career in restaurants in the front of the house. She managed nationally acclaimed Camino Restaurant in Oakland before deciding to follow her passion and become a professional chef. She was mentored in the kitchen by Chefs Anthony Strong of Delfina in San Francisco and Russell More of Camino in Oakland.

Included in her past culinary and artistic practice are Paraiso, an early twentieth century salon-inspired dinner series held at her Victorian home; A Sors, a historical-food performance commissioned by the Andy Warhol foundation held in commemoration of the beheading of the Austrian-placed Mexican emperor Maximilian; The Alchemy of Dreams, a performance-dinner inspired by the artist Remedios Varo; and a dinner for Museo Experimental El Eco in Mexico City for their 60th anniversary.

You can find out more at www.normalistman.com