Flavors of Mexico: Mole Coloradito - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

Mole Monday has a nice ring to it, right? In class, we will make Mole Coloradito, a red mole full of flavor that while inclusive of an abundance of ingredients, it is the star of the class and you will leave confident in both where to source the ingredients and how to prepare the sauce that will blanket baked chicken or portabella mushrooms served with rice. To drink, we will make a refreshing Jamaica Guava Agua Fresca. 

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Mole Coloradito—A rich blended sauce including chiles, various spices and aromatics, chocolate, nuts, seeds, and plantain

Baked Chicken "en su jugo" or Portabella Mushrooms

Rice

Jamaica Guava Agua Fresca

This menu contains the following common allergens: Tree Nuts, Peanuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.