Maria’s mole recipe and cooking school

Since I am talking about mole, here’s a nice article and recipe. The recipe is from my dear friend María Ricaud Solórzano who has a cooking school in San Miguel de Allende.

I can’t recommend the school highly enough. María comes from a family of great cooks and knows the cuisine as only someone born and raised with it can. She’s been teaching now for the better part of ten years and understands what students need to know to get them started. What I really like is that she teaches Mexican cooking as a system and not as a series of unrelated recipes. A week taking her sequence of classes on salsas, adobos, pipianes and moles gives you the confidence that you understand much of the structure of Mexican cuisine. You’ll find an article about her that I wrote in her cooking school web site.

• ← Is this Catalan Dish related to Mole and Curry?
• Where does Mole Come From? From the Mediterranean or from Mexico? →