Molé Poblano with Chef Fabi
Spend the evening at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family for the holidays, or any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat!
What to expect:
Welcome glass of wine or beer and a few light nibbles upon arrival.
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with a meal of Mole Poblano served over rice, the traditional way this dish is served in Mexican homes. take on Oaxacan Molé Poblano. Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
Additional wine and beer available for purchase.
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.
Spend the evening at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family for the holidays, or any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat!
What to expect:
Welcome glass of wine or beer and a few light nibbles upon arrival.
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with a meal of Mole Poblano served over rice, the traditional way this dish is served in Mexican homes. take on Oaxacan Molé Poblano. Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
Additional wine and beer available for purchase.
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.
Spend the evening at Cookshop learning how to make Molé Poblano. This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family for the holidays, or any time of year! We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to cook, then eat!
What to expect:
Welcome glass of wine or beer and a few light nibbles upon arrival.
Class will include all instruction, tools, recipes and ingredients.
There will be some demo, and lots of time for hands-on cooking.
Class will end with a meal of Mole Poblano served over rice, the traditional way this dish is served in Mexican homes. take on Oaxacan Molé Poblano. Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.
Additional wine and beer available for purchase.
About our instructor:
Fabiola Donnelly is a cooking instructor, author, photographer, and recipe developer. She shares many of these passions on Not Just Baked; a cooking, baking, healthy food, and lifestyle website. Born into a food passionate family in Mexico that had originated from Spain, Fabiola’s Latin and Spanish roots are reflected in many of her dishes.