Authentic Mole Class with Chef Ernesto Rodriguez from El Molcajete Sauces

Experience the rich traditions of Oaxaca with the El Molcajete Sauces mole cooking class — an

interactive culinary experience filled with bold flavors, culture, and mezcal margaritas.

Guests learn how to prepare authentic Oaxacan mole using traditional techniques inspired by

generations of family recipes, including roasting chiles, spices, nuts, and seeds that create the

deep, complex flavors mole is known for.

The class blends hands-on cooking with storytelling about Oaxaca, often called the Land of the

Seven Moles, while exploring the importance of the molcajete in Mexican cuisine and culture.

Participants work with fresh ingredients and rustic methods in a relaxed, communal atmosphere

that feels like a true farm-to-table gathering.

Throughout the experience, guests enjoy mezcal margaritas — smoky, citrusy, and refreshing

— perfectly paired with the richness of the mole dishes.

By the end of the class, everyone sits down together to enjoy a family-style dinner, sharing the

dishes they’ve prepared and connecting over food, drinks, and community.

Chef bio:

Chef Ernesto Rodriguez, El Molcajete Sauces

El Molcajete Sauces was created in 2017 by Chef Ernesto Rodriguez in San Francisco, CA.

Having recently relocated to Chicago two years ago, he claims it has been an amazing

journey as the seasons inspire him. Ernesto creates sauces that represent his home of

Oaxaca, Mexico. Oaxaca is known for their mole sauces and is often called The Land of

the Seven Moles.

While growing up, all of his meals revolved around the sauces that his family prepared, so

he now loves to create the sauces that are close to his heart and represent his childhood.

El Molcajete Sauces offers four different varieties of mole sauces: a roast tomatillo sauce, a

chili oil, and homemade organic tortilla chips. All of their products are vegan, gluten-free,

and 100% natural. The sauces are very versatile. You can cook and simmer with them or

simply add them to cooked proteins or veggies. Ernesto believes, having started off in the

restaurant industry, bringing high quality and authentic sauces can help anyone elevate a

meal and make you feel like you are in Oaxaca making dinner with his abuela!