Episode Overview
Visitors to Oaxaca often find themselves overwhelmed by the abundance of mole options, from market pastes to exquisite dishes at local restaurants and street vendors. To navigate this delicious landscape, Rick suggests starting with two varieties. He takes us to the Seasons of My Heart Cooking School on the outskirts of Oaxaca City, where owner Susana Trilling and her students guide us in making Black Mole and Green Mole. We skillfully char chilies, toast seeds, and roast tomatoes for the black mole, enriched with roasted plantain and a hint of Oaxacan chocolate. In contrast, the green mole bursts with fresh herbs, roasted tomatillos, and jalapeño. Back home, Rick prepares his Coloradito Mole before we savor yellow mole paired with grilled fish at Topolobampo.