THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Dig into real Mexican mole in a hands-on Chicago kitchen. Over two hours, learn to toast chiles, balance chocolate and spice, and sit down to a shared lunch with recipes to take home.
Dig into real Mexican mole in a hands-on Chicago kitchen. Over two hours, learn to toast chiles, balance chocolate and spice, and sit down to a shared lunch with recipes to take home.
You step into a sunlit Chicago kitchen where the aroma of toasted chiles and warm cocoa hangs in the air, daring your appetite before the first spoonful. The room hums—gas burners, chopping, and Carla’s steady instructions—and the city’s rhythm keeps time outside the windows.
Verified experiences and guided adventures in the surrounding area.
Operated by eatwith · Chicago, IL
You step into a sunlit Chicago kitchen where the aroma of toasted chiles and warm cocoa hangs in the air, daring your appetite before the first spoonful. The room hums—gas burners, chopping, and Carla’s steady instructions—and the city’s rhythm keeps time outside the windows.
Mole is a layered sauce born from central Mexico, where indigenous techniques mixed with Spanish and African ingredients to produce something complex and balanced. In this workshop you’ll handle chiles, seeds, nuts and a touch of chocolate, learning flavor-building methods that chefs use to create the classic mole poblano family. Your host Carla brings Mexican roots and professional kitchen experience, including time in Spain, to guide the class; the experience is curated by Eatwith and focuses on practical, hands-on technique.
Expect a two-hour, instructor-led session that ends with a shared lunch: mole over chicken, seasoned beans and green rice, plus a hibiscus infusion. The setting is informal but focused—small groups, clear demonstrations, and time to taste and adjust.
Practical guidance: communicate allergies ahead of time, arrive 10–15 minutes early to settle in, and be prepared to stand and work at counter height. Public transit serves central Chicago locations well, and recipes are provided to take home. This workshop suits home cooks who want to expand their spice and sauce repertoire: you’ll leave with recipes, practiced technique, and the confidence to recreate mole for friends and family.
easy.
2 hours.
Minimal physical fitness required; expect standing for most of the session and light lifting of pots.
Yes—hosts ask you to report allergies or special diets when booking so they can adjust recipes where possible.
Classes are typically in central Chicago with nearby public transit; your booking confirmation includes the precise address and transport options.
This is a hands-on workshop: participants actively prepare components under instructor supervision, with time for tasting and adjustments.
Yes, traditional recipes and practical notes are provided so you can recreate the mole at home.
Mole traces back to pre-Hispanic sauce traditions combined with ingredients introduced during colonial times; different regions in Mexico developed distinct mole styles.
Hosts often emphasize minimizing food waste and sourcing seasonal produce; bringing containers for leftovers helps reduce single-use packaging.
eatwith operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step into a sunlit Chicago kitchen where the aroma of toasted chiles and warm cocoa hangs in the air, daring your appetite before the first spoonful. The room hums—gas burners, chopping, and Carla’s steady instructions—and the city’s rhythm keeps time outside the windows.
You step into a sunlit Chicago kitchen where the aroma of toasted chiles and warm cocoa hangs in the air, daring your appetite before the first spoonful. The room hums—gas burners, chopping, and Carla’s steady instructions—and the city’s rhythm keeps time outside the windows.
Mole is a layered sauce born from central Mexico, where indigenous techniques mixed with Spanish and African ingredients to produce something complex and balanced. In this workshop you’ll handle chiles, seeds, nuts and a touch of chocolate, learning flavor-building methods that chefs use to create the classic mole poblano family. Your host Carla brings Mexican roots and professional kitchen experience, including time in Spain, to guide the class; the experience is curated by Eatwith and focuses on practical, hands-on technique.
Expect a two-hour, instructor-led session that ends with a shared lunch: mole over chicken, seasoned beans and green rice, plus a hibiscus infusion. The setting is informal but focused—small groups, clear demonstrations, and time to taste and adjust.
Practical guidance: communicate allergies ahead of time, arrive 10–15 minutes early to settle in, and be prepared to stand and work at counter height. Public transit serves central Chicago locations well, and recipes are provided to take home. This workshop suits home cooks who want to expand their spice and sauce repertoire: you’ll leave with recipes, practiced technique, and the confidence to recreate mole for friends and family.