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.
More ways to explore the area's outdoor wonders
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.
Difficulty
easy
Duration
2 hours
Fitness Level
Minimal physical fitness required; expect standing for most of the session and light lifting of pots.
Wildlife
History
Mole traces back to pre-Hispanic sauce traditions combined with ingredients introduced during colonial times; different regions in Mexico developed distinct mole styles.
Conservation
Hosts often emphasize minimizing food waste and sourcing seasonal produce; bringing containers for leftovers helps reduce single-use packaging.
Reserve your spot on the Learn To Make Mole The Real Mexican Way Before Lunch today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Alert your host about allergies
Carla can adapt ingredients but needs advance notice—notify of any food restrictions when booking.
Arrive early to get oriented
Plan to arrive 10–15 minutes before start to wash hands and pick a workstation.
Wear closed-toe shoes
You’ll be standing on tiled kitchen floors—closed-toe shoes reduce slips and protect from hot spills.
Bring a small tote for leftovers
Pack a reusable bag to carry home recipes, sauces, and any leftovers from the shared meal.
Apron
Protects clothing from splatters during hands-on prep.
Closed-toe shoes
Provides safety on kitchen floors and around hot surfaces.
Notebook and pen
Jot ingredient ratios and adjustments so you can reproduce the recipe at home.
Reusable container or tote
Useful for taking home leftovers or printed recipes.