Traditional Mexican mole can have as many as 30 different ingredients and take up to a full day of laborious preparation. The roasting and grinding of dry ingredients was typically done by several generations of women working together and each family would have its own combination of flavors and spices so that no two moles were ever exactly the same. Outside of Mexico, people usually just think of the rich and spicy, dark red or black sauces of Poblano or Oaxaca when they think of mole; but it can also be much lighter red or green and much thinner, with herbal flavors and other differences, depending on the regional origin of the recipe. Since the traditional method is so time consuming, commercial brands of jarred mole sauce or packaged spice blends are also available; but, really, what’s the fun in that? Join us at Ger-Nis as we tackle authentic mole recipes as a team. We’ll be toasting the nuts, roasting the chilies and grinding the spices together. We’ll combine our efforts using the best quality organic and fair trade ingredients to produce sauces in a variety of styles so you can get a first hand taste of how diverse and exciting this dish can be. Ole!
Recipes: Whole Wheat Chips & Smoky & Fiery Mole Salsa, Roasted Cauliflower & Spinach Enchiladas with Green & Red Mole, Roasted Pork with Dried Cherry Mole, Oaxacan Pulled Chicken Tacos with Dark Silk & Fire Chocolate Mole Sauce
Class Type: Individual
Class Notes: Learn the art and skill of Mexican Mole making, take it to the next level of creativity!
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa