Season
Season 12 Episode
- Season 9 Oaxaca’s Most Magical Holiday
- Season 9 Oaxaca’s Live-Fire Cooking
- Season 9 Off the Beaten Path in Huatulco
- Season 9 Artisan Mescal
- Season 9 Oaxaca, The Land of Seven Moles
- Season 9 Delicious Eco-Tourism
- Season 9 The Kernel of Deliciousness
- Season 9 Mercado Madness
- Season 9 Oaxacan Cheese Primer
- Season 9 Puerto Escondido: Living the Dream
- Season 9 Chocolate & Coffee From Bean to Cup
- Season 9 Bringing Oaxaca Home
- Season 9 Oaxaca’s Top Chefs
Mexico: One Plate at a Time - Season 9 Episode 5 Oaxaca, The Land of Seven Moles
0.00 25 minutes So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices from mole pastes in the markets to fine examples served up at restaurants and street vendors all over the state. Let’s start with two moles, advises Rick, who takes us to Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana’s black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there’s green mole—redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.
