Mole, Tamales & Mezcal: a Oaxacan feast

"Mole, Tamales & Mezcal: a Oaxacan feast" is an English-language cooking class built around a three-course meal from Oaxacan cuisine: mole coloradito with roasted chicken and vegetables, a side of white rice, and seasonal fruit tamales, with a courtesy mezcal pairing. Behind the class is Renata Lira, a food writer, cook and culinary expert with over 25 years of experience with Mexican cuisine, a former press officer for restaurants such as Pujol in Mexico City, and the founder and editor of the Atole Newsletter. She presents the cooking of Oaxaca, her father's homeland, and explains why mole, tamales and mezcal had to be part of it – which fruit goes into the tamales remains a surprise, even to her.