This year, we are celebrating the Día de los Muertos traditions of Oaxaca, and during this “Community Table” event, participants will learn more from Chef Rulis (Rulis' International Kitchen) about one of Oaxaca and Día de los Muertos’ most classic dishes: mole. Part cooking demonstration, part convivial cultural dialogue, participants will have the opportunity to taste three of Oaxaca's seven moles while learning more about how mole is prepared, how it came to be, and its significance in Día de los Muertos celebrations.
“Community Table” is an new lecture and cooking series where we explore identity, history, and culture through food. Participants are invited to join in on cooking demonstrations while listening to speakers talk about the significance behind the meal they are preparing. Participants are encouraged to bring their own traditions, recipes, and memories to share with others at the table. The last “Community Table” event explored the shared foodways between Black and Mexican cultures.
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