In this class, students will learn about one of the seven major Oaxacan moles, Amarillo. Even though Amarillo means yellow in Spanish, the sauce will have a hue of orange, due to the varietals of chiles used in recipes today. Originally made with the yellow chilcosle/chilcoxtle chile, an ancient chile only found in Oaxaca, we will observe and taste this thinner silky sauce version of mole amarillo that is used as a braise sauce with chicken. Guest speaker: Alfonso Martinez, owner, Poncho’s Tlayudas.