Mole Through the Generations
Cooking In Mexican From A to Z
English - March 17, 2021 16:09 - 54 minutes - 49.6 MBFood Arts History james beard aaron sanchez cuisine culture food mexican mexico zarela martinez ingredient chef Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
In this Season 2 premiere of Cooking in Mexican from A to Z, Zarela & Aarón explore the layered flavors and history of mole. There is a different mole for every palate and protein, from negro to colaradito to rojo. Zarela and Aarón are thrilled to welcome another mother-son duo, Susana Trilling and Kaelin Ulrich, to help ensure they cover it all.
Susana Trilling is a chef, teacher, author and director of Seasons of My Heart Cooking School in Oaxaca. A renowned authority on Oaxacan cuisine, Susana wrote My Search for the Seventh Mole and Seasons of My Heart; A Culinary Journey through Oaxaca, Mexico to accompany her 13 part PBS series that ran for 6 years.
Like Zarela and Aarón, Susana’s son Kaelin Ulrich has taken after his mother in the culinary world as Chef de cuisine at La Calenda, a Thomas Keller restaurant in Yountville (Napa Valley), CA. At La Calenda, Kaelin makes everything (the salsa, mole, tortillas, sauces, etc.) from scratch, often using an elaborate list of ingredients native to Mexico.
We hope you enjoy this week's double dose of mother and son wisdom, and don't forget to check out Susanna's upcoming class on Mole (March 26).
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
Photo Credit: Marissa Sanchez
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