Holy Mole Sauce!

This past Friday, respected chef, teacher, writer and television host, Chef Susana Trilling, was in Vancouver to share her signature and authentic Oaxacan mole. The state of Oaxacan is located in southern Mexico and their food is based on staples including corn, beans and chili peppers. The region is also well known for its mole […]

Food + Drink Restaurants Brian Webb

This article was published on June 1st, 2014

Enchiladas OaxaquenasChef, teacher, writer and television host, Chef Susana TrillingThis past Friday, respected chef, teacher, writer and television host, Chef Susana Trilling, was in Vancouver to share her signature and authentic Oaxacan mole. The state of Oaxacan is located in southern Mexico and their food is based on staples including corn, beans and chili peppers. The region is also well known for its mole (pronounce mole-eh) sauce.

Throughout the 1980’s, Chef Trilling was the owner of New York City restaurants, Bon Temps Rouler and Rick’s Lounge. She moved to Oaxaca in 1988, where she hosts classes in her Rancho Aurora kitchen. Chef Trilling was featured in a 13 part PBS series on recipes from the Oaxaca region and hosted her own show on PBS. In addition, Travel and Leisure, Gourmet Magazine, More Magazine, Food Arts, Forture Magazine, The Discovery Channel, Travel Channel, and Hong Kong BBC, have all featured her recipes and stories.

Chef Trilling hosted her mole sauce demonstration at La Mezcaleria (1622 Commercial Drive), one of Vancouver’s most authentic and respected Mexican restaurants. The event included Mole Coloradito Oaxaqueno, Enchiladas Oaxaquenas, and cocktails by local mixologist, Kelly Ann Woods.

 

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