Do you love comida oaxaqueña? I do. The more I learn about Oaxaca, a beautiful state in México, the more I want to visit again.
Last Saturday, the lovely ladies from Macy’s Special Events hosted Bricia Lopez at their Macy’s Home Store in South Coast Plaza for a cooking demo. We learned 3 new recipes inspired by the famous Guelaguetza Restaurant owned by Bricia’s family in Los Angeles.
A nice crowd, mostly English speaking, turned out for the event, and we were all delighted with the dishes Bricia presented and taught us how to make.
We had Red Mole-Black Bean Soup, Chileajo Tostadas, and Jamaica Mint Lemonade. Se me hace agua la boca just by typing. Everything was delicious.
Thank you Bricia and Macy’s for the recipes and the great event. Ya compré mis dos moles para aventarme unas recetas.
And from what I heard from some of the people attending, yo creo que ya tenemos mas converts to authentic Mexican food en el OC, even if they have to travel up the 405 North to get to LA and find it. Mole is an exciting thing and definitely worth a trip to Guelaguetza. I’m glad people are expanding their horizons beyond the typical commercial stuff and willing to give it a try.
(DISCLAIMER: This is not a sponsored post, nor have I been compensated in any way, shape or form for my opinion by anyone mentioned here. I just happen to rave about the things/events that I love, especially if it involves good food.)
Next up, A Taste of Mexico, where Guelaguetza and many other Mexican restaurants will feature their cuisine for the ever expanding Angeleno fan base de la comida mexicana. It’s happening October 11 at La Plazita de la Cultura y Artes. You can find more info here on their website: A Taste of Mexico.
I’m including the recipe for the Red Mole Black Bean Soup, from Restaurante Guelaguetza. You can purchase their moles (several varieties) and visit their website at www.iLoveMole.com.
Red Mole- Black Bean Soup (Serves 4)
- 2 tablespoons grape seed or corn oil
- 1 large yellow onion, diced small
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- Kosher salt and ground pepper to taste
- 1/2 cup Guelaguetza Mole Rojo paste
- 2 1/2 teaspoons apple cider vinegar
- 3 cups vegetable broth
- 1 tablespoon cornstarch
- 1/2 cup Mexican sour cream
- 1 tablesspoon ground coriander
- Salt and Pepper to taste
- Tortilla strips (for garnish, optional)
Directions: In a medium bowl, stir in Guelaguetza Mole Rojo paste, apple cider vinegar, and about a 1/2 cup of vegetable broth. Stir with a spatula until the mole paste has fully dissolved. Reserve.
In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until soft, about 5 minutes. Stir in the garlic, cumin and about 1/2 teaspoon salt. Cook until fragrant, about a minute or two.
Stir in Guelaguetza Mole Rojo mix, vegetable broth, black beans and season with salt and pepper. Raise the heat to medium-high. Once the soup has come to a boil, lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.
While the soup cooks, combine sour cream, coriander, salt and pepper to taste in a small bowl. Reserve for garnish.
In a small bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. After the soup has cooked for about 15 minutes, transfer 2 cups of it to blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring until soup thickens, about 2 minutes.
Serve in bowls and garnish with the Coriander Crema. Top with tortilla strips if desired. ¡Provecho!