About Us
Susana’s Story
Susana’s Biography
Cooking school
Classes
Class with Market Tour *on Wednesdays
Half Day Class
Cheese Making Demonstration
Mushroom Foraging Class
Private Classes
Weeklong Courses in Oaxaca
Chef´s Intensive Winter Course 2021
Escape the Winter Blues 2021
Experience Oaxaca: A Week of Food & Photography 2021
Chefs’ Intensive Summer Course 2021
Día de Muertos Course 2021
Posadas, Piñatas y Pozole
Culinary Tours
Yucatan Peninsula Carnival Tour 2021
Adventures in Sicily
Barcelona, Cadeques and Pais Vasco
Potpourri of Andalucía Gastronomy
Drink Booklet
Our products
Gourmet Store
CATALOGUE
Chocolate Oaxaqueño
Mole
Chintestle
Salt
Pepper Jelly
Poleo Tea
Recipes
Black Mole Paste
Red Mole Paste
Coloradito Mole Paste
Smoked Mole Paste
Oaxacan Style Mole Tamales
Chile Canario Jelly
Plantains with Jalapeño Jelly
Tropical Fried Rice
Oaxacan Chocolate Pudding
Appetizer Salad
Book & Media
Seasons of My Heart, A Culinary Journey through Oaxaca
Sazón de mi Corazón Book
My search for the Seventh Mole
Milpa: From Seed to Salsa
PBS Series: Seasons of My Heart, A Culinary Journey through Oaxaca, Mexico
Calendar
Contact Us
Recipes
Black Mole Paste
Beef Shish Kebab with Red Mole Paste
Tortillas in Mole Coloradito
Roasted Chicken with Chintestle, Orange and Honey
Organic Turkey sauteed with Canario Jelly
Tropical Fried Rice with Pepper Jelly
Oaxacan Chocolate Pudding
Appetizer Salad
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