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Dia de Mole Negro - ONLINE

Sunday, November 01, 2020 - 4:30 PM

Running Time: 1 hour & 30 minutes

Ends At: 6:00 PM

**Registration will close on Wednesday, October 28 at noon**

 

Bring the essence of Día de los Muertos into the kitchen by balancing the bitter with the sweet.

Día de los Muertos celebrates loved ones who have passed. An important part of this celebration is the creation of altars, filled with ofrendas that feature the loved ones’ favorite earthly treats, such as sweets, fine cigars, chocolate, mezcal, beer and favorite foods.

Mole, a traditional food of Día de los Muertos, originated in the town of Oaxaca, Mexico, where it is still a huge part of the culture, and recipes are passed down throughout generations. Oaxaca’s population is nearly 50% indigenous and its celebration of Día de los Muertos is renowned.

As loved ones make their way into the afterlife, those who are left behind remember them by cooking their favorite variation of a perfectly balanced mole. The secret to mole is to balance sweet and savory while incorporating flavors preferred by the person cooking the dish. Chef Sandoval’s version of mole uses Latin American chocolate, spices and ripe plantains.

 

Menu:

Chicken Mole Negro - inspired by a classic mole poblano, with a Honduran twist

Turmeric rice with aromatics

Cabbage slaw with citrus vinaigrette

Red bean puree with cilantro and olive oil

 

**Special Notes**

The cost of this program includes a take-home kit with the necessary ingredients, available for pick-up at Denver Botanic Gardens York Street location. Kit pick-up details will be sent to participants at least one week prior to the program.

The pick-up date is Sunday, November 1, 2020 from 12:00 p.m. - 2:00 p.m..

 

Each kit includes enough supplies for two individuals.

 

This program takes place entirely online. Details on how to join the class will be emailed the day of the program.

 

Price: $120, $110 member

Instructor: Chef Edwin Sandoval

 

Honduras-born and Colorado-raised, Edwin Sandoval is a modern multicultural creator of food. Chef Sandoval spent the past 13 years moving through the ranks of professional kitchens in famed restaurants such as Le Grand Bistro & Oyster Bar, Spuntino, Beatrice & Woodsley, and Telegraph Bistro.

Recently, Chef Sandoval launched Xatrucho with the vision to become one of the premier private cooking concepts in Denver. With XATRUCHO, Chef Sandoval creates experiences allowing guests from different walks of life to come together through food.

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