Mole & Mezcal: A Family Recipe Evening

Xóchitl’s mole negro recipe is seven generations old and has roughly thirty ingredients, and she will tell you the story behind most of them. The evening starts in the market, buying chiles by smell — chilhuacle, mulato, pasilla — and ends around her family’s table.

You’ll toast, grind and stir; she’ll narrate weddings, funerals and feuds through the recipe. Dinner is mole served properly, with handmade tortillas, and a guided mezcal tasting from palenques her family has known for decades. Sipped, never shot, with orange and sal de gusano.