Seventh-generation mole cook from a Teotitlán weaving family
📍 Born and based in Oaxaca, Mexico
Xóchitl carries two inheritances: her mother’s mole negro, a recipe seven generations old, and her father’s Zapotec weaving tradition from Teotitlán del Valle. She grew up between a metate and a loom.
Her evenings start in the market buying chiles by smell, and end around her family’s table with mole served the way it is at weddings. Her workshop days bring guests to her cousins’ looms, where wool is still dyed with cochineal, indigo and pomegranate.
A share of every booking funds the village school’s weaving programme, because the tradition only survives if children learn it.
“Mole is not a dish, it’s a biography. Thirty ingredients and every one has a story in my family.”
🍜 Food & Drink 
Led by Xóchitl · seventh-generation mole cook from a teotitlán weaving family 
🏮 Culture & Craft Led by Xóchitl · seventh-generation mole cook from a teotitlán weaving family I have taken cooking classes on three continents. This was not a class, it was being adopted for an evening.
The dye workshop is magic — watching grey wool come out of the pot crimson made the whole room gasp.
The mezcal pairing was generous and the stories more so. Book the evening slot.