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Dried chiles, onion, tomatoes and garlic in its husk are toasted on the comal to be used in the mole at the Oaxaca cooking school. © Alvin Starkman 2008

Dried chiles, onion, tomatoes and garlic in its husk are toasted on the comal to be used in the mole at the Oaxaca cooking school. © Alvin Starkman 2008


Source article: Authentic Mexican cuisine at Oaxaca's La Casa de los Sabores cooking school
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