The renowned Oaxacan restaurant Guelaguetza’s website says it all: ilovemole.com. In honor of the Mexican holiday Día de los Muertos, which is often celebrated with a dinner of mole, co-owner Bricia Lopez will teach us how to make the restaurant’s famous Estofado de Pollo (chicken in mole estofado), a dish featured in the restaurant’s 2019 cookbook, Oaxaca: Home Cooking from the Heart of Mexico. Ingredients list will be sent upon RSVP. Come with supplies prepared and ready to cook! Bricia Lopez is an entrepreneur, cultural ambassador, and key figure in LA’s gastronomic world. Her family’s restaurant, which won the James Beard Foundation Award, helped put Oaxacan cuisine and culture at the forefront of today’s dynamic culinary scene. Bricia lives in LA with her husband and son, and travels frequently to Oaxaca. Global Cuisine Cooking Lessons: Variety is the spice of life. Learn how LA’s favorite international restaurants cook up their most famous, easy-to-make dishes in live cooking classes led by their chefs on Zoom. When food is your love language, some secrets are too good not to share.

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