Quinta Brava 10/13/26 Quinta Brava 10/13/26

The Chiles of Mole Negro: Why Day of the Dead in Oaxaca Tastes of Chilhuacle

Why does mole negro taste of Oaxaca? A chef from Xoxocotlán explains the chiles behind it, from rare chilhuacle negro to the burnt-seed technique, and why this mole is the heart of Día de Muertos.

Quinta Brava 10/9/26 Quinta Brava 10/9/26

Day of the Dead in Oaxaca: History, Traditions & How to Experience It

A historian's and a cook's guide to Día de Muertos in Oaxaca: origins, the days of the festival, ofrendas, food, where to go and how to visit with respect.

Quinta Brava 9/17/26 Quinta Brava 9/17/26

The 7 Moles of Oaxaca: A Complete Guide to Mexico's Most Legendary Sauces

"The seven moles of Oaxaca" is more tradition than fixed list. Discover the ingredients, flavors, and stories behind mole negro, amarillo, coloradito, verde, chichilo, rojo, estofado, and manchamanteles — and where to taste them all at Quinta Brava.

Quinta Brava 9/17/26 Quinta Brava 9/17/26

Mezcal in Oaxaca: A Complete Guide (And How We Taste It at Quinta Brava)

Mezcal isn't just a drink in Oaxaca — it's generations of family knowledge in a glass. Discover how traditional mezcal is made, why Sola de Vega's Sierra Sur produces some of the most authentic mezcal in Mexico, and how we taste it at Quinta Brava's cooking class.

Quinta Brava 9/10/26 Quinta Brava 9/10/26

Oaxaca’s Yellow Mole: History, Territory, and Regional Variations

Oaxaca’s yellow mole is a traditional Mexican dish shaped by the history, ingredients, and culinary traditions of the state. Made with yellow or orange chiles, corn masa, tomatoes, spices, and regional herbs, this flavorful stew varies from one region to another. In the Central Valleys, the Mixteca, the Sierra, the Isthmus, and the Coast, yellow mole may be served with chicken, turkey, pork, beef, vegetables, or chochoyones. More than a recipe, it is a living expression of Oaxacan culture, community, and Indigenous culinary heritage.

Quinta Brava 8/23/26 Quinta Brava 8/23/26

Oaxaca Mole Negro: The Ultimate Guide to Oaxaca’s Most Legendary Sauce

Mole Negro de Oaxaca: The Soul

Mole Negro de Oaxaca is one of Mexico’s most revered sauces — a complex, dark, and deeply aromatic mole that embodies the culinary soul of Oaxaca. Rich in history and ritual, this mole combines indigenous ingredients and techniques with influences from colonial-era Spanish cuisine, producing a flavor profile that is simultaneously smoky, bittersweet, spicy, and slightly fruity.