The Lopez family runs their successful Oaxacan restaurant, Guelaguetza, in LA’s Koreatown neighborhood. Having won numerous accolades (including a James Beard America’s Classics Award) for their cooking, Bricia Lopez and her family recently debuted the Oaxaca cookbook. Perhaps even better, jars of their famous mole bring the flavors of Oaxaca home, and are available together in this Festival Mole Bundle, which includes the Black, Red, …
Gem & Bolt founders Adrin Adrina and Elliott Coon shared a childhood in a community of creators in the mountains of Virginia, where plant medicine was part of everyday customs. Long before their life in Mexico, they made damiana elixirs as a way to “share herbal knowledge through the celebratory door,” says Coon. Both artists and alchemists, the duo wanted to be at the crossroads …
There are 15 herbs and spices, and four varieties of chili peppers in Entube’s Cocoa Tamarind Mole Chili Paste, as well as dark chocolate and tamarind. This all-natural, classically-inspired paste makes for a seasoning or sauce unlike any other. It’s rich and delectable, incorporating numerous traditional Oaxacan flavors into what became one of Mexico’s first global food innovations.
