Mole Verde with Chef Bricia Lopez
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival / Series 3: Audio
physdesc: label: Extent
content: 1 Sound recording
unitdate: label: Date
content: 2024 June 29
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2024, Item SFF2024_0629_IVA_Foodways_0003
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copy available
scopecontent: label: Scope and Contents
content: Jahaira Galvan (Presenter); Bricia Lopez (Chef, Zapotec, Mexican-American) Join the "Mezcal Queen of Los Angeles," Chef Bricia Lopez, in preparing the Oaxacan dish mole verde. This flavorful recipe cooks tender beans, simmers pork spine with onions and garlic, then creates a vibrant green mole sauce with green tomatoes, tomatillos, serrano chiles, and fresh herbs. Based in Los Angeles and born in Oaxaca, Mexico, Lopez will discuss her own food memories and Oaxacan culture.