Students gathered in the Shepard Hall kitchen Wednesday evening as Chef Ernesto Rodriguez taught them the secrets of mole-making, filling the space with the fresh fragrance of peppers, tomatoes and onions.
Rodriguez is the owner and founder of El Molcajete Sauces, a food company offering a variety of vegan and gluten-free mole sauces. His connection to the dish comes from his homeland, Oaxaca, Mexico, often referred to as “The Land of the Seven Moles.”
According to Rodriguez, the word “mole” can be translated as “mix,” which is fitting for a sauce that can be made from just about anything.
“When you learn how to make mole, then you can just customize it. Like tomato soup,” Rodriguez said.
Mole is extremely versatile, as it can be eaten with breakfast, lunch or dinner.
The demo was a joint collaboration between Multicultural Student Affairs and NU Alianza, the largest Hispanic/Latino student organization at Northwestern. Together, they seek to increase representation of Hispanic and Latino communities on campus.
Sixth-year Ph.D. candidate in performance studies Gabriel Guzmán, who works for Multicultural Student Affairs, said the main purpose of the event was to uplift the Latino community around Evanston.
“It’s to bring more cultural awareness and enrichment to other incoming and current students who maybe don’t necessarily always see their identities or lived experiences reflected in the different events that take place on campus,” Guzman said.
On the surface, the workshop revealed bits of Mexican history and culture as Rodriguez retold how labor-intensive making mole traditionally was without modern day technology.
At its core, the class centered around cultural exchange and connection, which Rodriguez said he has experienced through farmers’ markets and other cooking classes since moving to Chicago two years ago.
“The best thing I like to do is share all my traditions, beliefs and mission,” Rodriguez said. “I love cooking demos because I really connect with people. Food is a very powerful way to connect.”
For Rodriguez, mole workshops are a trip down memory lane. Through his cooking classes, he hopes to share his treasured memories with others and help them create their own.
“We used to get together and sit down at the table, each Sunday at the same time, eating mole sauce,” Rodriguez said. “Somehow, I think I can recreate that memory for everyone.”
For Weinberg first-year Idaliz Torres, the event reminded her of home. Growing up, her grandmother would make it for her and her family.
“I think it’s a really good event to settle in and connect with your roots again and just have a piece of home,” Torres said. “What better way to do it than with food?”
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