The Mexican Center of the Teresa Lozano Long Institute of Latin American Studies presents Foodways of Mexico: Past, Present and Futre, a speaker series that explores lesser-known aspects of Mexico's rich culinary history.
Renowned Mexican chef Patricia Quintana explores the history of moles, the rich pre-Hispanic sauces made with nuts, seeds, chiles, and chocolate that are a cornerstone of Mexican cooking. Guiding the audience on a culinary tour of Mexico, Quintana will speak on the importance of moles in Mexican family and community celebrations and their deep roots in the indigenous traditions of her country.
An acclaimed chef, teacher and author, Patricia Quintana founded Mexico City’s first culinary institute and is the owner of the popular restaurant Izote located there. She has published more than 25 cookbooks including the best-selling "The Taste of Mexico" and "Cuisine of the Water Gods," and has collaborated with such colleagues as Stephan Pyles, Jean Georges Vongerichten and Daniel Boulud in a variety of international settings. Quintana credits her great-grandmother with inspiring her with a passion for food, and counts the sights, scents and tastes of her kitchen as her greatest culinary influence.
The event if free and open to the public. Reception and book signing to follow.