Culinary Stage: Chef Luis Valenzuela | Mole: From Chile to Sauce

Deep, complex and layered with flavour, mole is one of Mexico’s most celebrated culinary traditions—and a fascinating preparation.

Join Chef Luis Valenzuela for an exploration of mole negro, following its transformation from individual ingredients into a harmonious sauce. At the centre of the experience is duck with mole negro, served with handmade corn tortillas: a dish that brings together depth, warmth and tradition in every bite.

Mole rewards patience. Throughout the demonstration, Chef Luis will slow down the process and reveal how careful preparation, confident seasoning and time allow many distinct flavours to become one balanced sauce. Guests will learn how dried chiles are selected, prepared and layered, and how roasting, grinding and cooking build complexity at every stage.

He will also discuss the importance of tasting throughout the process and understanding when the sauce has reached the right balance.…