What a gem of an experience! Casa Crespo, in the heart of Oaxaca, is the perfect stage for this sensory journey. Chef Óscar Carrizosa is famous for his mastery of native corn and his respect for culinary tradition, making a tasting of 7 moles an absolute delight.

To make the experience flawless, each mole is served over a specific heirloom corn tortilla (seeking a balance of textures, colors, and flavors) and could be paired with a selected mezcal to enhance the notes of each dish.

Tasting Menu: Moles, Corn, and Maguey

•  Mole Verde (Green Mole): The fresh, herbal start of the afternoon.
• The Tortilla: White corn tortilla pressed with hoja santa, adding an anise note that complements the green profile of the mole.
• The Mezcal: Cuishe (Agave karwinskii). A distillate with intensely herbal, mineral, and wet-field notes that blends perfectly with the epazote, hoja santa, and green chilies.
• Mole Amarillo (Yellow Mole): The balance of spices and dough.

• The Tortilla: Squash blossom tortilla.
• The Mezcal: Espadín Joven (Agave angustifolia). A classic with citric notes and a light smokiness that cuts through the density of the masa and highlights the guajillo and chilcostle chilies.

• Manchamanteles: The play of sweet, sour, and fruit.
• The Tortilla: Tortilla infused with seasonal fruits.
• The Mezcal: Tobalá (Agave potatorum). A wild mezcal with a markedly floral and fruity profile. Its natural sweetness creates a perfect synergy with the plantain, pineapple, and sweet potato.

• Mole Almendrado (Almond Mole): The subtlety and delicacy of dried fruits and nuts.
• The Tortilla: Plantain tortilla.
• The Mezcal: Madrecuishe (Agave karwinskii). Offers clean notes, flashes of dried fruits, and a subtle herbaceous finish that respects and elevates the almond sweetness.

• Mole Rojo (Red Mole): The transition toward power and elegant spice.
• The Tortilla: White corn tortilla.
• The Mezcal: Arroqueño (Agave americana). A full-bodied mezcal with notes of dark chocolate, cinnamon, and a complex vegetable background that holds up to the power of the guajillo and ancho chilies.

• Mole Negro (Black Mole): The king of the table; complexity, ash, and mysticism.
• The Tortilla: Ceremonial tortilla.
• The Mezcal: Tepeztate (Agave marmorata). An agave that takes up to 25 years to mature. Its profile is intensely mineral, with notes of pepper, bitter herbs, and an earthy background that goes toe-to-toe with the infinite complexity of black mole.

• Mole de Chicatanas (Chicatana Ant Mole): The exotic, seasonal grand finale—pure umami.
• The Tortilla: Bone marrow tortilla.
• The Mezcal: Mezcal de Pechuga. A ceremonial distillate (generally Espadín redistilled with seasonal fruits and turkey or chicken breast). The fruity, spicy notes and silky body soften the wild, acidic, and smoky power of the chicatana ant.