camila rojas
Mole negro, blue-corn tortillas, and a lot of mezcal.
- Cuisine
- Mexican
- City
- Mexico City
- Specialty
- Oaxacan moles and heirloom masa
- Rating
- 4.9 / 5
- Starting from
- $170
- Usually books
- ~2 weeks out
an eveningwith camila.
Camila works with a family in Oaxaca who mill her heirloom masa. Her mole negro takes two days to make and tastes like nothing else on the planet.
choosethe evening.
whatcamila is known for.
- 01Mole negro
Two-day mole from an Oaxacan family recipe.
- 02Blue-corn tortillas
Pressed and grilled at your counter.
- 03Tres leches
Soaked overnight.
Showcase only — bookings are by menu, not by dish.
the kitchen,the setup.
What Your Chef Provides
Your chef will arrive with professional knives, personal culinary tools, plating supplies, and any specialty equipment listed in your booking agreement.
What the Client Provides
Clients are expected to provide a clean, functioning kitchen with standard cookware, basic preparation equipment, dinnerware, glassware, and utensils unless alternative arrangements have been made.
Need Additional Equipment?
If your kitchen is missing essential items, your chef may recommend rentals or offer to provide select equipment for an additional fee.
what guestssaid.
“The mole. I have no other words. The mole.”
“She pressed tortillas at our counter for an hour. Best night.”