Remembering Masas and Agaves: Mole at Masas and Agaves isn’t simply a thoughtful blend of spices, nuts, seeds and charred chiles. It’s a rich fusion of family history and culture. Sous-chef Lola Gonzalez uses the recipe passed down to her by her grandmother who was often recruited to cook for celebrations in her small town in Oaxaca, the Mexican state known as the “land of the seven moles.” “I can hear my grandmother reminding me when I’ve forgotten an ingredient. We try to solve the problem together,” says Gonzalez. The state of Oaxaca is known for its variety of indigenous cultures well preserved by the state’s mountainous and isolating terrain. Also preserved in those cultures are family recipes. Read more by following the link in our bio! Words by Amanda McCracken Photos by Eli Zatz #boulder #boulderfoodie #oaxaca