Join educator and culinary historian Maite Gomez-Rejón as she discusses Ed Ruscha’s Chocolate Room (1970/2023) through the lens of Oaxacan black mole (mole negro oaxaqueño), a sauce composed of a blend of chilis, spices, and chocolate. Participants will learn about the diverse history of mole, its place in the local culinary landscape, and how to transform it into a sweet treat. This program is presented in conjunction with ED RUSCHA / NOW THEN.

general public: $40 / museum members: $30

SOLD OUT

image: Chocolate Room, chocolate on paper, sheet dimensions variable, installation dimensions variable. The Museum of Contemporary Art, Los Angeles. Purchase with funds provided by the Acquisition and Collection Committee.
© 2023 Ed Ruscha. Photo: Brian Forrest