La Calenda, the new Oaxacan restaurant from Chef Thomas Keller, is named for a traditional parade that kicks off major festivals in Oaxaca – and now anyone can get in the spirit at home, with La Calenda’s sauces. Chef de Cuisine Kaelin Ulrich Trilling, a Oaxacan native, puts the flavors of his home into every bite: the smoky Salsa Mixe made from the Chile pasilla Oaxaqueño; the refreshing but hot Salsa Verde; the sweet, nutty and stone ground Mole Negro and the spicy classic Salsa Roja. !Buen Provecho!
Spice things up with Salsa Mixe and Salsa Verde, the addictive duo best served with housemade tortilla chips. Try the Mole Negro, Chef Kaelin’s family recipe, heated up over chicken or enchiladas. La Calenda’s signature hot sauce, Sala Roja, will add a little kick to any dish.