go to answer your questions. I am doing asada in Oaxaca for my person cookbook club. What recipes would you recommend for beginners that I can recommend to members? From asada I think you definitely have to do a carne asada clásica. The cucumber salad I think is always a favorite. Honestly any salsa, salsa seca is also a great salsa recipe that I have there. The frijoles puercos from my asada book are fire. From Oaxaca I would say entomatadas and enfrijoladas are wonderful. Caldo de res, el caldo de pollo de fandango is absolutely delicious. I am also making the mole enchiladas from Oaxaca and store bought tortillas are preferred is there a brand that you like. Find your local Mexican grocery store and find whatever that they make in house. But if you’re in LA store bought I really like la banderita I think it’s called. I like that one. Do you have any tips for first timers with mole? Patience, patience. Take your time. Smell, see and use your intuition. It seems some members are having difficulty sourcing guajillo for the pollo and guajillo recipe. Is there another chile you might recommend them try substituting? Red dried California chiles that could substitute. Is there an online source you provide peppers you may recommend? Honestly Amazon is a great resource and Rancho Corso as well.