Weekly Mexican nights let food-lovers sample slow-cooked meats and moles
Once a week, from March to November, The Villager in Kent opens its doors for Mexican night. Out of the hills come Kent’s best, brightest,
and strangest—converging on the Villager every Tuesday to feast on Oaxacan cuisine, complete with painstakingly prepared moles of over 20 ingredients and meats slow-cooked to tender perfection.
On these nights the Villager is abuzz with the lively conversation of writers, thespians, young foreigners who work Kent’s many summer camps, and locals. The evening is orchestrated by Tony Hernandez, who grew up in Oaxaca and still has family there, is responsible for the menu and the recipes.