Last week, while visiting my sister in Los Angeles, I had some absolutely killer Mexican meals at a teeny place on Colorado Boulevard in the Eagle Rock neighborhood. The flavors were so bright and fresh, the spices so unusual and exotic. I went to Cacao Mexicatessen twice during my stay just to make sure it was as good as I thought it was on that first visit.
Both meals, I swooned over the mole. One was the dark, almost bittersweet sauce most people think of as mole. It was mixed with corn tortillas for an unusual take on chilaquiles, a couple of fried eggs on top.
The second serving was an unusual mole verde, one of the many variations from Oaxaca. This one was made with ground pumpkin seeds, jalapeno peppers, tomatillos and chicken stock. At least that's what I'm guessing. I searched for a recipe and found one that seemed about right, so I made it last night. Chili rellenos -- baked, not fried -- sat on top of the smooth, spicy sauce at the restaurant and I was determined to try and recreate the dish at home.
It turned out pretty well, though the sauce was nowhere near as smooth as the mole prepared by the seasoned pros at the Mexicastessan. And I'm sure my cheese filling for the poblano peppers was far from authentic, a mix of ricotta and chevre. But its tangy kick was just the right note to go along with the fiery symphony of flavor from the sauce.
Going to restaurants satisfies on so many levels, the great food and fun conversations around the table, the pleasure of enjoying good service. There's really nothing like hitting that magical trifecta. Sometimes, a wonderful experience is inspiring, too. I definitely plan to try making that mole again.
-- Leslie Kelly
Tu Mero Mole - San Jose, CA (408) 369-9559 "My family loves this place. The food is fresh and delicious and the staff are incredibly nice, friendly and accommodating. My favorite is the Chile ... How to Make Mexican Mole Verde eHow.com Mole is the national dish of Mexico. Mole comes from the Aztec word "molli," meaning sauce or concoction. This sauce is diverse, with colors varying from brown, green ... Mole - West Village - New York, NY (212) 206-7559 "I've lately been on a quest for non-Italian food in New York because I've been eating a ton of Italian. Coming from Los Angeles, I'm always nervous ... Mole Verde con Pollo for Cinco de Mayo Cooking in Mexico Mole Verde con Pollo marks a milestone for me, as I have never had a recipe for chicken on this blog before, and I have not eaten chicken in over ten years. Until now. How to Make mole poblano sauce Sauces & Dips This Mexican sauce is perfect for any occasion, and the poblano is a great addition. If you want an authentic Mexican experience, then this mole recipe is perfect. It ... La Tarasca - Centralia Urbanspoon La Tarasca, Mexican Restaurant in Centralia. See the menu, 5 photos, 2 blog posts and 29 user reviews. Reviews from critics, food blogs and fellow diners. Amazon.com: Customer Reviews: Dermatend the Original Mole, Wart ... 4 stars. "Removes Moles with some work" This product works and if you have a mole (or moles) that you want removed and you don't want to spend the time or money going ... How to make green salsa with Avocado/Cmo hacer salsa verde con ... MEXICO IN MY KITCHEN AUTHENTIC MEXICAN FOOD ... How to make green salsa with Avocado/Cmo hacer salsa verde con Aguacate oaxacan mole verde: a springtime stew simmer down! a food lover ... Everywhere I turn- on Facebook and Twitter and even *gasp* real-life conversations (remember those?)- people are, to put it gently, lamenting springs tardy ... Oaxacan Black Mole Mole Negro Recipe - Group Recipes. We Food. The mole that is best known is Mole Poblano, the celebrated dish of Mexico City. It is an "invented" dish, and not an authentic mole. Oaxaca has the most complex ...
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