Olé Mole

Posted by Jacqueline Church Jan 6, 2008

Some Mexican chocolate from local boys at Taza found its way into my cabinet. There were also the bumper crop of dried chiles from my annual California visits. Clearly, Mole was in order. The time to make it just didn't seem to happen.

Then, I saw this article in the Times about Puebla and the Mole festivals...and then, ran into a friend who is chef owner of a Mexican restaurant specializing in regional cuisines. Remember when we thought Italian food was all spaghetti and meatballs? We are just beginning to understand Veracruz differs from Oaxaca.

So the Mole adventure has been dancing around the edges of my culinary curiosity, when I began making spice blends for holiday gifts. Out came the chiles, out came the blender, what the heck since everything in the kitchen was getting used anyway...

Mole Coloradito - Can't wait to make more - this time with Turkey!

Here's another good Mole resource: La Pagina de la Salsa mole.