Mexico’s Gift

Great story about what makes Mexican mole so delicous.

Where do you go to get your fix of this traditional labor intensive  sauce? If you make it yourself,  what’s the best source of ingredients? Antone out there have a recipe to share?



Filed under Culinary, In The Media, Trends

2 responses to “Mexico’s Gift

  1. A recipe for mole is a tricky thing. We make adobo and green mole at our house, but there’s always so many ingredients that go into the sauce that I’ve never even tried to formulate a recipe. I would love to find more Mexican markets in Cleveland, but it seems like you need to drive down to Columbus to find everything. (I’ve tried Mi Pueblo on Lorain and it’s pretty limited)

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