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
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