Friday, November 12, 2010
Pronounced 'MOLE-ay.' Mexico's national dish, and quantity of regional variants exceeds the number of words Eskimos have for snow. I've had moles both memorable and forgettable, but those sampled on a recent outing to Boston's Tu y Yo knocked my socks off!
I went with the 'Mole Colorado Tlaxcalteca,' or chicken breast in red mole made with chocolate, almonds, peanuts, sesame seeds, pumpkin seeds and ancho, pasilla, mulato and chipotle peppers!
Erik can seek solace in the green glory of his quintessentially Mexican starter, Crepa de Cuitlacoche en Salsa Poblana, which for a mere $8.95 offered thin crepe filled with cuitlacoche (a fungus that develops on corn), onions, corn and cheese covered in a poblano pepper sauce.
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