Mole memories

Okay, here’s the hyacinth that was blooming outdoors, flanking the jar of almost-Mexico that we found, also, at TJ’s. I dolled it up with extra onions and garlic and simmered it for another hour before ladling it over the chicken, and it reminded me that it’s been quite a while since I’ve been south of the frontera. Sigh.

Recommended as an easy, inexpensive twinge for the palate, rather like a mole coloradito or mole poblano. Should you want to try making some of these wonderful sauces from scratch, you might try Iliana de la Vega’s recipes.

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