Mole is family of rich, complex sauces that are are unique part of Mexican cuisine. While there are many different kinds of mole, from black to red to green, the dark brown, velvety mole Poblano is probably the best known outside of Mexico. Slightly sweet, rich, dark and redolent of cinnamon, cloves, chiles, ground nuts and dark Mexican chocolate, mole Poblano is a popular dish at weddings and other festive celebrations.
I’ll be serving free-run chicken legs braised in mole sauce , with a side of Three Sisters sauté (zucchini, corn and beans), arroz verde (a rice pilaf tinted green with cilantro), a drizzle of crema and some homemade tortilla chips.
There’ll be a vegan version too, with seared tofu cubes and broiled mushrooms.
(Gluten-free, with vegan option)
There’ll be fresh Afoodgypsy soup, organic baby greens salad and hot apple cider.
For dessert, I’ll be featuring some of the best flan I have ever tried, a rich egg custard drizzled with panela caramel, made by Cookie Martinez.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.