|
Richard Jernigan -> RE: Happy Mole Day! (Oct. 23 2016 23:07:00)
|
Mole poblano is one of the things in Mexico I really miss a lot.
Fonda San Miguel is an excellent Mexican restaurant here in Austin. The mole poblano has been excellent at times, other times just OK. A good mole poblano serves up a long slow curve followed by a fast break. The first two or three bites, you think, "This is pretty good, but not spicy enough." The last few bites you have a little sweat on your forehead and you're thinking, "Wow, this is great, I hope I can finish it before it completely sets my mouth on fire."
I haven't eaten at Manuel's here in years. I hear they still serve chicken enchiladas with mole poblano. But I never thought they were that great.
El Meson serves a mole rojo with chopped chicken that's reliably tasty, but mole poblano it ain't.
I still remember sitting in a restaurant in 2000 on the smaller of the two town squares in Cuernavaca, across from the theater where the International Guitar Festival was going on. At the next table were some well known classical guitar people, and we got to talking. But what I really remember is being served two large steaming turkey breasts bathed in a really excellent mole poblano.
Yes, and on the same trip, the turkey breasts with mole poblano at Cafe Tacuba in Mexico City....aaahhh!
Driving from L.A. back home to Santa Barbara I used to stop at the Familia Diaz Restaurant in Santa Paula for some of the best ever bistec ranchero, but I'm pretty sure there was no mole poblano on the menu, or I would remember having tried it.
There used to be, maybe still is, a store on the southwest corner of Avenida Guerrero and Mosqueta in Mexico City. In front there were a lot of herbs and spices. A little further back there where quite a few herbs and things used by curanderas, the white magic healing women. On the back wall there was an array of shelves forming a 10 by 20 array of spaces. Each space held jars containing the ingredients for a different kind of mole. Two-hundred kinds of mole, yellow, green, orange, brown, pipián, poblano....
We used to buy a half dozen jars each of pipián and poblano to take back to Texas.
Leñador, where can I find some good mole poblano next time I'm in the L.A. area?
RNJ
|
|
|
|
