After our ride, my friend and co-rider Lourdes surprised me with chicken mole from her mother’s kitchen. It was so remarkable.
The “on the edge of being burned” mole had that chili – but not too hot – and chocolate – but not too sweet - thing going on.
Mole made from scratch is rare these days because so many cooks use the paste but it’s just not the same.
I am going to “old school” it and when I finally learn, I’ll cook for Lourdes mother.
Mamas deserve a break from the kitchen just to sit back and enjoy the food they have been cooking all these years. When was the last time you cooked for your mama?
We also piled on some impressive refried beans and fresh pineapple salsa. That salsa was the best part - the cold kick to the spicy chicken mole.
Bon Appetit!
Pineapple, Mango and Pepper Salsa
1 fresh pineapple
2 large mangos
1 red bell pepper
1 cucumber
1 small onion
1 hot pepper
1 green bell pepper
Lime Zest
Salt and Pepper to taste
1 TBSP Lime Juice
Dice pineapple, mangos, peppers, cucumber and onion to the same size.
Mix together lime zest and lime juice.
Add salt and pepper to taste.