He is the head chef at Real Tenochtitlan in Logan Square and made a name for himself in Rick Bayless’s kitchens back in the 90’s.
He makes seven complex, earthy moles every week. His Mole Negro has 28 ingredients and 4 different chilies along with rich, homemade stock. The key: every ingredient is roasted until black. Remember, you have to bring it to the edge of burning it without burning it. And therein lies the real secret to mole.
I want to learn to make mole from scratch and not from a paste.
It will take 4 hours in the kitchen with a friend and if you go it alone – like I will – it is an all day process.
I’m on a chase to find a lesson so stay tuned.
Bon Appetit!
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