Thick, spice-laden mole sauces are building block of Mexican fare, transforming food from bland to bold. Each region has its own variation based onthe use of local ingredients. Mole is a constantly evolving dish, in part because of the wide variety of possible ingredients, and there is no one way to make it. Join Marcelo Villasuso as he guides you through making mole in some of its many forms and colors.
Home Class: Moles Part II
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