Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the ultimate mestizo dish–a blend of pre-Columbian and European flavors and techniques that come together in a sauce of remarkable depth and baroque complexity. Its origins are the stuff of myth and magic: convent nuns being visited by midnight visions, enchanted winds blowing through ancient kitchens. It’s a long-simmered sauce perfumed with chiles, nuts, spices and yes, sometimes, though not always, chocolate. No exploration of mole would be complete without a visit to the restaurants, ornately tiled cathedrals and convent kitchens of Puebla, where mole is elevated to the level of a sacred calling. Back in Chicago, Rick takes us into the kitchen and guides us through the intricacies of mole-making, with step-by-step instructions for recreating it at home. There’s a helpful “sidebar” on choosing wines to compliment Mexican food.
