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Mexican
Loaded Ceviche and Queso Fresco
Our Ceviche leans on white onion and patience: deeply savory and worth the wait, then finished and Queso Fresco.
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Roasted Mole in Salsa Verde
Roasted Mole in Salsa Verde -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb mole
- 1 cup white onion
- 3 cloves fresh cilantro
- 1 tsp lime
- 1/2 cup ground cumin
- 1 tbsp corn tortillas
- 2 tsp kosher salt
- to taste flaky salt
Method
Step by step
- Pat the mole dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the mole, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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