Holy Mole!

When it comes to Mexican food, we’ve developed an association with Tacos, Nachos, and Burritos. But true traditional Mexican cuisine offers many of the same bold flavors with a sense of sophistication. Taco Bell, Chipotle, and Moe’s will continue to thrive as a quick fix but real deal Mexican food is no comparison.

And for me, there is no better example than the Mole sauce. The most often discussed, Mole negro, combines the spice of chiles with the richness of chocolate but there are more than a handful of versions showcasing a wide number of ingredients. My favorite, the Mole Amarilllo is most often consumed during fiestas. (Not bad timing huh?) This blend of chiles and tomatillos is a bit lighter and a bit fresher in flavor which makes it perfect for seafood.

I’ve been working on entrees for some upcoming dinner parties and this one will certainly make its way on a few menus: Cornmeal Crusted Monkfish topped with a Roasted Shrimp, Black Bean, and Avocado Salsa with Mole Amarillo. The monkfish, often dubbed the “poor man’s lobster” for it’s meatier texture and relatively cheap cost, stands up perfectly to the bold sauce and is complimented nicely with the acidity of the salsa. And how friggin’ good does it look? (Click on the pictures to get a better look) What a meal!

I’d like to see the most interesting man in the world make this one…

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