[CH] black Oaxacan mole
John Sphar (chilehead@pacbell.net)
Mon, 3 Mar 2008 11:20:05 -0800
Yesterday I took a friend without a car to take his 3/4 pound-sized fashion
magazines (now 15.00 a pop) which were very old, to a nic-nac shop for
consignment. It was in Campbell, CA, just a short hop. I knew that have a
farmers' market every Sunday, but I have never been, so while he was in the
shop, I perused the market. I was pleasantly surprized when I saw a Oaxacan
restaurant stand there. Homemade black mole all over he place. They had some
plates I'd never seen before that looked good. I devoured a plate of chicken
enchiladas with black mole, black beans and some rice and cotijo cheese,
garnished with parsley (not cilantro ???). Whoa. It was great. They even
sell the mole to go in half-pints. So I got a few to use this weekend. I've
only had black mole one other time at Reed Hearon's Cafe Marimba in the
city. I never have made it because it's a bit intimidating to me. (Burning
the seeds of rare black Oaxacan chiles in the skillet...) The two had
slightly bitter tastes as expected, but were not too much alike otherwise.
John S.