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2 Chefs And A Lie: Name That Mustard Edition
The Sporkful
The Importance of Open Doors in Chef Kirk's Career
I love moles. But when I asked my mom to teach me how to make a mole, she was like, you know, I'm a single mom with six kids. And I was just like, bummer. So part of my travel to Oaxaca was to learn moles. And once I tried that, it wasn't a sweet mole. It was very acidic in the fact that you charred everything down towards just kind of like its ashes pretty much. Then from there, you add that Oaxaca and see, so up and it brings out the flavor as soon as you finish laring your moles. That is one of my things. It's like the m
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