I’d be licking the mole off the corn husk after eating everything else.
Gawd, I love visiting Taos. Not sure I could live there but it’s such a cool place. I live in Denver, and when my friend visited from Saskatchewan, Canada I wanted to show her the most un-Canadian things I could think of. We ended up staying in Taos for a couple nights and visited Taos Pueblo. It was a good choice.
Dos tamales, un tamal.
TIL!
Yay Love Apple!! (https://www.theloveapple.net/)
" The Love Apple is a Northern New Mexican restaurant emphasizing local, organic home cooking.
We are housed in what was once known as the Placitas Chapel. This little catholic church was built around the 1800’s and was in operation for 100 years.
We believe in working in conjunction with local growers and artisan producers to create menus which feature our regional bounty and exclusively highlight local food.
We honor quality and the process of creating simple, delicious food."
‘Tis the season. Roasting green chile is (nearly) in the air. Makes me want to swing by El Modelo to stock up the freezer.
Is the husk looking thing under it just for presentation?
Holds it together while it cooks, so probably both in this instance
Mole rojo? Not mole negro? Looks good anyways!
So many mole’s, so little time.
Yeah, looks closer to red chile to me, but the lines blur a lot around these parts
I would kill for some legit mole.
Yes please, I’ll have one of those.
It was delicious!
