You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins.
Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more recently sprinkled on top of many dishes. The pumpkin meat is used for soups and stews, and along with the entire rind cooked in a piloncillo syrup, becoming a traditional favorite known as Tacha.
Yet there is something else you can make with those fall pumpkins: Mole!
An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….
So that you can try it too, here it goes.
Continue reading Pumpkin and Ancho Chile Mole
This episode shows us how to pick and prime the perfect Mexican avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one of the top bars in Mexico City.