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For those moles, it was worth wading through the slimy cactus and sweet poblano. That mole negro: Deep brown and glossy as polished walnut, it's rich and intense with hints of nuts and fruit and with an edge of bitter chocolate. It's like the oil slick of the gods.
Let's count the reasons we love mole. It's rich and intense. Warm and comforting. Spicy, yet sweet and often savory. A seamless blend of 20 to 40 (or more) ingredients that have been toasted, roasted... More »
This week the review focuses on a Baldwin Park oddity, Juan's Restaurante. Odd why? Well you can read the full review to find out, or check out the abridged version:Food: Chef Juan Mondragon cooks "pr... More »
See more of Anne Fishbein's photography from Holy Mole. On the plate in front of me crouches a small half-chicken, positioned on its side as if curled in the fetal position. Somehow, the plating and the bird's orientation make it especially hard... More »
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