I have major news to share.
I’ve been nominated for the 2017 Saveur Blog Awards in the Best New Voice category!!
If you enjoy my work, and would like to show your support, you can cast your vote for me here starting today through September 6th.
I’m so excited about everything that has happened this year, and I have all of you to thank!
Thank you for following my stories, making mis recetas, and for sharing your thoughts and stories with me too! I can’t wait to see what the future has in store.
This post is in partnership with La Guelaguetza. All opinions are my own.
To this day, the origin of Mole (which comes from the Náhuatl word “Molli” or sauce) is still disputed!
Did it originate in Puebla? Or in Oaxaca? and was it discovered by accident? ¡Quien sabe! I wasn’t able to pin-point the exact location and story so we’ll have to keep doing some more research.
Buzzfeed has it out for mole though, and its probably because they’ve never had the wings I made last week, or because they just haven’t had it prepared properly.
En mi rancho, we’re accustomed to enchiladas dulces, asi que mole is 100% a-ok with me.
If you’re on the fence about it, go make those wings! They’ll definitely change your mind about mole.
Today we’re making a mole aioli that we’re going to be drizzling over these crispy af flautas because it’s #TacoTuesday and my body is craving tacos.
Whenever we’re feeling a little sassy and are in need of a drink, Billy and I like to go out to Chevy’s where we routinely get their appetizer platter that comes with flautas and a chipotle aioli (Mediterranean garlicky mayo).
Their aioli is a little more mayo than chipotle so it lacks the bold smokey punch that comes with chipotles, so we’ll be using mole rojo to make sure the smokiness and sweetness comes through in our take.
This spread is perfect for burgers, as a dipping sauce for steak fries and anywhere else where you might want to upgrade your mayo game.
Happy Taco Tuesday!