Dana McMahan, a well-known food writer in Louisville, KY, recently traveled to Mexico. Before this trip, she had long hated peppers, thinking that bell peppers represented all peppers. Her mind was opened and her taste buds were pleased to learn that chilies are amazingly complex and really spice up a dish, literally. Returning from the trip, she enlisted the help of our chef, Bruce Ucán, in learning how to make one his many mole sauces. Read her article here and check out the recipes she painstakingly put together. We’re so excited that she succeeded in making a delicious mole!
