Season
Season 12 Episode
- Season 7 Tacos on Fire!
- Season 7 Chiles Rellenos: The Stuff of Passion
- Season 7 Guac on the Wild Side
- Season 7 Salsas That Cook
- Season 7 Triple Torta-Thon
- Season 7 A Ceviche State of Mind
- Season 7 The Soul of Mole
- Season 7 The Case for Quesadillas
- Season 7 Confessions of a Carnita-vore
- Season 7 Tacos Hola!
- Season 7 A Whole New Enchilada
- Season 7 Chorizo Made Easy
- Season 7 Liquid Gold
Mexico: One Plate at a Time - Season 7 Episode 7 The Soul of Mole
0.00 25 minutes Mole is an idea that’s half pre-Columbian, half European, and 100% Mexican – a sauce, a preparation and a national dish that rivals the culinary masterpieces of the world’s greatest cuisines. Rick and his daughter, Lanie, set off on a culinary journey to explore the mysteries of mole that takes them from the mile-high piles of dried chiles in Mexico City’s vast La Merced market to stalls selling towering mounds of concentrated mole paste. Back in Chicago, they’re on a mission to make mole from scratch. It’s an all-day labor of love to be sure, but Rick breaks the complex process down into easy steps, giving tips on all the ingredients – from sesame seeds and tomatillos to chiles and chocolate – that give mole its richly layered flavor. As the sauce simmers over a wood fire in the backyard, Rick and Lanie use some of it to make a succulent Laquered Chicken in Classic Red Mole and whip up some Classic Mexican White Rice with Sweet Plantains and a Mexican crudité platter.
