Published On May 30, 2016
Let's go back in time to learn how to make this prehispanic mole in a very traditional way. We'll use a metate (precolombian grinding stone) to mill the ingredients without damaging the flavors of each ingredient. Today we cook with a true legend of Zapotecan cuisine, Abigail Mendoza Ruiz, one of the most respected culinary instructors in all Mexico.
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