Fiesta time people.
Check it out: I made some mole poblano and wrote about it for the National Post.
What wasn't included in my column was the aftermath. I actually made an excess of mole sauce, so the next day, I cut up some pork shoulder, browned it and braised it along with the remaining mole. A few hours later, I placed the pork on some warmed tortillas and some salsa fresca. Result: Bueno.
Naturally, given how many expat Latinos there are in the U.S., the New York Times is flogging its archive of Mexican recipes in name of the holiday.
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