I was fortunate enough to grow up in a home in which my mother cooked 2-3 meals on a daily basis. My mother is one of the best cooks, I know all kids say that about their mothers; but mine really is ;-). We all gathered around the table and gobbled down some of the best Mexican food we would ever have. This was not your overly greasy, extra cheesy, taco bell stuff. It was the real deal – fresh, vibrant, exploding with flavor, and loaded with seasonal vegetables. Mole is one of the dishes that we all enjoyed growing up.
I cheated when I made this mole. I used canned mole and simply added home-made chicken stock, cumin, roasted tomatoes, chile de arbol and garlic. But if you feel adventurous and want to make your own try this recipe, I have used it before and it’s perfect.
I used these lovely heirloom cucumbers and tomatoes to make the cucumber salad and added the tomatoes to the mole. I do not have many meat dishes in this blog, but my husband and I received our first Local Farm Meat CSA box and are looking forward to supporting local farmers!