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. As the sun sets, family and friends gather in the garden for a taste of true Mexican soul food: homemade mole in all its slow-simmered glory.
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