Not Tex-Mex, Gentle Readers.
This was wonderful seafood, great barbacoa (BBQ, for you Americans), and delicious moles.
Now those last are not those critters that dig up your lawns.
These are MO-lays!
Wonderful sauces of chocolate and coffee and spices that are layered over chicken or beef or even just tortillas.
Delicious, especially the deep dark Oaxacan mole.
We went to a Oaxacan restaurant in Guadalajara that had become a favorite of ours with a group that included a friend who steadfastly refused to taste the mole.
She said, resolutely, "I don't eat black food!"
And the mole was pretty dark.
Nothing would convince her to even try it.
Her loss, I say.
Because Judy has found a small grocery that sells bottled mole that is as dark and delicious as that we had in Mexico.
And tonight (for the second time in a week) we had it over some baked chicken.
It may look like road tar but get over it!
It is delicious.
The chicken was sauced with the mole and brought to the table with some black beans and cilantro and a combination she has perfected of quinoa and brown rice.
Oh.
Oh.
And oh again.
Is your scribe happy?
Is his tummy full?
As we say in Mexico, "you betcha!"
