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“I chose recipes that I felt were essential to my Mexican cooking journey - dishes from vastly different parts of the country - whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro: nyti.ms/3SKvpWr
Rick Martínez’s Essential Mexican Recipes: nyti.ms/3rC9t3N
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