I don’t think I have mentioned it to you all yet, but me in mole go way back. Let me paint you a picture… So I am 13 years old. My family is taking a summer vacation to Bar Harbor, ME. On the road trip we decide to stop at a Mexican restaurant. A young, naive, Sarah orders the mole carnitas having absolutely no idea what they are. Her life is changed forever. But here is the kick… SHE FORGOT WHAT HER ORDER WAS CALLED! For years, she tried different items on Mexican menus in hopes of finding that delicious, flavorful, sauce that she happened upon many moons ago. One day, her freshman year of college, she goes to a Mexican restaurant with friends. AND SHE ORDERS… mole pollo. Now this my friends was the moment that Sarah understood what love was.

Okay, so if you hadn’t gathered from my super low-key and boring description of mole above, I LOVE mole. Last Saturday I went back to Taqueria Coatzingo, and Alexis ordered the mole tamale and she let me have a bite. It was honestly so delicious. I think that the next time I go back I really want to focus on ordering a few different items because I am always tempted to stick with the tacos there because they are so good, but they have so many other amazing options as well. That being said, their mole was perfect. I have come to learn that mole is one of the most difficult and complex sauces to make in the world. This does not surprise me, considering that it literally tastes like it has been hand delivered from heaven above. But to be real for a second, I think that just makes me take a moment to really appreciate how chefs are willing to put so much love and effort into food to make it delicious. Food is such an amazing way of bringing people together and the world would definitely be a worse place if it weren’t for chefs from all over the world sharing the delicious foods of their culture with us all.

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