Mo-lay!
Few people would consider a burrito "complex," unless they’re referring to the difficulty in eating one with a ruptured midsection. Ordering one "enchilada style" (or "wet," which is a bit off-putting) scores you a few points, but the sophisticated palate knows that the heart of Mexican cuisine lies in multifaceted mole, which can be either a sauce, a stew, or a soup, depending on the disposition of the chef. If you think it has anything to do with that thing in the ground, broaden your horizons at the fourth annual "Mole to Die For" tasting and contest. The event features the best mole makers and lets everyone sample the offerings. Can you taste the ancho, the cacao, the pepita? Find out what a pepita is at 6:30 p.m.
Wed., Nov. 7, 2007
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