Grilled Chicken Negro Mole

Prepare Mole Negro: In a large saute pan over medium heat, toast the chilies on both sides until they soften and become fragrant, for 20 to 30 seconds, being careful not to scorch them. Add 1 cup of hot water just to cover and set aside to reconstitute for 30 minutes. Add the chilies and

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Chocolate Tacos

Beat the egg whites and sugar with a whisk until light and fluffy in a medium bowl, 3 to 5 minutes. Stir in the flour, salt, butter, heavy cream and vanilla extract until combined.   Preheat a large non-stick pan over medium-high heat. Spoon out 2 tablespoons of the batter into the nonstick pan. Using

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