Mexican food has an Oaxacan accent at this Sun Valley restaurant

It was back in the day before cell phones and email when you could just chuck all responsibility, stuff your meager possessions in a backpack, and head out to see the world.

Wikipedia further tells us they were at the Convent of Santa Clara. And that they made the sauce out of what little they had — along with chocolate and chile peppers, nuts, spices and day-old bread. They used it to make an old turkey palatable. And they called the sauce “mole” — which back in the day referred to a “mix.”

Some of the artwork has a Día de los Muertos theme at Chiguacle Sabor Ancestral de Mexico in Sun Valley. There are shops all over Oaxaca selling mole in a rainbow of colors and flavors.

And the mole isn’t the only dish that takes me back to Oaxaca. There also are chapulines — grasshoppers — as a crunchy snack or inside a taco. They may well be the food of the future. They remind me of croutons … with legs.Restaurants Food and Drink |One of the great pleasures of Chiguacle is that this is not the same old same old across the board. Under the heading of enchiladas, you’ll find enchiladas de Oaxaca , enchiladas de Puebla , and enchiladas de Michoacan .

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