One of the city’s biggest mole champions is Ivan Vasquez, owner of Madre! Oaxacan Restaurant, with locations in Torrance and Palms.Vasquez is putting his stamp on Mexico’s most revered and complex dish with a new, limited edition, small-batch mole made using Oaxacan fruits and agave that were recently used in the production of mezcal. The mole will be sold for $45 a plate starting Jan. 20 at the restaurant’s Torrance location.
Ivan Vasquez from Madre Restaurant shows off the Oaxacan chiles, nuts, spices and other ingredients used to make the small-batch mole palenquero. Using a complicated supply chain involving at least three different delivery drivers, he arranged to have the pechuga fruit shipped to Torrance. The mole is served with either chicken or quail, along with sides of rice, corn tortillas and a soft corn tlayuda.
alfonsoolvera alfonsoolvera, mole verde de Guerrero, please 🥺
latimes At last, a story on your site that doesn't involve Trump or coronavirus. Oh by the way you had a fire today on Wilshire Boulevard, do you remember that? I had to find out through the scanner. LA Times really sucks. Typical US reporting.
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