Petty Cash Offering up semi-authentic and supremely tasty takes on Mexican street food, this taquería headed by Chef Walter Manzke is more about interpretation than replication, in all of the right ways. Super-traditional ingredients, such as blue-corn to
Mole Verde is also known as “Pipian” or “Pipian Verde” in some places of Mexico. It can be made with chicken or pork, and you can also add vegetables like green beans, chayotes, nopales, zucchini, and even sweet peas.
Old School Mole So now with modern life mole in Mexico is usually given through packets which yes, its convenient, however we are loosing an art. The art of cooking, and while I cant cook mole from scratch, those who still do I am so grateful and I.