Whistler Traveller Magazine - - TASTE OF WHISTLER -

En­chi­ladas Mole Verde

There are at least eight tra­di­tional va­ri­eties of mole sauce from Oax­aca. While many use cho­co­late, this green ver­sion at Whistler’s au­then­tic Mex­i­can restau­rant uses lots of fresh cilantro and jalapeno. Puréed with toasted pump­kin and sesame seeds, it’s richer than a clas­sic tomatillo with clean heat and cit­rusy bright­ness. Head Chef Juan Car­los Her­nan­dez bathes it over poached chicken rolled in corn tor­tillas, and serves it with smoky re­fried beans and rice cooked in chicken stock — just like his grand­mother made. If the dish leaves you feel­ing a lit­tle too right­eous and healthy, you can al­ways or­der a mar­garita. The bar makes killer cock­tails. 604-962-4450 | the­mex­i­can­

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