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Flavor Profile: Los Poblanos in Norwalk
Chef Ramon is making mole poblano. It's after lunchtime at Los Poblanos and Ramon is sautéing batches of whole almonds, julienned onions, whole cloves of garlic, and spices. To his right is a bowl filled with the first batch of the toasted, glistening mélange. He breaks two deep fried tortillas into the bowl. Next, he'll toast three kinds of chiles, pasilla, ancho and mulato, and blend them into a paste. He will create a thick, dark red sauce redolent of smoky chiles, sweet raisins, with hints of clove, coriander, cumin, cinnamon and chocolate.
By Elizabeth Keyser
September 18, 2013