Chocolate in Savory Dishes, Part 1: Mole

While lounging on the Imperial Veranda, or luxuriating in my absurd tub, I’ve often pondered the place of Chocolate within the larger food world. Sure, Chocolate is the King of Sweets, and its dessert applications are infinite, but what about life outside the Dessert Realms. What about chocolate for dinner?

No, I don’t mean dipping a Kit-kat into a bowl of salmon mousse, or using two Hershey bars as the bread in a Reuben sandwich, I mean honest-to-goodness REAL savory chocolate dishes.

Let the ringing of the dinner bell commence!


Ahhh, the Mexicans! A people who truly appreciate the importance of flavor—and chocolate! Why, it’s common knowledge that the Mayans and the Aztecs cultivated cacao on North American soil centuries before the Europeans arrived. Mexico might even rightly be called the Birthplace of Chocolate. And nowhere does it have a more complex-yet-elegant savory application than in the king of all Mexican sauces: Mole!

Mole has many variants: red, brown, green, black…some richer, some spicier, even some without chocolate (Treason!). As a nearly inexhaustible subject, I’ve narrowed it down to two fantastic examples, to provide just a peek into the rich world of mole—two recipes by chefs Rick Bayless and Bobby Flay…THE TWO MOST MEXICAN PEOPLE ALIVE!!!

Rick Bayless’s Oaxacan Black Mole Recipe

Bobby Flay’s Poached Eggs in Mole with Creamy Green Rice



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