Mole for a dinner party — went down extremely well

I made Mole for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright and citrusy profile was the main talking point — no one had quite experienced Mexican chocolate used that way before.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. I explained the a street taco stand context as I served it which helped people appreciate it fully. Mexican lager with lime was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.