I chose recipes that I felt were essential to my Mexican cooking journey dishes from vastly different parts of the country whose ingredients, methods and techniques have made me a better, more creative and fearless cook. Rick Martnez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce thats traditionally served over roasted poultry, is one of the dishes on that list.Mole negro: https://nyti.ms/3SKvpWrRick Martnezs Essential Mexican Recipes: https://nyti.ms/3rC9t3N ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
