Covered in chile sauce, and stuffed with meats like chicken or pork, enchiladas are one of Mexico's most beloved culinary exports. At El Atoradero, chef Denisse Lina Chavez drenches her enchiladas in the rich, spice-packed mole found in the city of Puebla. Though taquerias have become ubiquitous in NYC, Chavez prides herself on bringing "traditional" Mexican cuisine to the five boroughs, following recipes passed down from her grandmother. With fresh tortillas sopped in dark-red mole poblano, El Atoradero's enchiladas are a bucket-list item for Mexican-food fanatics everywhere. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
