Pollo en mole amarillo
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Oaxaca, Mexico
II
Description
Chicken braised in Oaxacan yellow mole — a lighter, herbaceous sauce built from guajillo and costeño chiles, tomatillos, masa as thickener, and hierba santa for anise character.
III
The Thread
—Thai green curry (herbal sauce, protein braise)
—Georgian walnut sauce (herb-forward, mild heat)
IV
Flavour Context
Earthy, mildly herbaceous, anise undertone, gentle chile warmth, lighter than negro or coloradito
Pillars V — VII
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