For Twist On Tradition, Try Mexican Mole Sauce On Turkey Leftovers

Cuban-born chef, medieval scholar and chocolate expert Maricel Presilla has spent her life studying the culinary intersections of the old and new world. One of her favorite subjects is mole.

The version of the sauce with lots of hot chili peppers, combined with chocolate, is known as mole poblano. It was created, legend has it, in 16th century Mexico to season a turkey dish, so it will be great for Thanksgiving leftovers.

We revisit Here & Now host Meghna Chakrabarti’s conversation with Maricel Presilla in December 2013.

• See Maricel Presilla’s recipe for mole poblano

Guest

• Maricel Presilla, author of “Gran Cocina Latina: The Food of Latin America,” which won 2013 Cookbook of the Year from the James Beard Foundation. She is the chef and co-owner of Zafra and Cucharamama, two pan-Latin restaurants in Hoboken, NJ. She tweets @MaricelPresilla.

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