Zocalo explores Mexican regional dishes
Location: LA-New Orleans
Story Date: 9/3/2018
Publisher: The Advocate
Author: Helen Freund
When Edgar Caro was in the final stages of opening his restaurant Zocalo earlier this year, he knew Oaxaca would be the starting point. It was there that a group of cooks — mostly women — taught Caro how to make mole, the region’s most celebrated dish. The inky, chili-tinged sauce is thickened with nuts and seeds and is variously loved, hated and misunderstood.
Place Category: Food & Drink
Story Category: Review of a Place