Herbs for Mole Verde and Pepian

Preparations for tomorrow’s Mexican Cooking Live with Zarela have been intense but fun. I spent hours on the telephone with Dell and Time Warner upgrading my service  to get sufficient bandwidh to broadcast a clear picture. Dell had to readjust my computer to work with this super-power modem so hopefully everything has been resolved on the technological side.

I drove to 116th Street (between 2nd and 3rd Avenues) and into another world, Little Mexico as it is called.  I went straight to El Pueblo Mejicano where I found everything I need for tomorrow’s Mole Verde class on Mexican Cooking Live with Zarela, Sunday June 23rd, 11:00 EST on google plus. I also got all the ingredients for Pepian for those who want more.

My very artistic friend, Georgina, arranged all the ingredients into still-lifes for both dishes.  Please note in the mole verde picture that most of the ingredients are simply herbs, namely hoja santa that is one of the most intriguing and addictive flavors I have ever discovered. Epazote (stinkweed) another characteristic Mexican herb, and more traditional herbs such as marjoram, thyme, parsley, along with fresh jalapenos add both flavor and body.  Cumin and canela are the only spices and masa diluted with chicken stock will thicken the sauce.

Also look carefully at the ingredients for the pepian and you will realize that every single ingredient is available in your local supermarket with the exception of the poblano, maybe  I look forward to cooking with you tomorrow