In the glorious year of 2024, there spawned a Spanish-language period piece HBO show called Como Agua para Chocolate, or Like Water for Chocolate. The show revolves around Tita de la Garza, a young Mexican woman during the revolution period. It’s a very sweet and tender story about love, overcoming hardship, classism, and most of all: cooking. I won’t spoil the entire show, but I was actually inspired to make this article because the show is actually getting a second season on February 15th this year! Since it’s women’s history month, I’m going to share a tribute recipe to my own Tita Amada for really giving me my love for cooking. Without further ado, here’s our first recipe.
— MOLE POBLANO --
This recipe is special to me. It’s my favorite food that my Tita makes, and it’s a national symbol of Mexico as a whole. She’d always make it for special occasions, usually birthdays or family parties, and every single time without fail, it was the first dish to run out. The recipe was passed down from an old friend of my Tita’s back in Mexico many years ago. I learned how to make it not too long ago, and this page immortalizes it forever. For the best experience, have some tortillas on-hand. If you’re a soda person, the best to drink with this mole and rice is a good old Coca-Cola.
4-6 servings
Cook time: 45min
Prep time: 2hr 30min
Ingredients:
3 cloves of garlic
2-3lb chicken thighs, skin off
2 chiles pasilla
2 chiles mulatos
2 chiles guajillos
2 chiles anchos
2 cloves
2 tbsp crushed roasted peanuts or chopped roasted almonds (omit for allergies)
1 yellow onion
1 tablet of Chocolate Ibarra
1 stick of cinnamon
1 tsp whole black peppercorns
½ of a ripe banana
¼ cup of raisins
A palm’s worth of sesame seeds (around ¼ cup)
A branch of thyme
Salt to taste
Cook time: 45min
Prep time: 2hr 30min
Ingredients:
3 cloves of garlic
2-3lb chicken thighs, skin off
2 chiles pasilla
2 chiles mulatos
2 chiles guajillos
2 chiles anchos
2 cloves
2 tbsp crushed roasted peanuts or chopped roasted almonds (omit for allergies)
1 yellow onion
1 tablet of Chocolate Ibarra
1 stick of cinnamon
1 tsp whole black peppercorns
½ of a ripe banana
¼ cup of raisins
A palm’s worth of sesame seeds (around ¼ cup)
A branch of thyme
Salt to taste
— mole poblano —
Instructions
1. In a frying pan, toast 3 cloves of garlic with the skin on, a generous handful of sesame seeds, a stick of cinnamon, ¼ cup of raisins, and half of a ripe banana. You’ll know it’s done when the raisins begin to expand, and the sesame seeds take on a toasted marshmallow-like brown color. Take them off the heat and set aside.
2. Fill a large pot halfway with water. Add in a pinch of salt, a yellow onion with the ends chopped off, a branch of thyme, and two of the toasted cloves of garlic, peeled. When the water comes to a boil, add the chicken thighs and reduce the heat to medium allowing the chicken to cook properly. When the chicken is cooked, after around 15-20 minutes, remove it from the heat.
3. In a separate saucepan, take some of the chicken stock while it’s still hot, and turn the heat to low. Add in all 8 peppers, and let them steep until they soften and are easy to pull apart with a fork. They should no longer be dry and crunchy, and may even change color. Do not bring the peppers to a boil. This will make them lose their flavor.
4. When the peppers fully soften, save the pepper stock and take the peppers out. Cut them along the middle and remove the seeds and stems.
5. In a bowl, melt the tablet of Chocolate Ibarra with a good amount, not too much, of the pepper stock. Once it’s melted enough, mix it to get a runny, possibly chunky, chocolatey mixture.
6. Take the toasted ingredients (cinnamon stick, remaining garlic, raisins, banana, sesame seeds), the deveined peppers, the chocolate, the cloves (de-stemmed), the peppercorns, a cup of the pepper stock with a bit of the onion as well, and the chopped nuts and blend them until a smooth, reddish brown salsa forms. It should have a consistency similar to marinara sauce with a sweet, spicy, and slightly nutty flavor.
7. Pour a tablespoon of oil into a sautéeing pan with the heat on medium. When the oil is hot, add the sauce to fry. Add the chicken into the sauce, making sure to cover it as best as possible. Make sure no white is visible on the chicken and let it simmer for a few minutes.
Note: You can shred the chicken or leave it on the bone. It's traditionally left on the bone, but you can shred it if you don't want bone or cartilage getting in the way of your meal.
8. Serve by the thigh with a generous amount of sauce. Garnish with sesame seeds and serve with a side of Mexican rice. Enjoy!
— Mexican rice --
Mexican rice is the perfect side. If there aren't beans on the side, there’s rice. This particular recipe is for a white rice with corn and cilantro, and when I tell you it’s the absolute best, you won’t believe it until you try it. It’s very easy to make, too.
4-6 servings
Cook time: 15min
Prep time: 10min
Ingredients:
4 cups water
2 cups jasmine or long-grain rice
2 tbsp butter
1½ tbsp of chicken bouillon
1 cup corn kernels
¼ cup chopped cilantro
Vegetable oil for frying
Cook time: 15min
Prep time: 10min
Ingredients:
4 cups water
2 cups jasmine or long-grain rice
2 tbsp butter
1½ tbsp of chicken bouillon
1 cup corn kernels
¼ cup chopped cilantro
Vegetable oil for frying
— mexican rice —
Instructions
1. Wash and chop up your cilantro into small pieces, and set aside
2. Wash your rice. In a frying pan, add oil, with the heat on medium, then add the rice when the oil is hot. Fry your rice until it’s lightly browned, and soaks up the oil.
3. Add the water, corn, cilantro, butter, and bouillon. Stir the rice.
4. Keep an eye on the rice periodically. Let it simmer for 15 minutes or until all of the water evaporates. When it’s done, take it off the flame and fluff it up with your wooden spoon. Enjoy!
2. Wash your rice. In a frying pan, add oil, with the heat on medium, then add the rice when the oil is hot. Fry your rice until it’s lightly browned, and soaks up the oil.
3. Add the water, corn, cilantro, butter, and bouillon. Stir the rice.
4. Keep an eye on the rice periodically. Let it simmer for 15 minutes or until all of the water evaporates. When it’s done, take it off the flame and fluff it up with your wooden spoon. Enjoy!
