Sometimes you eat something that’s blissfully unlike anything you’ve ever had before. For me, the mole blanco at La Morada in the South Bronx was one of those dishes that make you stop, get quiet, taste again, and search your senses, sniffing, almost listening for something, to comprehend the mystery.
Ladled over two huge chicken legs, the thick white sauce made of pine nuts and other items had a surprisingly warm, forceful stir of habaneros underneath the sauce’s slightly sweet blandness, made among other things of cashews, almonds, peanuts, coconut oil, and garlic ($15).
I kept wanting to taste it again and feel that warm, attractive spice calling to me from inside the deceptively homey, rather autumnal and vegetal blanket of mole. (The vegan sauce is made with 10 different kinds of nuts in total.) The dish came with a side of rice and black beans, but not just any beans: it was in fact the most distinctive, fresh-tasting, and well-spiced side dish of black beans I’ve ever had, as though someone actually cared to make the supposedly throwaway sides taste as good as entrées. If you’re from Mexico’s Oaxaca province, source of this restaurant’s cuisine, La Morada’s mole blanco may not be as much of a mystery to you, but then again, it might. The cooking at this inexpensive café run by an activist immigrant family is extraordinary, perhaps the finest Mexican cooking I’ve ever had in New York. Continue reading “Indigenous Food in the South Bronx”