It is interesting to note the rise and rise of Latin America in culinary influence, indigenous home to the potato, tomato and most of the nightshade family. It is through the fame and talent of chefs like Enrique Olvera (Mexico), Gastón Acurio (Peru) and Alex Atala (Brazil) that we are realising the true depth of this culinary landscape.
This lovely condiment came from simply thinking ‘broccoli mole sounds good’. Some research on the history of mole, or ‘sauce’ in Spanish, was revelatory. This version is based on a classic green mole and defies restraint following the first spoonful. I’ll dedicate its birth to the wonderful Enrique Olvera, who once graced my kitchen. This is delicious with pan-fried fish, roasted or poached chicken, corned beef or even crackers.