Cool stuff we’re seeing and placing inside our faces.
Mole dish, which Pujol is famous for, uses 2 different moles that is simply picked up with a tortilla. The first is earthy and wracked with umami is reserved for more than 5 years. The second, layered on top, is piquant but light, really fresh, citrus-y, nutty. A triumph.
Berglind Labs 