tag:blogger.com,1999:blog-5374759176620153903.post7091038816497637211..comments2024-03-09T18:20:30.199-08:00Comments on La Cocina De Nathan: Cuban, Spanish, Mexican Cooking & More: Mole de Vaso (Cup Mole)Unknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5374759176620153903.post-43149201166136536602013-07-21T18:11:29.329-07:002013-07-21T18:11:29.329-07:00Valeria,
Buen provecho :)Valeria,<br />Buen provecho :)Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-55513354903310625612013-07-20T15:49:04.479-07:002013-07-20T15:49:04.479-07:00So Nathan, guess what I did today? lol
I attempted...So Nathan, guess what I did today? lol<br />I attempted to make this mole a couple of weeks ago. It wasn't as good as I hoped but I ate it. When I tried to eat it the next day it was too strong so I had to toss it :(<br /><br />Anyways, I followed your recipe and SUCCESS :)<br />I'm waiting for my red rice to finish cooking and we'll be having this for dinner. Thanks again. I think I've become a bit obsessed with your blog and I'm loving my kitchen again.Valerianoreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-90008034448151542892011-10-10T20:19:42.192-07:002011-10-10T20:19:42.192-07:00Hi Anne,
I don't have "Mole Negro Oaxac...Hi Anne, <br /> I don't have "Mole Negro Oaxaceno" posted on my blog, I've only made it 4 times my whole life (2 yrs ago I made it 4 times, twice for my family, and then twice during Christmas 2010 when I visited my family in Texas for the two different households I visited) it's very labour intensive. You can email me, and I can email you the recipe I use just label the Subject "Mole Negro" so I'll recognize it. I'm planning on making it this year :) the holidays are coming soon :)Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-34019112910850965962011-10-09T10:25:16.689-07:002011-10-09T10:25:16.689-07:00Hello, You mentioned you would do a blog on Mole N...Hello, You mentioned you would do a blog on Mole Negro Oaxaceno but I don't see it ... can you point me in the right direction? I've been wanting to try it from scratch at least once. <br /><br />thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-3475414875553861452011-03-23T09:42:14.235-07:002011-03-23T09:42:14.235-07:00Sher,
Glad I could help in kickin his mom's b...Sher,<br /> Glad I could help in kickin his mom's behind in the kitchen lol :)Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-67025908477578676062011-03-23T06:32:00.285-07:002011-03-23T06:32:00.285-07:00I just wanted to say that I love your blog! You h...I just wanted to say that I love your blog! You have so many awesome and authentic recipes on here. I am american and my husband is hispanic. His family if from Jalisco, Guadalajara Mexico. So its hard to keep up with his mothers cooking. I have slowly opened up to mexican cuisine and the wonderful tastes of it. <br />But to about the mole, I love it! This is exactly how his mother makes it (she's from Michocan) when shes in a hurry! But she would never give me all the ingredients. Ha! I have them now :) <br />Anyhow, keep up the great blog, I cant wait to try more of your recipes.Shernoreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-29977476142911884672010-10-11T11:11:02.236-07:002010-10-11T11:11:02.236-07:00Hi Nathan, thanks for all your wonderful inspirati...Hi Nathan, thanks for all your wonderful inspirations. I say that because I'm the kind of cook that can't leave well enough alone. So though your recipes seem fab I have to blend in my own style when following your directions; I do that with ALL recipes. The thing i appreciated most about your mole recipe was the addition of the browned chopped onions and the ketchup!! My mom is from coahuila and this would never have occurred to her but i did it and loved it. I also added a heaping tablespoon of almond butter, which I always have on hand and a spoonful of ground sesame seeds. I omitted the tomato sauce altogether. IMO, mole should not be too bitter, so the ketchup was the key, it adds just enough tomato base and is the perfect 'sweetener', no sugar was necessary. Several people were able to enjoy this new version and I got great compliments!<br />BTW, since I found it this summer, I've taken much interest in your blog. I'm American-born Mexican in love with my culture and heritage but the love of my life is Cuban!! I love cooking and entertaining (and eating, por supuesto) and since I have Cubans in my life I have discovered so many new foods and of course I have to cook them! So that is how I found you, trying to find dishes to prepare for my 'new' family. So far I have the Cuban seal of approval on everything from piernil to potaje to arroz con leche. Believe me when I tell you my boyfriend said he thought his grandmother had come down from heaven to make the arroz con leche, the first time I prepared it for him. He claimed he hadn't had any so perfect since she was still alive!<br />My grandmother and I were kindred spirits, she impacted my life in so many ways and I especially know she left me her gift of love for the kitchen. I totally embrace your relationship with your mother and grandmother and enjoy your little stories. Keep up the good work.Adanaryhttps://www.blogger.com/profile/01804478926632212785noreply@blogger.com