Big Food Bucket List Season 3 Episode 15 Holy Mole

In this episode of Big Food Bucket List, host John Catucci is on a mission to explore some of the most delicious and unique Mexican dishes in the Los Angeles area. In particular, the focus is on mole, a rich and complex sauce that is a staple of Mexican cuisine.

John starts his culinary adventure at Guelaguetza, a family-owned and operated restaurant that has been serving Oaxacan cuisine for over 25 years. Here, he learns about the history and nuances of mole from Chef Denise Roa. Guelaguetza is known for its seven different types of mole, and John gets to sample several of them, including the traditional black mole, which contains over 20 different ingredients and can take up to two days to prepare.

Next, John heads to Mercado La Paloma, a vibrant marketplace that showcases the diverse cultures of Los Angeles. Here, he meets Chef Teresa Montaño, owner of Otoño restaurant, who shows him how to make a unique mole blanco using pistachios and white chocolate. This twist on the classic sauce is a hit with John, who notes that it pairs perfectly with the tender lamb shank that Chef Teresa serves it with.

John's next stop is Gish Bac, a restaurant in Culver City that specializes in Yucatecan cuisine. Here, he tries a mole that is made with pumpkin seeds and served with succulent cochinita pibil, a slow-roasted pork dish that is a staple of the Yucatan region. Chef Javier Cabral explains the process of making the mole, which involves toasting the pumpkin seeds to perfection before blending them with other ingredients such as tomatoes and garlic.

Moving on, John visits El Ruizeñor restaurant, which has been a fixture in East LA since 1966. Here, he meets owner Martha Soto and tries a mole that is made with ancho and pasilla chiles. Martha explains that her mole is a family recipe that has been passed down for generations, and that the secret to its flavor is using high-quality Mexican chocolate.

The final stop on John's mole adventure is a visit to Border Grill, a popular Mexican restaurant in Santa Monica. Here, he meets chefs Mary Sue Milliken and Susan Feniger, who are also the hosts of the show Top Chef Masters. Mary Sue and Susan demonstrate how to make a mole colorado using chile guajillo, before serving up a delicious chicken enchilada smothered in the sauce.

Throughout the episode, John's enthusiasm for Mexican cuisine is infectious, and he showcases the wide range of flavors and techniques that go into making mole. From the traditional black mole to the modern twist of mole blanco, viewers will be left salivating at the delicious dishes on offer.

Overall, this episode of Big Food Bucket List is a must-watch for anyone who loves Mexican food or wants to learn more about the rich history and flavors of mole. With so many different variations to explore, John's mole adventure is only the beginning of what promises to be a lifetime of delicious discoveries.