Mexican chef Eduardo Perez ambles through his childhood memories and tells us why the Cordero Con Mole is a quintessentially Mexican dish. He plays with lamb, pineapple, chilli and chocolate for some surprising flavours
Mexican chef Eduardo Pérez’s childhood memories are a curious bunch. They contain slivers of lamb, the bite of a pineapple, the silk of chocolate and the punch of chillies – all in one bite, if you didn’t figure that bit out, yet.
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Mexican chef Eduardo Pérez has childhood memories of the dish, Cordero Con Mole (right).
“My grandmother often cooked the traditional Mexican dish Cordero Con Mole (Lamb in mole sauce) at home,” says Chef Pérez. “Her original recipe had chicken. I went ahead and experimented with the sauce in the recipe, with other meats and finally, have a combination of lamb, pineapple, chocolate and chilli,” he says.
When you try the Cordero Con Mole at home, you could substitute the chillies in the recipe with locally-available chilli paste. However, if you do Chef Pérez suggests that you remove the seeds with gloves on and take care not to burn dry chillies.
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