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.
Mexican chef Eduardo Pérez has childhood memories of the dish, Cordero Con Mole (right).
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“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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