Ever since I moved out of Mexico, I& #39;ve been learning more about our culinary culture, reading about it and learning new recipes.

Every once in a while, the methods, aromas, colors and flavors of Mexican food leave me in awe.

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Today, I made mole amarillo with Gabriela Cámara& #39;s recipe: its blend of ground corn, intense cinnamon and chile guajillo smells so much like the true Mexico.

It has an entire stick of cinnamon in it, for God& #39;s sake. And it has chochoyotes (corn-and-butter dumplings). All the while tomatillos and 6 whole dried chiles soothe your tongue in the background.

There it is. End of thread.