Ever since I moved out of Mexico, I'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.

(1/2)

Today, I made mole amarillo with Gabriela Cámara'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'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.