Whack-a-Mole!

NATIONAL DISH OF MEXICO - Mole Poblano de Guajolote

 
Welcome to the first of many, many, many stops (did I mention that there are many?) on this culinary crusade around the world. Now as an amateur cook with a RIDICULOUSLY tiny kitchen, I knew that this would be a challenge, but it turned out surprisingly well.

After scouring several websites looking for a traditional recipe I settled on this one: http://www.npr.org/templates/story/story.php?storyId=4629176

I became disheartened by ingredients I have never cooked (let alone seen) before and was worried that I wouldn't be able to find the correct chillies. Thankfully I live in multi-cultural Melbourne, and with a little looking I found an excellent Spanish deli for all my Iberian and Latin American needs.

Since I was filming as well as cooking, and me being a weirdo with only 2 hands, I realised how difficult this could become. So with all my ingredients in check, I thought I would prepare them for use before I started.
And here's the first installment of The Global Gastronomic Journey. Enjoy, or as they say in Mexico, ¡Buen apetito!



So by rating out of 5, with 5 being the best score:

Difficulty:         4   (not very difficult, and only slightly time consuming)
Appearance:     3   (not the best looking dish, but with good texture)
Taste:               3   (nice meld of textures of the turkey and coarse mole sauce with a good kick of chilli)

TOTAL: 10

However, the next day I warmed some leftovers up for lunch and to my surprise - it tasted better! I would give it a 4 now. So my suggestion is to leave it overnight and feast the next day!