PhotoLa Morada, a bright outpost for the cooking of Oaxaca, Mexico, will inaugurate a brunch that surveys assorted moles from the region. The vibrant lineup features poblano mole made with dark chocolate; negro with five chiles; verde with green pumpkin seeds; pipian with red pumpkin seeds; blanco with pine nuts; and, of course, Oaxacan mole made with seven chiles. Carolina Saavedra, the sous-chef and daughter of the owners, Antonio Saavedra and the chef Natalia Mendez, came up with the brunch idea: Mole brunch, $50 per person, Jan. 21, noon to 3:30 p.m., La Morada, 308 Willis Avenue (141st Street), Mott Haven, Bronx, 718-292-0235, lamoradanyc.com. Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times January 15, 2018 16:52 UTC