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Pepita mole?

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Once or twice a year, a mother at the school where I work brings in a homemade roasted pumpkin seed mole dish with chicken that is otherworldly. I can't pry the recipe out of her, and it probably has at least twenty ingredients in the sauce anyway. It's a light brown, really smoky and complex. A bit grainy too.

The cook herself is Guatemalan, but I was wondering if any hounds knew of a place in the Boston area that makes a pepito mole dish?

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  1. Call Angela (of Angela's) - Si no hablo Espanol - her son or others at the restaurant will ask her for you. She's Pueblan (not Guatemalan) but does use pumpkin seeds in her sauces....

    1. I think you're referring to (a more toasted version of?) the sauce called Pipián, which is a specialty of the Pueblo area -- making getting it at Angela's a good bet since she's from there. Her online menu does list it. http://angelascaferestaurant.com/menu... , scroll to Favoritos de Angela.
      Probably way less complex, but here's a recipe based on one by Rick Bayless: http://kitchenaddiction.blogspot.com/...