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It was meant to tide us over for the long haul ahead.
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At Chopt, we tend to prize maniacal focus over any other quality in a chef.
To understand the endurance and commitment it takes to prepare a dish as complex as molé, you have to make it yourself.
There, she gravitated toward the kitchen, and before long, she was shadowing the cook and learning hands-on how to make traditional Mexican food from scratch.
By the time she was 18, Martinez had a lifetime of experience with Mexican home cooking and was able to open her own restaurant.It’s simply simmered in water with garlic, onion, fresh corn and finished with chepil, a green herb that tastes faintly of green beans.