“We appreciate your patience, Katie Murillo said, as the guests at the Dia de Muertos (Day of the Dead) celebration waited between courses. We had just finished our tamales and were anxiously awaiting the mole. “The mole, his grandmother’s recipe, is made with 75 spices and Memo has spent the past 3 days making it.”
It did not dissapoint. The chicken fell off the bone and was the perfect foil for the dark brown, spicy sweet sauce atop it. It was served with a yellow rice that tasted like no other rice I’ve ever had. The beef tamales that preceded the mole, were tender and moist. We washed the food down with Sage Margaritas, Palomas and big mugs of Modela Negro. The food, and the entire evening, was clearly a labor of love by Memo and wife, Katie.