CookUnity
meal
meal

Mole is the star of this dish and it's not hard to see why! A festival of flavors and textures, Chef Santiago's mole sauce strikes the perfect balance of sweet, spicy, smoky, and nutty. Chef's handmade mole sauce is paired with juicy chicken thighs and soft corn tortillas to form savory enchiladas. Served with a mix of rice, corn, peas & carrots, plus a small side dessert of chocolate flan, this meal is a taste of traditional Mexican home cooking.

zip code

Nutritional facts

Protein

47g

Carbs

96g

Calories

900

Fat

39g

Ingredients

Semi Sweet Chocolate Chips, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Vanilla Extract, Corn Tortilla, Condensed Milk, Carrots, Canned Corn, Plantain, Walnuts, Hazelnuts, Evaporated Milk, Black Pepper, Golden Raisins, Garlic, Mozzarella Cheese, Sour Cream, Cinnamon, Egg, Sugar, Onion, Jasmine Rice, Peas, Kosher Salt, Clove, Peanuts, Ancho Pepper, Guajillo Chile, Pumpkin Puree, Lime Juice, Star Anise, Canola Oil, Whole Milk, Pasilla Pepper Powder, Sesame Seeds

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 439 reviews

arrow
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

-

Danny Mayer · 01/17/24

arrow

More Santiago Lopez’s delicious meals

About Santiago Lopez

chef image

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

You can find Santiago Lopez’s meals in...

Similar meals you may like