Today we have Mexican because it’s El Gringo Mexicano Wednesday (yes, you may have noticed I prefixed Gringo Mexicano Wednesday with “El”. I think it gives it a more authentic feel…) at our place and when it’s El Gringo Mexicano Wednesday you eat Mexican food, something similar to Mexican food, something you can convince people is Mexican food or eff it, liquid din-dins it and get a bottle of tequila.

We will delve into the world of chocolate, and it’s not any kind of pervy goo to cover your girlfriend with and lick her slowly from head to t… I mean to say, and it’s a main meal. Mental

“Chocolate in a savoury dish” I hear you say. “Really? Is it good?”

Is it good? It’s mexellent. It’s mextrordinary. It’s mextremely delicious. It’s, it’s… Gone off course APU (this is the acronym for as per usual. I have decided to act like a trendy hipster youth and create my own shit). Many ancient cultures, wise old chefs and smelly little hobbits have been doing it for years. Why? Simply because they are smarter then you. Except for the hobbits. Fuck knows what’s up with them.

And now the same text translated into Spanish…
Hoy tenemos al mejicano porque es el Gringo El-Mexicano el miércoles (sí, usted puede haber notado que prefijé al Gringo Mexicano el miércoles ‘con El-‘. Pienso que esto le da una sensación más auténtica …) en nuestro lugar y cuando es el Gringo El-Mexicano el miércoles usted come el alimento mejicano, algo similar al alimento mejicano, algo que usted puede convencer a la gente es el alimento mejicano o eff ello, alboroto de alboroto líquido ello y conseguir una botella de la tequila.

Cavaremos en el mundo de chocolate, y esto no es ninguna clase de la sustancia viscosa pervy para cubrir a su novia de y lamerla despacio de la cabeza a t … pienso decir, y esto es una comida principal. Mental

“Chocolate en un plato sabroso” oigo que usted dice. ¿“Realmente? ¿Está bien?”

¿Está bien? Esto es mexellent. Esto es mextrordinary. Es mextremely delicioso. Es, es… APU de curso marchadose (este es la sigla para según habitual. He decidido actuar como una juventud de aficionado al jazz moderna y crear mi propia mierda). Muchas culturas antiguas, los viejos jefes de cocina sabios y pequeño hobbits maloliente han estado haciéndolo durante años. ¿Por qué? Simplemente porque ellos son más elegantes entonces usted. Excepto el hobbits. Joda sabe lo que aumenta con ellos.

And now the Spanish text translated back into English…
Today we have the Mexican one because the Yankee is The Mexican on Wednesday (yes, you can have noticed that I prearranged the Mexican Yankee on Wednesday ‘ with – ‘. I think that this gives him a more authentic sensation …) in our place and when the Yankee is The Mexican on Wednesday you eat the Mexican food, slightly similar to the Mexican food, something that you can convince the people is the Mexican food or eff it, I make a row of liquid clamor it and to obtain a bottle of the tequila.

We will dig in the world of chocolate, and this is not any class of the viscous substance pervy to cover his fiancée of and to lick her slowly from the head to t … I think to say, and this is a principal meal. Mental

“ Chocolate in a tasty dish ” I hear that you say. “ really? Is it well? ”

Is it well? This is mexellent. This is mextrordinary. It is mextremely deliciously. It is, it is… APU of course gone (this is the acronym for as habitually. I have decided to act as a youth fan’s of the jazz modern and to create my own shit). Many ancient cultures, the old wise chefs and small smelly hobbits have been doing it for years. Why? Simply because they are more elegant of that time you. Except the hobbits. Fuck it is known what it increases with them.

MOLE POBLANO with chicken
I have actually seriously considered omitting (yeah. Word of legends, I know) the chicken and tweeking this into a dessert. Once again, mental.

2kg boneless chicken thigh, cut in half
2 cloves
1 cinnamon quill
40g mexican chocolate (if you can’t get hold of it use dark chocolate or dutch cocoa)
1 400g tin diced tomatoes

the almond paste
1 corn tortilla, grilled or roasted with a little oil until brown
40g raisins or sultanas
50g almonds, roasted
2 Tbls pepitas, roasted
2 Tbls sesame seeds, roasted
1 Tbls coriander seed, roasted and ground
2 cloves garlic
2 dried long red chillis, soaked in hot water for 20 minutes (it should have ancho and pastilla chillis but you may have to use the internet for these… unless you have a Mexican grocer on the corner or, of course live in Mexico)
1/4 cup water
• blitz ingredients for almond paste until it nice and pasty like your chefs’ tan.
• fry paste off in a little oil until you are starting to detect delicious aromas with your nose. Yep. I’m afraid your nose is in charge of this one.
• Add all other ingredients except chicken thigh and chuck some salt and pepper in there too.
• Simmer for 15-20 minutes.
• Add chicken and simmer for another half hour or so, until the chicken is cooked.
• Taste, adjust seasoning, serve, eat.

Serve with tomatillo salsa or jalepeno relish, pepitas, sour cream, lime, grilled corn, rice, and whatever the heck else you want. You are the one eating it after all..

Eat it and then go and have a siesta on the hammock next to your old clay shed in the backyard. You know, the one next to your herd of three goats. Yeah you know…