Dec. 7, 2016 | How Mexico’s national dish is feeding Detroit’s dining scene | Detroit Metro Times

Norberto Garita steps up to the ceramic bowl filled with a sticky, ebony paste, tiny wooden spoon poised. He tilts forward to let the familiar aroma of cinnamon, roasted chilies, and ground cocoa fill his nostrils.

He dips his spoon, then raises a morsel of mole paste to his lips. | Read more here.

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