André Baranowski
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Hardened tablets of rich Mexican chocolate can be used to make hot chocolate (perfect for dunking churros), or in savory dishes like mole poblano. It’s available in stores, but it’s best made fresh — as demonstrated here by Ruben Ortega, of Hugo’s Restaurant in Houston, Texas. Made with just fresh-ground cacao beans, sugar, cinnamon, and vanilla, it’s a deep, pure flavor that’s undeniably Mexican.

See the full recipe for Mexican Chocolate »

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