In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival.
The worst iterations of mole, a signature dish of the Mexican states of Oaxaca and Puebla, are chalky, grainy or so chocolatey they read as dessert instead of dinner. Casa Corazón’s version is the very best: poblano chiles, nuts, spices and Mexican chocolate roasted, toasted, stewed and blended into a complex, satiny, deeply savory sauce for chicken and tortillas. Casa Corazón’s head chef Elena Ramirez hails from Mexico and will be bringing her tasty traditions to Dish Fest tomorrow.
What is the origin story of your Best Dish?
It’s from Puebla, the mole. I like it because of the savory flavor and the tradition.
What are the most important elements of a Best Dish?
Flavor and taste are both important. They come hand in hand.
What is your favorite food memory?
Eating tamales and pozoles.
Who is a fellow chef or restaurateur that you admire?
Gordon Ramsey.
What are you most looking forward to about Dish Fest?
I want to make sure that people get to know my mole and learn about my culture.
