I live and work in Los Angeles, so Mexican culture constantly inspires my food. Like a grilled cheese, a mole, when done well, shows incredible depth of flavor and attacks all of the tongue’s senses. But while most moles take three days to make, this recipe is an easy “cheat” that turns out a great one in a very short time.
The sweet and spice of the mole play off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together. My favorite Mexican restaurant in Los Angeles, The Garden of Taxco, has a saying: “It’s not hot, it’s spicy.” The Mole Melt lends truth to the saying.
— Eric Greenspan
Reprinted with permission from Great Grilled Cheese: Grown-Up Recipes for a Childhood Classic by Eric Greenspan, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Colin Price © 2018