"In her small Pueblan hometown San Juan Pilcaya, María Mozo was a cocinera tradicional (traditional cook), hand-picked by her community to prepare large-scale meals during festivals. At her restaurant in Chicago, she has created a menu that’s a collection of everyday food and celebratory dishes. The menu features the staple green and red pork tamales and a couple of regional specialties. Try the tamales cenizos, a flat and square delicacy that has been leveraging charcoal as an ingredient for centuries, way before it became hip. The flat, fragrant bundle is perfect for sopping up your mole. El Sabor Poblano also serves bean tamales stuffed with beans and mole, and extraordinarily fluffy corn tamales, which you could very well enjoy as dessert." - Brenda Storch
