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For Twist On Tradition, Try Mexican Mole Sauce On Turkey Leftovers06:00

This article is more than 5 years old.

Cuban-born chef, medieval scholar and chocolate expert Maricel Presilla has spent her life studying the culinary intersections of the old and new world. One of her favorite subjects is mole.

The version of the sauce with lots of hot chili peppers, combined with chocolate, is known as mole poblano. It was created, legend has it, in 16th century Mexico to season a turkey dish, so it will be great for Thanksgiving leftovers.

We revisit Here & Now host Meghna Chakrabarti's conversation with Maricel Presilla in December 2013.


This segment aired on November 27, 2015.

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