As the Gipsy Kings blared throughout our kitchen (Baila Baila Baila...!) we produced enchiladas with tomatillo sauce that were topped with pico de gallo and fresh avocado, mole poblano with turkey, mole negro with pork, mole amarillo with chicken, and mole rojo with pheasant.
Everything was so delicious, comforting, and soulful.
We also made mexican hot chocolate laced with cinnamon and ancho chile.
Absolute heaven in a cup.
Amazing day spent south of the border.