Almond Mole with seasonal vegetables

Here we have a play on a classic Oaxacan dish. Moles are a sauce that originate in southern Mexico and utilize many regional elements. From nuts, seeds, dried chiles to bread or tortillas. This is a simplified version of a red mole and I use almonds and ancho chile as the base.

Similar to Oaxaca, here in California many chefs like to delve into our blessed seasonality, our abundance of produce and so much more.

On that dish, we have roasted early summer squash, blanched brussels sprouts, squash blossoms, and a delicious artichoke purée.