Given that today is Cinco de Mayo, the anniversary of the Battle of Puebla, a day that seems to be more celebrated in the United States than in Mexico, I prepared Camarones en Mole Poblano.
Mole Poblano is probably one of my favorite sauces. I don’t prepare it from scratch, as the traditional recipe calls for several dozen ingredients; instead, my mother sends it to me from Mexico. Tonight, I simply grilled some shrimp (camarones) and served nestled in the warm sauce, garnished with white sesame seeds. I served with a side of rice and a simple green salad.