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Phoenix's Barrio Cafe has a fantastic happy hour

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Arizona , United-states , Phoenix , National-taco-day , National-taco , Barrio-caf , Hora-feliz- , Cochinita-pibil , Mole-negro ,

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Rick Martínez, the “Mi Cocina” author and a second-generation Mexican American, shares the regional specialties he loves most.

Puebla , Mexico , Xalapa , Veracruz-llave , Tlaxcala , Texas , United-states , Jamaica , Roma , Lazio , Italy , Ensenada

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Mexico-city , Distrito-federal , Mexico , Alfonsina , Baja-california , United-states , Greece , America , American , Mexican , Eric-medsker , Gowanus-canal

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Jamaica , Mexico-city , Distrito-federal , Mexico , Mexican , Ivan-vasquez , Flores-margarita , Los-angeles , Cha , Madre-mezcal , West-hollywood

Eva Longoria Searching for Mexico

>> now we have our chocolate for the mole. >> alex's world-famous restaurant, case sa oaxaca, celebrates the glories of this region's produce. there's no better place to try the famous mole negro. >> yes, correct. >> this is a very cultural mixed dish, mole. >> these 28 ingredients are a marriage of spanish imports like limes and walnuts with indigenous staples like chiles, and of course, chocolate. >> now i have things for you to do, eva. >> okay. [ speaking non-english ] >> i love that everything just goes all together. >> yes, all together. now, eva. >> the chiles going to come on. >> yes, here they are.

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Eva Longoria Searching for Mexico

negro. >> oh, that's delicious. it's the chocolate, it's the chile, it's the nuts, it's all of those herbs. it's very herbal. mm, tastes totally different now. this is so, so nice. what an honor to eat your mole negro. >> our mole ngero. >> yes, our mole negro. when did you start cooking? >> well, i'm the oldest of five kids. my mom passed away very young, at the age of 31. when i was 12, i had already seen her doing things, and i had to take over the kitchen and started cooking. casa oaxaca was created in her honor. [ speaking non-english ]

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Eva Longoria Searching for Mexico

>> rather than spicy heat, she's charred dark-brown chiles native to oaxaca add a smoky texture to the mole negro. >> that's all, crush them in? >> yes, make a powder of it. >> smells wonderful. >> it's time to grind. we have our mole things here. look at this. that smell. it's nice. >> okay, here goes the mole. >> yes. and now our friend. >> chocolate! >> chocolate. >> do you want me to get it out? >> oh, yeah. >> alex's custom-made chocolate is the crowning ingredient. >> so smooth and silky. >> to this magnificently complex and sophisticated sauce. >> shall i give you a taste? >> okay. >> here you are. >> okay. mm.

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