Major props to the mole master

"The sopes, especially the earthy, spicy chorizo and woodland-mushroom-topped version, were as good as I remember," said Nagrant. (Photo: Hungry Mag)


Hungry Mag's Michael Nagrant gives big props to Geno Bahena's latest project, Real Tenochtitlan in Wicker Park, in this review:

"The sopes, especially the earthy, spicy chorizo and woodland-mushroom-topped version, were as good as I remembered. . . . The Borrego en Mole Negro, featuring succulent medium-rare lamp chops swimming in a pool of mahogany mole made of chilhuacle chiles had a deep, sweet, spice perfume. The mole at Real was more layered than the similar mole at Sol de Mexico. It was also perfectly salted, a frequent mole shortcoming. When our table ran out of fresh housemade tortillas, I used the now-bare lamb chop bones to ladle up the rest of the sauce."