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Mole is a popular and versatile sauce used in Mexican cuisine that can be made of spices, chiles, and even raisins – and its main ingredient, chocolate, adds a rich depth and subtle sweetness. Ming’s Asian Mole blends dried cranberries for tang, and ginger for heat that makes his Grilled Rib-Eye with Corn Salad and Mole mouth-watering. To learn more about this sweet and spicy juxtaposition, Ming visits chef Erwin Ramos at his restaurant, Ole Mexican Grille in Cambridge, MA for a primer on the essentials of a traditional mole. Back in the studio, star of Bravo’s Queer Eye, guest chef Ted Allen, creates a dish inspired by Ming’s mole.
