The art of pre-Hispanic gastronomy
By Sandra Ríos
The wine and regional mole exhibition at Rancho Toyan, held during the Second International Week of Gastronomy, exceeded the expectations of all diners, who had the opportunity to taste traditional mole recipes prepared by chef Juan José Gómez and, of course, the excellent wine there. The moles were prepared using organic ingredients grown and produced on the ranch, creating an explosion of exotic flavors on the palate. Gloria Cano de la Fuente, undersecretary of tourism, bestowed Gómez an award for his culinary work. Martha Molina, host and owner of the ranch, explained the five-course presentation of moles.