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Impromptu Taste Test: The Cult of Yakult
I used to hate it as a young girl but now it's different.
Now I like it as a mexican version with the same ingredients that is sold as a dessert in a jelly texture. Still sweet, still confusing, ha.
It's a Little Quiet in This Corner
Hi there! A mexican that doesnt live in Tuxtla (you almost got that right): me.
Almost all the chiles you mention there are made into salsas here in Mexico. The Piquin is one of the hottest we have in the country so be VERY careful with handling and preparing this.
Mole verde is prepared in caserola type of dish with pork or chicken. It takes ages to get into the exact cooking point (a kind of melted ice cream texture). Personally I prefer the black mole but is has lots of fat and so, its delicious.
You dont have to reconstruct the pasilla, is a very mild chile that is made into a "dirty salsa" an used sometimes on rices and things like caldos and soups. Is free of hotness.
Reconstruct the piquin and oaxaqueño. for their hotness a salsa is the only way they can be used as ever person has a different grade of tolerance to spicy and chile in general.
Hope this helps.
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