The realm of mole sauce resists quantification, no matter what the authoritative tourist literature attempts to state. That is one of the takeaways I hold with me from my experience making black mole with Pilar Cabrera, an Iron Chef competitor, in Oaxaca, Mexico. Perceptive Travel just published my account, Crossing the Mole Barrier in Oaxaca, in which I endeavor to separate truth from tall tale in the story of Oaxacan mole.
Meanwhile, in neighboring Guatemala, macadamia nuts have taken root, thanks to the efforts of Lawrence Gottschamer, a retired fireman who moved to Guatemala’s highlands near the city of Antigua. I had the pleasure of sitting down with Gottschamer at his farm some years back to find out more about his sustainable project. The resulting story, in which I almost become hypnotized by macadamia nuts, appears in Breakfast for Alligators: Quests, Showdowns, and Revelations in the Americas. Gonomad just reprinted the chapter here. If you have been wondering where I took that picture of nuts in this blog’s title banner (on the top of the page), then wonder no more.