Mexican tastes and flavors with Chef Fernando Olea

Originally aired on KUNM 89.9, Mon. 6 Jan. 7pm

Join us in a celebration of tastes and flavors coming from the kitchen of Mexican Chef Fernando Olea in today´s “Día de los Reyes Magos” (Three Magi).

Fernando Olea, originally from Mexico,  is fascinated by the cuisine of the pre-Columbian indigenous people of his native country, especially the moles. As part of the non-profit organization Cooking with Kids, Olea -in conjuction with other chefs- participates in the “Chefs move to schools” Mrs. Obama program, a part of the “Let’s Move!” campaign to end the epidemic of childhood obesity.


Credit “Cosecha de tomates” by Rafael Santillana


“New Mexican Mole” – In Commemoration of Santa Fe’s Four Hundred Anniversary

Prep 20 min.  Cook 1 hour  Makes 12 portions

  • 3 ounces each: pine nuts, pecan nuts
  • 1 stick Mexican cinnamon
  • 2 oz. sesame seeds
  • 1 teaspoon. of  anise seeds
  • 4 Cloves
  • 1/4 teaspoon of cumin seeds or ground
  • 4 ounces of Butter
  • 6 cloves of garlic
  • ½ onion chopped
  • 1/2 cups apricots, seeded.
  • 4 red chimayo or guajillo chile
  • 3 oz. white chocolate
  • 1/2 cup Chicken broth
  • 1/2 teaspoon white pepper corn or ground
  • salt to taste

Heat an ungreased skillet over medium heat for approximately 2 minutes. Lightly toast the pecans and pine nuts, add the cinnamon, cloves, sesame, cumin and anise, stirring constantly, until lightly golden.

Melt butter in a pan over medium-high heat. Add and sauté the chopped onion, garlic and red pepper until clear and soft, approx.5minutes.

Place all the ingredients, In a food processor or blender blend until smooth, adding water if needed..

Pour sauce in to a large saucepan, bring to boil, lower heat. Simmer one hour, stirring often. In low heat. Simmer 60 minutes stirring often. Add salt to taste.

I recommend serve this Mole with rack of Lamb.

Created by Chef Fernando Olea. July 2010 –