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Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious

Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop Buy the metate chef Saúl uses for this recipe: https://fave.co/3f2wOJu When you buy something from our affiliate links, we earn a commission. Producer: Jonathan Bang Director: Maria Paz Mendez Hodes Director of Photography: Charlie Jordan Editor: Phil Ceconi Host: Saul Montiel Sr. Culinary Director: Kelly Janke Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinty Associate Producer: Sam Ghee Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Jake Robbins Audio: Lily Van Leeuwen Research Director: Ryan Harrington Copy and Recipe Editor: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.