Covered in chile sauce, and stuffed with meats like chicken or pork, enchiladas are one of Mexico’s most beloved culinary exports. At El Atoradero, chef Denisse Lina Chavez drenches her enchiladas in the rich, spice-packed mole found in the city of Puebla. Though taquerias have become ubiquitous in NYC, Chavez prides herself on bringing “traditional” Mexican cuisine to the five boroughs, following recipes passed down from her grandmother. With fresh tortillas sopped in dark-red mole poblano, El Atoradero’s enchiladas are a bucket-list item for Mexican-food fanatics everywhere.
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