From frozen (pre-cooked steak) pork shoulder with nixtamalized avocado 3 ways (poached, baked and sauteed), mole', corn puree, with lime fluid gel around the boundary of the mole. With Belgian endive, cryo poached cilantro (and fresh) served with salsa, cojita, sauteed onions, red peppers and corn torillas. A Mole buncha yum. :-)
