54 lines
2.3 KiB
HTML
54 lines
2.3 KiB
HTML
<!DOCTYPE html>
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<html lang="en">
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<head>
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<meta charset="UTF-8">
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>The Mole Recipe | Carlos Acosta</title>
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<link rel="stylesheet" href="style.css">
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<script defer src="https://analytics.4ort.xyz/script.js" data-website-id="d3ed927c-888a-4a6c-ae5f-0b1c613ddf5b"></script>
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</head>
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<body>
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<header class="site-header">
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<h1>The Mole Recipe</h1>
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<p class="tagline">A story of chiles, patience, and family.</p>
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</header>
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<main class="story-content">
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<section class="intro">
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<h2>Every Saturday Night</h2>
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<p>There's a rhythm to the kitchen, just like there is to a job site. My abuela taught me that the mole isn't about rushing. It's about the fire, the grinding, the way the spices come together like a crew on a good day.</p>
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<p>When the chiles start to blister, you know you're on the right path. And when the sauce is dark and rich, you know you've done it right.</p>
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</section>
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<section class="recipe">
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<h3>The Ingredients</h3>
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<ul>
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<li>10 dried chiles (guajillo, ancho, pasilla)</li>
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<li>1/2 cup almonds, toasted</li>
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<li>3 cloves of garlic</li>
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<li>1 tortilla, fried and crumbled</li>
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<li>A handful of raisins</li>
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<li>Chocolate, dark and rich</li>
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<li>Spices: cumin, cinnamon, cloves</li>
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<li>Chicken broth, enough to make it smooth</li>
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</ul>
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<h3>The Process</h3>
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<p>First, you toast the chiles. Not too much, or they’ll burn. Then, you soak them in hot water until they’re soft. Grind the almonds, the garlic, the tortilla. Mix it all together, slow and steady. Add the chocolate last, like a final touch on a perfect roof.</p>
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<p>It takes time. But when you taste it, you know it was worth it.</p>
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</section>
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<section class="footer-note">
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<p>This recipe is more than food. It’s a memory, a lesson, and a promise to keep the tradition alive.</p>
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</section>
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</main>
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<footer class="site-footer">
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<p>Built with love in Corpus Christi.</p>
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<p><a href="index.html">← Back to the site</a></p>
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</footer>
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</body>
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</html>
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