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Nom Nom Nom.
In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce called mole, invariably making it for the holidays and other special occasions. "I've sampled mole from El Paso to Matamoros," says Louis Lambert. "It has taken me many years and many attempts to perfect my own version." He serves his mole, which has a delicious smoky flavor, with hearty cuts of grilled beef like porterhouse or the grilled strip steaks here.
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