Sweet spring with NRebozo’s squash blossom mole

Usually, we cover the news of food and restaurants in the area. In this new series, we are going to slow down and savor flavors that make our mouths water. Each month we will feature a single dish that a reader loves. I’ll sit down with that reader and the chef or owner of the restaurant and talk about what makes the recipe special.

Our inaugural dish is a mole at NRebozo, 7403 Madison St. in Forest Park. Oak Parker Lynette Hoag is a regular diner at the restaurant and always looks forward to seeing which of Chef Paco’s mole creations are on the menu. One of her favorites is a spring sensation: squash blossom mole. She orders it with cheese enchiladas, though you can also get them filled with meat.

“It has a little spice, little bit of smoke. No heat. It’s a tiny bit sweet,” Hoag said.  “It pairs perfectly with the cheese. It’s a little butternut squash-y. I always like the texture of his moles. I would say it’s very smooth.”