I created a signature version of mole that is authentic to the culture, yet has a unique twist. Black beans are usually not an ingredient in moles, but I like the texture and the flavor of the beans in mine. Mole is a Mexican comfort food, and mac and cheese is an American comfort food. I created a dish here that speaks to the flavors of Mexico and celebrates their place on American tables.
This recipe is excerpted from Kenny Gilbert's new cookbook "Southern Cooking, Global Flavors," which was released last week. Watch his interview with Salon Talks, in which he discusses the book's macaroni and cheese chapter, the evolving definition of "fusion food," and the first time Oprah tried his fried chicken.
