We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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44 Comments
It's glorious when you spend 2 days rewatching something and then a new episode gets posted.
Who can read Chris's handwriting? Lol
Yay great editing! Great episode. Keep them coming!
Should have caught the turkey tbh.
Mole is unfair. There's 50 ingredients.
This is a very interesting challenge, brilliant!
Mole is 100% unfair😅😅
"How did you prepare your turkey?"
"Well, I prepared my turkey using chicken."
These are way to few and far between these days…
Y'all did Chris dirty with this one 😆
great show ! 😋😋
I grew up in San Diego, eating some of the best Mexican food daily, and then moved to New York about eight years ago. I've had to take matters into my own hand and reverse engineer a lot of Mexican food, since it's just not the same here. Tacos, burritos, tamales, etc. The one thing I have yet to grow enough courage for, is a mole sauce. There are so many variables. BUT, this may give me enough confidence to try it!
WRONG PROTEIN 😅😅
guys can we update the intro at this stage please? it feels so inorganic and tired. Would love to hear more of the personalities of each of the task setters. Maybe things to look out for/potential stumbling blocks, or just general intros to the background of the dish if you don't want to give too much away?
I BEG! it's my fav series but has had some very questionable amendments over the saga….and now I just skip over parts 🙁
This is still on? awkward
I have made so many moles while learning to make mole. I think one basic is roast each ingredient independantly use that cone sugar is a little like brown sugar. One recipe called for animal cookies, another tomatillos but to me i find it hard to discern a huge difference in the outcome of each. This was really tough if you have not studied it or are familiar at all.
should have been chocolaté ibarra!
That was impressive! I like making mole poblano and it is not actually difficult in technique, but tremendously labor intensive, especially the heavy use of the molcajete.
It freezes perfectly, so always make as big a batch as your pot can hold.
First attempt? 69%??? Niceeeeeee.
This one made me anxious, so many ingrediants so much in the recipe and such a specialty to make. Honestly, what a G for doing as well as he did.
The edit of Chris on abuelita I’m losing it
What I got out of this video is that I need to find a legit Mexican restaurant and try mole, stat.
That looks delicious
I literally just searched through Bon Appetit's videos YESTERDAY to make sure i hadnt missed Chris' latest escapade!
I dont think the blindfold was even neccessary for this challenge 😂
reverse engineering mole?! that's plain diabolical!!
sauces like this only fully develop with time 3-4 hours of simmering
I wish you'd have more videos of Chris in general – not just the Reverse Engineering. Don't love the newer content of following famous restaurants. Show some actual cooking!
The editing! 🙄💨
There has never been literally a part of the conversation that was ABOUT Chris
mole de almendras thoo #1 mole of all moles
Dan is hot.
this is an F for sure
To even get 65/75% of the ingredient list close is a win…
Chris's challenges are carrying this entire channel. I never watch any other BA content.
I mean if you're going to try to break someone with a 28 ingredient sauce, don't then go lenient and give them a 90+ when the sauce was a different color and they used the wrong meat. This was an easy 60 and no more.
Fascinating that the first thing out of his mouth is about the aroma of Star Anise and then he never added it.
17:03 Is he vaping or is the room just that cold that you can see his breath?
Definitely the best show on this channel, we need more! A truly cruel challenge thought with mole.
And can we change the language of the intro because there is no super-secret conversation ABOUT Chris occurring. Not sure why that annoys me so much
wow…….a MOLE'. !! Not Fair. they are Way Intense. AND Regional. !!!! wow
How can you not taste the difference between turkey and chicken?
Using a small turkey was evil
Why are there not more of these… I don’t even watch the channel unless he’s here😂
Yesss I always look forward to these videos with Chris – please never stop making this series
Very cool 😎