"I borrowed this dish from chef Gerardo Vázquez Lugo of Nicos in Mexico City," says Ward. "It was the first real inspiring taste I had of the depth and balance of Mexican food."
Note Piloncillo, an unrefined cane sugar used in Mexican sweets, is available from Fireworks Foods; if it's unavailable, substitute jaggery or a medium-coloured palm sugar. Pasilla, chipotle, guajillo and ancho chillies are available from Monterey Mexican Foods.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×