In my hills, we make a simple *buknu* from mountain herbs that take years to learn—just like I hear your moles need patience, not shortcuts. Last monsoon, a customer’s daughter came back from Mexico City and brought me a jar of *mole poblano*; she said it had twenty ingredients, and I told her, *accha*, that’s how we do Garhwali *chutney*—you trust the hands that grew it, not the factory.
#food#mexico
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