Chef Tom – Olé! Molé!

Don’t be intimidated. These three recipes are dead-simple and REALLY delicious. If you have a hankering for Mexican flavors, and a few people coming over for supper, this is the ticket. Serve with some good (preferably hand-made) tortillas, a tossed green, and a pitcher of cold Margaritas (or some Tecate, or Modelo, or Dos Equis).

Follow the link to find some Molé paste (if you can’t find it at the local Whole Foods).

Molé-Roasted Pork Tenderloin

Molé-Roasted Pork Tenderloin

Serves 4-6

1/4 jar Molé Paste

1/4 cup Chicken Bone Broth


1 1/2 pounds pork tenderloin

Salt the tenderloins and allow to rest for an hour.

Make a thick paste with the molé and the broth. Coat the tenderloins

Roast in a 375 oven for 15 minutes or until 145 degrees.

Let rest for 10-15 minutes before slicing.

Crispy Chili Potatoes

Crispy Chili Potatoes

Serves 4-6

1 tablespoon olive oil

4 garlic cloves, peeled

1 1/2 teaspoons chili powder

Salt and black pepper

1 pound small Yukons, halved lengthways

2 tablespoons grated cotija (or parmesan) cheese

2 tablespoon chopped parsley

Toss the potatoes with first four ingredients and roast at 375 until crispy. Sprinkle with cheese and parsley.

Mexican Corn Salad

Mexican Grilled Corn Salad

Serves 4-6

1/4 cup butter

1 package grilled corn kernels

1 large red bell pepper (diced)

2 large zucchini’s (chopped)

1/2 bunch green onions (chopped)

2 large jalapeno chilies (seeded and minced)

1/2 cup salsa

1/4 cup chopped fresh cilantro

cotija cheese

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.

Sauté until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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