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Editor s Note: Why a Recipe Is More Than a Recipe Food & Wine Editors © Provided by Food & Wine Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In the January issue of Food & Wine, we published a story and recipe for Mole Verde from Norma Listman and Saqib Keval, the chefs and owners of Masala y Maíz in Mexico City. And we made a mistake. When we photographed the recipe in our studio, our team approved the use of hot sauce and limes as garnishes for visual contrast additions that are neither traditional nor suggested by the chefs. The recipe, which Listman had already culturally translated for American cooks, is of historic and cultural significance to Central Mexico and is derived from her family s traditions. We ve corrected the recipe and image online to reflect the accurate presentation that they intended. We apologize for including the garnishes. We also thank Listman and Keval for bringing it to our attention, an

Mexico cityDistrito federalUnited statesClaire spollenNorma listmanSaqib kevalGreg dupreeFood stylingChelsea zimmerProp stylingWine photoMole verdeCentral mexicoSenior food editor mary frances heckMole mondayமெக்ஸிகோ நகரம்