Hot Plate: Mole and Chiles en Nogada, Will Wow You at Lanny’s Alta Cocina Mexicana

lanny's lamb with mole negro, at lanny's alta cocina

lanny's pork shank with mole amarillo at lanny's alta cocina

lanny's chiles en nogada, at lanny's alta cocina

One of my favorite chefs anywhere is Lanny Lancarte, Jr., the powerhouse behind Nueva Mexicana restaurant Lanny’s Alta Cocina Mexicana in Fort Worth. Lanny’s a whiz at blending the cultures and cuisines of Mexico with the refined sensibilities of haute cuisine.

When’s the last time you tasted duck confit tamales with molcajete-ground mole poblano, or two crusty lamb chops sauced with mole negro? How about Mezcal-cured hamachi ceviche or a pork shank with mole Amarillo, a kind of Mexican take on osso buco? If you’ve never eaten Lanny’s food, you’re in for a real treat.

Beginning today and running all month, Lanny’s is cooking a special menu to celebrate Mexican Independence Day (that’s the one on September 16, not Texas Independence Day, which is May 5). The big attraction: the famous seasonal dish that incorporates the colors of the Mexican flag, Chiles en Nogada. Lancarte snapped the pics of these Chiles en Nogada, lamb chops and pork shank last night. Now I’m hungry.

Check out his full menu here. If you live in Dallas, make the drive to Fort Worth. You won’t be disappointed.

Lanny’s Alta Cocina Mexicana, 3405 West 7th Street, 817.850.9996

Print PDF