I’ll be honest – I’m not a professional, but this dish throws me off for quite a few reasons. First of all the garnish on the rabbit is not appealing. Secondly, mole looks dry? I’ve seen and eaten traditional mole quite a few times and I’ve never seen it appear to have such a dry texture. It almost looks like it has a crust. Lastly and this might just be me, but the avocado dollops remind me of a certain emoji that I won’t name. The plate actually sounds absolutely delicious, I just think the plating could use a little work. Sorry if it comes off harsh, I don’t mean to be.
Soft_Lob on
Love the colors! It looks and sounds great – I’m not a huge fan of the garnish though, perhaps a little pile on top and a couple leaves scattered around? The way it currently is kind of covers up the rabbit.
I would also stick to one avocado pile and tighten up the mole a bit to keep things focused. Lastly, I don’t see any peas, but they sound a bit out of place anyway? Nice dish regardless, very striking!
spoonylove420 on
The mole negro seems a bit stiff! But I like the color and flavor contrast!
noahsbutcher on
On chefit I would says it sounds great. Plating wise though, its a shame to cover up the rabbit with onion rings and I think the Pedals would pop on the mole better too.
cdd1924 on
im high as fuck that looks so good
mouthnoises on
As others have said, the dish sounds great. The eye appeal with the plating as is just isn’t there, though.
​
If you want a classic looking plate, try a pile of rice, rabbit angled on top, sauced with the mole but not covering all the grill marks, and a dollop of the avocado instead of piped. Try just letting some of the pickled onion and pedals fall from above to garnish instead of making it so intentionally placed. It looks a bit contrived as is.
​
For a more modern look: a stripe of avocado across the plate, rice in a line crossing it to make a tight X, rabbit leaned on the rice slightly off-centre, sauce with the mole, and place some pickled onion and petals “randomly” along on either side of the line of rice. Keep it tight and clean. Or do a stripe of mole and place a few small dots of avocado asymmetrically around the plate. Still keep it tight to the lines, though.
Magicus1 on
How’d you cook the rabbit?
It looks gorgeous and I’m sure it tastes even better!
[deleted] on
You did everything right and you know it. I’d just make three different-sized guac dots with a bit of mole in the center for contrast.
berriesandspice_food on
Looks great! Can I ask what ingredients you used for your mole? Do you happen to bave a recipe that you’d be happy to share? I take it the guac with avo and peas comes from Enrique Olvera?
chefgraphick664 on
Nice one chef like all those colors that show that happiness of mexican cousin.
12 Comments
Looks absolutely beautiful!!!
Absolutely delicious looking
I’ll be honest – I’m not a professional, but this dish throws me off for quite a few reasons. First of all the garnish on the rabbit is not appealing. Secondly, mole looks dry? I’ve seen and eaten traditional mole quite a few times and I’ve never seen it appear to have such a dry texture. It almost looks like it has a crust. Lastly and this might just be me, but the avocado dollops remind me of a certain emoji that I won’t name. The plate actually sounds absolutely delicious, I just think the plating could use a little work. Sorry if it comes off harsh, I don’t mean to be.
Love the colors! It looks and sounds great – I’m not a huge fan of the garnish though, perhaps a little pile on top and a couple leaves scattered around? The way it currently is kind of covers up the rabbit.
I would also stick to one avocado pile and tighten up the mole a bit to keep things focused. Lastly, I don’t see any peas, but they sound a bit out of place anyway? Nice dish regardless, very striking!
The mole negro seems a bit stiff! But I like the color and flavor contrast!
On chefit I would says it sounds great. Plating wise though, its a shame to cover up the rabbit with onion rings and I think the Pedals would pop on the mole better too.
im high as fuck that looks so good
As others have said, the dish sounds great. The eye appeal with the plating as is just isn’t there, though.
​
If you want a classic looking plate, try a pile of rice, rabbit angled on top, sauced with the mole but not covering all the grill marks, and a dollop of the avocado instead of piped. Try just letting some of the pickled onion and pedals fall from above to garnish instead of making it so intentionally placed. It looks a bit contrived as is.
​
For a more modern look: a stripe of avocado across the plate, rice in a line crossing it to make a tight X, rabbit leaned on the rice slightly off-centre, sauce with the mole, and place some pickled onion and petals “randomly” along on either side of the line of rice. Keep it tight and clean. Or do a stripe of mole and place a few small dots of avocado asymmetrically around the plate. Still keep it tight to the lines, though.
How’d you cook the rabbit?
It looks gorgeous and I’m sure it tastes even better!
You did everything right and you know it. I’d just make three different-sized guac dots with a bit of mole in the center for contrast.
Looks great! Can I ask what ingredients you used for your mole? Do you happen to bave a recipe that you’d be happy to share? I take it the guac with avo and peas comes from Enrique Olvera?
Nice one chef like all those colors that show that happiness of mexican cousin.