It's that season again - turkey time - though not for the reasons you might expect at El Rey near Rittenhouse Square.
"Pavo con mole" - turkey with spicy-sweet mole sauce - is a traditional dish at several big Mexican events, the latest being the "Día de los Muertos."
For the creepy-fun of Day of the Dead festivities in early November, chef Dionicio Jimenez naturally chose a "black mole," which differs from the more common, chocolaty "poblano" variation in that it is more complex, more bittersweet, more redolent of almonds and peanuts than sesame, and kissed with the smoke of tortilla ashes. Add turkey breast roasted to order as a crisp-skinned fan of juicy meat, and Jimenez has a hit he plans to keep serving until that other turkey time has everyone needing a big-bird break.
