“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””
We’re now talking about mole. Chef Deb points out that all moles don’t have chocolate as their base. She also shares her recipe for a “quick mole” that’s great in a pinch. In her extensive research for the book Chef Deb developed a new-found appreciation for the depth of moles.