05/02/2011 11:38 am ET Updated Jul 02, 2011

A Cinco de Mayo Menu

Mexico City-native Roberto Santibañez grew up staring into his grandmother's mole pot, but it took an education in French cooking at Paris's Le Cordon Bleu to change the way he saw the food of his home country. Just as his French mentors taught him that the battery of French sauce-making was united by a few "mother sauces," he suddenly saw that Mexico's amazing array of salsas, adobos and moles were united by certain simple techniques that make them taste, well, Mexican.

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