The New Age of Traditional Mexican Mole

The most vivid thing I saw during this shoot was the thick, black, prickly, bristly hair coming out of the pig’s foot. The crab was still alive when we photographed him and he sat still for us holding a mound of wet seaweed on top of his head. The sense of guilt is always present when I do food shoots like this, knowing that unfortunately we might have to toss them after the shoot even though we try hard not to waste anything. At the same time, I'm amazed by how amazing and incredible these ingredients look and probably taste when chefs do their magic. I don’t really know what I’m trying to say here. Maybe I need to thank those quiet ingredients for the pictures. 

Thanks to Carter Love from T for sharing his enthusiasm, and to our stylist Carin Scheve for preparing such amazing ingredients. We had really great time creating these sculptural images in a studio full of complex aroma and colors. 

Shot for NYtimes Style Guide, you can read the story here.