Mole amarillo is a classic sauce for Day of the Dead meals in Oaxaca. When we first started visited the Oaxaca region in the 1980s, we already knew the spicy, chocolate-y mole poblano. But of the seven classic moles, the one that really blew us away was the complex, subtle, and tangibly acidic mole amarillo (yellow mole). It was the first taste of travel that we labored to bring home. In those days, that meant growing our own tomatillos and yellow chile peppers and experimenting a lot to get the flavors right. It really does represent the culmination of our garden, which may be why we introduced mole amarillo with enchiladas into our post-Thanksgiving rotation many years ago. It's a perfect way to use to...Read More