Chichilo is perhaps the most unorthodox of Oaxaca’s seven classic moles. Thickened with corn masa, it … Chichilo, Oaxaca’s forgotten classic moleRead more
mole
The fruit-laden surprise of manchamanteles
We’ve always thought that part of the appeal of mole poblano to American palates is the … The fruit-laden surprise of manchamantelesRead more
Mole negro with sweet potato and feta salad
Fans of Mexican cuisine dream about this mole. It’s practically the national food of the region … Mole negro with sweet potato and feta saladRead more
Delicious pumpkin seed mole tops salmon steak
Also known as pepían or mole verde, this sauce starts off bright green but mellows to … Delicious pumpkin seed mole tops salmon steakRead more
Mole coloradito brightens any early winter meal
Hitting the sweet spot between bright sauces like mole amarillo and darker moles, coloradito is fruity and full of flavor.
Mole amarillo meets champagne for New Years Eve
If there’s one shortcoming of Mexican mole sauces, it’s that many of them are not exactly … Mole amarillo meets champagne for New Years EveRead more
Starting on Oaxaca’s seven moles with mole rojo
For many years we cooked a Christmas Eve spread for around 25 family members. Since we … Starting on Oaxaca’s seven moles with mole rojoRead more
Faces of Pátzcuaro, Mexico, on the Day of the Dead
In this COVID year, every ‶normal″ celebration seems a little strange, even abnormal. Yet there is … Faces of Pátzcuaro, Mexico, on the Day of the DeadRead more
Cradle of Mexican cuisine, Oaxaca relishes mole negro
No one escapes untouched by Oaxaca. This lyrical, magical city has been a powerful cultural and … Cradle of Mexican cuisine, Oaxaca relishes mole negroRead more
Mole amarillo for turkey enchiladas
Mole amarillo is a classic sauce for Day of the Dead meals in Oaxaca. When we … Mole amarillo for turkey enchiladasRead more