Mole negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People...
Teotitlán-Style Black Mole (Mole negro de Teotitlán)
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Isthmian Red Mole (Mole rojo del Istmo)
Like mole amarillo, mole rojo belongs to the lighter, simpler end of the seven-moles spectrum. This version from the...
Reddish Mole (Coloradito)
Reddish Mole (Coloradito) Call it mole coloradito if you want to stand on ceremony but everyone in Oaxaca just says...
Episode 13 Mole Through the Generations
Susana Trilling is a chef, teacher, caterer, author, TV hostess, food consultant and directora of Seasons of My Heart...
Mole from Veracruz (Mole de Xico)
Recipe from my book Zarela's Veracruz. The mole de Xico or mole xiqueño is not as universally known outside of Mexico...
Mole from Veracruz (Mole de Xico)
The mole de Xico or mole xiqueño is not as universally known outside of Mexico as the elegantly balanced mole poblano...
Plantain “Lasagna” with Refried Black Beans and Mole
Plantain “Lasagna” with Refried Black Beans and Mole My Facebook friend, Joyce Colon, told me about a layered plantain...
Zarela’s Guacamole
Everyone has their way of making this popular dish and this is Zarela’s smooth not chunky guacamole…
Soup-Stew with Vegetables and Herbs (Tesmole verde)
The state of Veracruz has a rich variety of soup-stews with vegetables and herbs with similar names such as tesmole,...
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