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Soup-Stew with Vegetables and Herbs- Tesmole Verde

Soup-Stew with Vegetables and Herbs- Tesmole Verde

  Outtake of Tesmole Verde by Laurie Smith (www.lauriesmithophotos.com) who will probably chastise me!   The state of Veracruz has a rich variety of soup stew with vegetables and herb.  They with similar names such as tesmole, chilpachole, chileatole.  What…

The “Seven” Moles of Oaxaca

The “Seven” Moles of Oaxaca

  Photo Laurie Smith many, many years ago! www.lauriesmithphoto.com i like  to describe mole (pronounced mohleh not mohlay) as a main dish sauce because the sauce is the dish. In pre-Hispanic times moles were served with great ceremony.  According to…

Moles: What exactly is a mole?

Moles: What exactly is a mole?

What exactly is a mole? This is one of the most frequently asked questions at my restaurant and cooking classes. The simple answer is that mole is a pureed sauce, with chiles, either fresh or dried, aromatics and other seasonings, and a thickener of some kind. But there is much more to the mole story.

Vermicelli (Fideo) and Mole layered casserole

Vermicelli (Fideo) and Mole layered casserole

Photo by Elisa Southern   This recipe is from my friend, Mexico City caterer Victor Nava. It’s  a favorite of my guests every time it’s on the menu. Fideo usually comes in one of two ways: Either rolled into nests…

Yellow Mole – Mole Amarillo

Yellow Mole – Mole Amarillo

I stole a little amarillo to eat with roasted spaguetti squash and roasted beets, topped with  shredded parmesan and toasted hazelnuts. This is one of the seven major Oaxacan moles.  There are two main kinds, each with infinite variations. (If…

Oaxaca “Burned”  Mole Chichilo

Oaxaca “Burned” Mole Chichilo

Photo by Pedro Luis de Aguinaga   This is one of the “seven moles” of Oaxaca — less rich and elaborate than a mole negro, but with a more complex intensity than some of the family.  The thickening comes from…


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Zarela’s Guacamole

Everyone has their way of making this popular dish and this is Zarela’s smooth not chunky guacamole…

Plantain “Lasagna” with refried black beans and mole

Plantain “Lasagna” with refried black beans and mole

Preheat oven to 350. Grease a cazuela or other oven-proof 2 quart baking dish.   Last month one of my Facebook friends, Joyce Colon, of Puerto Rican origin, volunteered to help me prepare a dinner I had donated. Among several…

Clemole de Sor Juana Ines de la Cruz

Clemole de Sor Juana Ines de la Cruz

I can honestly say that this is one of the best dishes I have ever tasted.  The flavors bloom and play in my mouth and I almost can’t believe that something can be so good. 1 pound pork butt 2…

Herbs for Mole Verde and Pepian

Herbs for Mole Verde and Pepian

    Preparations for tomorrow’s Mexican Cooking Live with Zarela have been intense but fun. I spent hours on the telephone with Dell and Time Warner upgrading my service  to get sufficient bandwidh to broadcast a clear picture. Dell had…