I like to describe mole (pronounced mohleh not mohlay) as a main dish sauce because the sauce is the dish. In...
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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 This recipe is from my friend, Mexico City caterer Victor Nava. It’s a...
Yellow Mole (Mole Amarillo)
This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten...
Oaxaca “Burned” Mole Chichilo
This is one of the “seven moles” of Oaxaca -- less rich and elaborate than a mole negro, but with a more complex...
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...
Herbs for Mole Verde and Pepian
Preparations for tomorrow's Mexican Cooking Live with Zarela have been intense but fun. I spent hours on...
Mole Verde (Green Mole)
Mole Verde (Green Mole) For those who attended my class at the Gourmet Latino Festival, here is the recipe for mole...
Oaxacan Tamales de Mole Amarillo
Since pre-Hispanic times, tamales have been the number one festive food. Everywhere in Mexico tamales are fiesta food...
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