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 masa, so it is less caloric than nut-thickened moles. It is also one of the few where...
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.