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 Isthmus of Tehuantepec is one of my favorites for easy preparation and versatile uses. Like all moles, it goes perfectly with pork or chicken and is a...
Reddish Mole (Coloradito)
Reddish Mole (Coloradito) Call it mole coloradito if you want to stand on ceremony but everyone in Oaxaca just says "coloradito." There are many versions, some made with chocolate and some without.Coloradito is unusual among Oaxacan moles in that it is often...
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 as the elegantly balanced mole poblano or as famous inside Mexico as the super-elaborate mole negro oaxaqueño (named for their cities of origin...
Moles: What exactly is a mole?
Photo Marissa Sanchez-Bastien Photo by Laurie Smith www.lauriesmithphoto.com Text from The Food and Life of Oaxaca The true stars of Mexican sauce cookery are main dish sauces like moles and pepianes and here it’s important to understand the philosophy of the...
The many lives of Zarela Martínez
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.