The “Seven” Moles of Oaxaca
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 various accounts, the mole was presented in a bowl with no handles on one hand, while...
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.