While they may look similar, enchilada and mole sauce are two very different gems of Mexican cuisine. The former can be made quickly and with just a few components, but a thick, rich mole hosts a ...

Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo ...

A mole poblano sauce on chicken wings is absolute genius, especially since Cruz is from the birthplace of the smoky, slightly sweet sauce. “He [Cruz] loves mole. Actually, I never liked mole ...

Mole is not a sauce to add flavor to a dish—it is the dish. All other elements on the plate exist to eat with the mole: proteins, pure corn tamales, rice, sometimes beans, and corn tortillas.

The subtle hint of dark chocolate in the sauce adds a depth of flavour and bitterness that is a welcome counterpoint to the richness of this dish. Cut the chillies in half, discard the stalks and ...