An old tourism ad campaign designated Oaxaca as the “Land of Seven Moles,” but in reality there’s an almost infinite variety.

Discover the 7 Oaxaca moles — the most authentic Oaxaca food of them all! From mole negro (black mole) to mole colorado (red ...

Transfer nut mixture to bowl of a food processor ... The dried chiles that are burnt until black and crispy, giving the mole negro its namesake black color. “You taste everything that's in ...

We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.

In the fall and winter, Loba’s black mole or mole negro croissants are made ... their meals helped her appreciate the art of making food, turning her into a self-proclaimed “food nerd.” ...

Moles can come in many different colors and flavors, from brown to red, to green, yellow, and black. Mole poblano, is one of the most well-known moles, and includes chocolate and ancho chiles ...

Add the chilli and spiced stock mixture, red mole sauce and black beans and their cooking ... Transfer the mixture to a food processor or blender and process, gradually adding the remaining ...

After tasting each one, I was totally hooked, and I realized that my journey to understanding Mexican food ... mole made with chiles, nuts, seeds, spices, and Oaxacan chocolate), Mole Negro (a ...

To serve, place the black mole duck on serving plates and sprinkle ... It has a nutty flavour and chewy texture and is available from health food stores and gourmet delis.

This recipe from Jon Hinojosa features a traditional mole sauce from Oaxaca that dates back to ancient times. Fry the chiles, onion, and garlic. Measure about 3 tablespoons of the oil or lard into ...