Add Yahoo as a preferred source to see more of our stories on Google. Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen "This is what always happens," writes ...

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 a ...

The mole negro Octavio Díaz’s family makes goes with almost anything. Eat it for dinner poured over grilled chicken and veggies. Eat it for lunch with rice and beans. Eat it for breakfast with eggs ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. My love for tamales, and ...

SAN DIEGO — My first try with Mole was in Mexico City during an overnight layover heading to Puerto Escondido, "The Mexican Pipeline." In the 80's there were no direct flights. A couple of locals came ...

The first word that comes to mind when people think of Mexican cuisine is probably “taco,” and for good reason. But the great glory of Mexican cuisine is mole. Simply put, mole is Mexico’s national ...

"This is what always happens," writes Copenhagen-based chef and restauranteur Rosio Sánchez in her guide to Oaxaca, Mexico. "One trip to Oaxaca necessitates the next, a deeper and more delicious dive ...