"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 ...

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 ...

Mole negro is one of the recipes that young chefs at Oaxaca's Azucena Zapoteca have rescued from being forgotten as a result of the effects of globalization. (Cody Copeland/Courthouse News) OAXACA, ...

SMOKED BISON TAMALES WITH OAXACAN BLACK MOLE Serves 10 (with about 10 cups of sauce, so you'll have extra to freeze and use elsewhere) Warning: This Recipe is not for the Faint Hearted, It Takes a ...

Until I made this recipe, I was intimidated by mole, by the idea of making mole, by the idea that I could make a good one. But thanks to Rick Martínez’s book “Salsa Daddy,” I learned that anyone can ...

Mole (pronounced MOE-lay) is a staple of Oaxacan cooking and a versatile, thick sauce that can be used over vegetables, seafood or meat. The sauce is not cooked, although many of the ingredients are ...