Sunday afternoons possess this mystical ability to transport you straight into the heart of ancient Mexican kitchens - t ...

Our mole poblano recipe comes from La Casita’s chef-owners Jaime Martin del Campo and Ramiro Arvizu. They went to Puebla to research the dish, then added their own refinements, ...

Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high. Add 8 garlic cloves; cook, stirring constantly, until fragrant, about 1 minute.

6 dried chilies (varieties listed below) 6 cups chicken broth; 1 onion, diced; 8 - 10 cloves garlic, diced; 6 - 8 seedless prunes or 1 cup raisins; 2 tsp chili powder ...

Cooking an authentic Oaxacan mole might be challenging for a Northern Californian but could the Internet be used to bridge the gap between us and our Southern neighbors? With South to North ...

Mexico's culinary heartland, Oaxaca is famed for its array of complex, spiced sauces, known as moles. ... Olga’s restaurant is known for its 30-plus mole recipes.

Sometimes moles cook for days, depending on who’s making it, he said, noting that it’s like green chile in Colorado or New Mexico — everybody’s version is a little bit different and cooks have their ...