Mexican cuisine is awash in moles, and in Oaxaca, one of my favorite food cities in the world, there’s a different mole for every day of the week. But in the States, save for Los Angeles, where there ...

Pork Mole Verde with Smashed Red Potatoes is one of six meals you can make with just six ingredients each (not counting salt, pepper and cooking oil). MCT Mole verde is a pleasantly spicy Mexican ...

This is a tale of two Oaxacas--one deep in southern Mexico, the other in Los Angeles. The relationship between the two is so close that the Spanish-language newspaper El Oaxaqueno, which is published ...

Most days, if you were craving a home-cooked meal, you would stay home. You would run down the ingredients available in your refrigerator and your pantry to conjure the comfort of a nostalgic meal.

Note: Find epazote at Mexican grocery stores. 5 pounds pork, cut into 1-inch cubes 1/4 white onion, diced 1/2 cup vegetable or canola oil 1 pound pumpkin seeds 1/2 head butter or romaine lettuce 1/4 ...

Mole may be Mexico’s most misunderstood export here in Colorado; syrupy sweet chocolate concoctions have done much to obscure the finer points of the complex sauces. I recently overheard a ...

Pilar Cabrera says this simple, light, green mole is a regular meal in Mexican homes in Oaxaca. Hoja santa is an aromatic herb with heart-shaped leaves that’s essential in mole verde and is often used ...