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 ...

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A friend of mine was invited to a Cinco de Mayo potluck, and needed an authentic recipe to show her appreciation of the lively Mexican cuisine. The meaning of this May 5 celebration is misunderstood, ...

Food writer Judy Walker wrote a thorough explanation of the Day of the Dead and then shared a few traditional Mexican recipes to celebrate the day. One was this Chicken in Pipian Rojo, which is recipe ...

Red mole is not as complex as black mole with its chocolate and blend of chilies, but oregano and thyme give this a wonderful herby flavor. The plantains add a sweetness. Ripe plantains are not yellow ...

In the wrong hands, mango mole would be a disaster. In Lito Saldana’s hands, it is a triumph — a bright, complex sauce with just a hint of fruit and spice. The chef invented the mole, whose 30-plus ...

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For the mole: Pull the stems from the dried guajillo and ancho chilies, shake out and discard the seeds. Tear the chilies into postage-stamp-size pieces. Heat the oil in a large, heavy skillet over ...