The first time I visited Mexico City, many years ago, I dined in the Zona Rosa at Fonda El Refugio, a traditional restaurant that opened my eyes to a number of dishes I hadn’t seen at home in Los ...

Puree all ingredients in a food processor, except chicken wings. Place chicken wings in a large ziploc bag and pour the pureed marinade over them, close bag and shake to combine. Marinate the wings ...

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 ...

The Oaxacan restaurant in Koreatown just celebrated its 20th anniversary as the heart of Oaxacan life in Los Angeles. Founded by Oaxaca native Fernando Lopez, it’s now run by his four children, ...

While mole sauce is traditionally linked with Oaxacan-style Mexican cooking, its origins begin just north of the region in a city called Puebla, where nuns at a Dominican convent emptied the cupboard ...

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. “We have to stop ...