Here's how hard it is to make mole negro sauce: Most Mexican restaurants I've eaten at over the years totally suck at it. Far from a simple savory Mexican chocolate sauce, mole should be a rich world ...

Rich and intense, chocolaty and spicy at the same time, mole poblano is Mexico’s national dish. In Southern California, as in Mexico, there are as many variations of mole as there are cooks. This ...

Chicken with mole sauce, sesame seeds, and fresh herbs - Aliaksandr Mazurenka/Shutterstock Mexican mole is about as complex as sauces get. Whereas you can make the foundation for homemade barbecue ...

Casa Bonita, outside Denver, is one of the world’s biggest Mexican restaurants. Executive chef Dana Rodriguez makes huge quantities of fresh mole. Here’s how -→ She starts with more than two dozen ...

A mole often has a fresh element; here, that’s a tomato and onion. There’s typically fat or oil of some sort. Chiles are an essential ingredient, and though most moles call for more than one type, and ...

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Season the chicken on all sides with salt and pepper. In a large sauté pan over medium-high heat, heat the oil. Add the chicken and brown until golden on all sides, about 7 minutes. Transfer to a ...

Editor's note: Mexican mole is a complex and aromatic sauce with ingredients including chili peppers, chocolate, spices, nuts, and sometimes fruits. The result is a rich, velvety sauce with a ...

Anyone lucky enough to dive into a dish with homemade Mexican mole knows that mole is not just a sauce. It’s an experience. It’s an explosion of flavors — sweet, spicy, smoky, nutty, earthy and bitter ...