Serious Eats: Recipes

Dinner Tonight: Huasteca-Style Chicken in Mole

I've made loads of Mexican moles over the past few years, but none that have tasted quite like this one from Zarela's Veracruz. In fact, I'd never even heard of Huasteca-Style mole before. But that's also what I love so much about Mexican cuisine. I've learned about dishes from Oaxaca and Puebla, but still have much to know more about other regions, especially from the northeastern portion of the country.

This dish is fragrant and balanced, but I wouldn't call it spicy. It's really more of an everyday meal. Since there are loads of steps, It helps to be prepared and organized. If you don't multitask, it can end up taking a half-hour. That said, I was able to get it done in far less time, even if it ended up tasting like I had labored over the dish all afternoon.

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