Entries tagged with 'mole'
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Sunday Supper: Chicken Mole

The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components. This version is based on the style that originates in Oaxaca and uses a combination of chilies, spices, nuts and chocolate to create a final product that is complex and enticing. And although the thought of chicken and chocolate may be disconcerting, I have to recommend taking a leap of faith and giving this mole a shot.

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2 Comments | Posted by Sydney Oland, January 14, 2012 at 3:00 PM
Tagged: chicken, Chicken Mole, mole, Sunday Supper

Market Scene: Xochimilco Market, Mexico City

For many foreigners, Xochimilco conjures images of an afternoon of beers and mariachi bands while soaking up the sun on one of the colorful boats known as trajineras that navigate the waterways here. But there's so much more to Xochimilco than booze and boats. There are the collectives that practice small-scale agriculture on the man-made islets called chinampas, the vendors that sell food that is as close to its pre-Hispanic roots as you can get and, of course, the market.

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7 Comments | Posted by Steven McCutcheon-Rubio, November 8, 2010 at 6:00 PM
Tagged: atole, gorditas, Market Scene, Mexico, Mexico City, mole, pulque, tacos, tamales, tepache, tlacoyos, Xochimilco

Get Your Xocolatl Mole Bitters Now

Over at The Cocktail Chronicles, Serious Eats contributor Paul Clarke raves about Bittermens's newly released Xocolatl Mole Bitters, whose "durable and versatile flavor," he claims, makes for "explosively good cocktails." Check out his review, or order them now....

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Post a Comment | Posted by Carey Jones, June 11, 2009 at 3:45 PM
Tagged: bitters, cocktails, mole