Explore by Tags

Entries tagged with 'mole'

Roasted Carrot Salad With Peanut-Sesame Mole

Serious Eats J. Kenji López-Alt 6 comments

A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds. More

Mole Fries and More at Bizarra Capital in Whittier, CA

Los Angeles Tacos Farley Elliott 2 comments

Bizarra Capital in Whittier brings fun new Mexican cuisine to the Los Angeles suburb of Whittier. More

Sauced: Mole Verde

Sauced Joshua Bousel Post a comment

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. More

Mole Verde

Serious Eats Joshua Bousel 2 comments

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. More

Grilling: Mole-Crusted Fajitas

Grilling Joshua Bousel Post a comment

An earthy and spicy mole sauce crust these skirt steak fajitas their distinct character. More

Mole-Crusted Fajitas

Serious Eats Joshua Bousel 3 comments

An earthy and spicy mole crust give these skirt steak fajitas their distinct character. More

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Serious Eats Kate Williams 1 comment

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store. More

DIY Mole Bitters

Serious Eats Marcia Simmons 5 comments

The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum. More

Bronx Eats: A Legit Mole Verde and Olive-Stuffed Meatballs at La Morada, Mott Haven

New York Chris E. Crowley 3 comments

"But there are no eggs in mine," the chef-owner of La Morada tells us after we place an order for albondigas ($8), the Mexican meatballs sometimes stuffed with hard boiled egg. It was presented as if a disclaimer, a suggestion that these were merely ordinary meatballs. They are anything but. More

Sauced: Mole Poblano

Sauced Joshua Bousel 3 comments

The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went. More

Mole Poblano

Serious Eats Joshua Bousel 2 comments

The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went. More

Sunday Supper: Chicken Mole

Sydney Oland 2 comments

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. More

Chicken Mole

Serious Eats Sydney Oland 2 comments

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.... More

Dinner Tonight: Chicken Breasts in Ginger Mole (Mole de Jengibre con Pechugas de Pollo)

Serious Eats Nick Kindelsperger 11 comments

While many Mexican mole preparations require 30-odd ingredients and a three-hour simmer, not all do. In fact, if you're quick and well organized this ginger mole from Priscila Satkoff's The ¡Salpicón! Cookbook can be whipped up in a reasonable 45 minutes. More

Dinner Tonight: Huasteca-Style Chicken in Mole

Serious Eats Nick Kindelsperger 5 comments

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. More

Cook the Book: Goat Mole Rojo

Serious Eats Caroline Russock 3 comments

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat. More

Hot and Spicy Chocolate Cakes

Serious Eats María del Mar Sacasa Post a comment

Notes: Doña María Mole Mexican Condiment is available in the Latin American aisle of most supermarkets and also on a variety of online stores. Be sure to buy the concentrated condiment sold in a glass jar, rather than the ready-to-serve... More

Market Scene: Xochimilco Market, Mexico City

Market Scene Steven McCutcheon-Rubio 7 comments

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. More

Serious Heat: Trigonas with Confit Beef and Mole Sauce

Serious Eats Andrea Lynn 2 comments

Easy Slow Cooker Mole with Grilled Chicken

Serious Eats Caroline Russock 6 comments

The following recipe is from the July 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I don't use my slow cooker nearly enough, and sadly, it spends most of its time... More

More Posts