"This is what always happens," writes Copenhagen-based chef and restauranteur Rosio Sánchez in her guide to Oaxaca, Mexico. "One trip to Oaxaca necessitates the next, a deeper and more delicious dive ...

Mexican cuisine is awash in moles, and in Oaxaca, one of my favorite food cities in the world, there’s a different mole for every day of the week. But in the States, save for Los Angeles, where there ...

Sauté all the ingredients not the broth with olive oil and salt. Than blend them all with the broth. After that place the sauce in a pan with olive oil and simmer it till it starts bubbling.

Mole may be Mexico’s most misunderstood export here in Colorado; syrupy sweet chocolate concoctions have done much to obscure the finer points of the complex sauces. I recently overheard a ...