"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 ...

Mole negro is one of the recipes that young chefs at Oaxaca's Azucena Zapoteca have rescued from being forgotten as a result of the effects of globalization. (Cody Copeland/Courthouse News) OAXACA, ...

The first word that comes to mind when people think of Mexican cuisine is probably “taco,” and for good reason. But the great glory of Mexican cuisine is mole. Simply put, mole is Mexico’s national ...

Mole (pronounced MOE-lay) is a staple of Oaxacan cooking and a versatile, thick sauce that can be used over vegetables, seafood or meat. The sauce is not cooked, although many of the ingredients are ...

Black mole is such a beloved dish in Mexican culture that it's considered the country's national sauce. It's also a time-intensive and expensive dish to make.

Cookbook author and video host Rick Martínez joins New York Times Food reporter Melissa Clark for a deep dive into the art of mole. Learn about the history and regional varieties of this rich Mexican ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. When taquero Javier Cruz ...