Such is the case at the Palm Springs restaurant El Mirasol, founded in 1985 by Felipe Castañeda. He started out making pollo en mole poblano according to his mother’s recipe. “It’s not an easy dish to ...

Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with ...

Chalupas (small tortillas topped with salsa and meat) are a must-try street food in Puebla. Rabinor recommends long-time ...

To make a classic enchilada sauce ... "There are more moles than gossip in a small town! From mole poblano with chocolate to ...

Mole poblano is a dark reddish-brown ... or swap in a wheat-free mole base. Make ahead. Make the sauce ahead of time; it tastes even better the next day! Save time. Use 2 cups of shredded store ...

The two most well known moles,mole poblano and mole negro oaxaqueño, are regionally tied and boast more than 30 ingredients. But that's not the same for all: Some moles only have a handful ...

With dozens of variations, classic mole poblano is a dark sienna-coloured ... so you can portion it out and keep it in the freezer to make Mexican meals in a flash. Mole is traditionally served ...