Oaxacan mole is a flavorful, intricate sauce that captures the essence of Mexican culinary tradition. This classic dish ...

Mole is commonly served with rice, chicken, or turkey, or used as a sauce, as with enmoladas. This is an Oaxacan take on enchiladas, usually topped with salsa, but mole is used in Oaxaca enmoladas.

An curved arrow pointing right. Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to ...

Mole isn't one catch-all sauce that represents all of Mexican cuisine either — it's actually quite regional, hailing from the Puebla and Oaxaca states south of Mexico City. It's also worth ...

Mole is arguably the most famous Oaxacan dish. It simply translates as “sauce,” and comprises a broad range of dishes, not all of which are similar. “There are thousands of moles ...

Oaxaca has several specialties that no visitor should miss, but a word to the wise: a strong stomach is required. One of those specialties is a chili-based sauce, called mole. In fact, Oaxaca is ...

By most accounts, Oaxaca and Puebla share ... she took over mole duties, blending her family’s Zacatecan culinary techniques with his. Over time, they perfected their own rich, silky sauce that has ...