According to historical accounts, mole poblano was created by Dominican Sister Andrea of the Assumption in Puebla, Mexico.

“This was an amazing dish,” said another home cook. “I served it on warm tortillas with lettuce, tomato, salsa, avocado ...

Take your homemade mole from meh to olé, using these sauce-saving tricks and ingredients to bring out the dazzling flavors of Mexico's national dish.

Mole’s layered flavors come from first bringing out the best in each ingredient on its own, then blending and simmering them in a balanced, smooth, silky sauce. Complicated as it may seem — and there ...

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 ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

This family recipe comes courtesy of Mariana Valdez, winner of the second annual Holy Mole contest in Southwest Detroit. Read more about the contest in this week's feature story. 1. Dry chili peppers ...

Mole poblano is Mexico’s national dish and can take all day to prepare. If you’re planning to celebrate Cinco de Mayo tacos, margaritas and beer are fine, but you also could raise a frosty glass to ...

A family business in Bushwick is making waves with its authentic Mexican mole sauce. Mole Poblano Asuncion Corp. on Knickerbocker Avenue's sauce has been passed down from a few generations. Damiana ...