Spanish red wine and Mexican mole sauce is a new tradition a chef and a wine company are promoting. Campo Viejo and chef Rick Martinez have partnered to celebrate the Day of the Dead or Dia de Los ...

Very often when encountering the word “mole” on a Mexican restaurant menu, the accompanying description (a rich, reddish-brown sauce) is a vague palliative that oversimplifies what is basically a ...

Mole is as rich in history as it is in chocolate Cristal Rojas takes a break from slicing red apples to share her memories of preparing the dish with her family as she grew up in Xiutepek, a small ...

Until I made this recipe, I was intimidated by mole, by the idea of making mole, by the idea that I could make a good one. But thanks to Rick Martínez’s book “Salsa Daddy,” I learned that anyone can ...

The aroma of toasted almonds and sesame seeds, chilies and spices emerges from this small Brooklyn store where about 1,600 pounds of mole poblano is made every day. Three generations of Mexican women ...