Peanuts or “cacahuates” as they are called in Mexico are a common ingredient in mole recipes. Though technically a legume, nuts of many varieties are used in cooking around the… [Continue Reading]
Author: Xhico
Larimie "Xhico" Garcia is a food blogger and photographer eating his way through Mexico and writing about his adventures on ChowWithXhico.com
A cumbia beat drops and the soft voice of a woman transports us to another land. One where the people imbibe mezcal with coffee and indulge in mole. But it’s… [Continue Reading]
Watch and learn as Rick Bayless makes Mole Coloradito Enchiladas. This is an easy mole sauce to prepare as it generally uses only one type of chile – the ancho. Follow… [Continue Reading]
With a few Mexican cookbooks and some humble help form this blog, you can learn to make mole. Learning how to make mole doesn’t have to be difficult. First, having the… [Continue Reading]
The methods of making mole vary as much as the types of mole. Mole verde Chiapaneco (green mole from Chiapas) maintains a special place in my heart and my recipe box. Because of its fresh… [Continue Reading]
Chef Ricardo Muñoz Zurita offers upscale Mexican menu at his Azul Restaurants. Whether you are there for enchiladas, chiles en nogadas or the Festival Los 7 Moles de Oaxaca, your… [Continue Reading]
The Seven Moles of Oaxaca (7 Moles de Oaxaca) are the most well-known moles of Mexico. There are many moles of Mexico. The second most famous is mole poblano. The region of… [Continue Reading]
Famous for mole in the jar, Doña Maria Mole Ready to Serve is the easiest and fastest way to make mole. Even easier than the mole jar, this boxed version… [Continue Reading]
Cacao is the main ingredient used to make chocolate. It is also one of the ingredients for mole sauce. For this reason, people often mistakenly describe mole as a “chocolate… [Continue Reading]
Mole Xiqueño is a regional sauce from Mexico. Like mole Oaxaqueño, the name of this recipe reveals its origins. Xiqueño meaning it is from Xico, Mexico. Mole recipes vary from… [Continue Reading]