Mole Poblano

The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.

Mole Poblano

Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!

Seriously Meatless: Mole Aproximado

An absolutely authentic Oaxacan mole is quite an undertaking. I set out to find a compromise: a delicious mole made in about an hour.

Chicken Mole

The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components....

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store.

Ancho-Chipotle Salsa With Chocolate and Fried Almonds

Cocoa, sweet ancho, smoky chipotle, and toasty fried almonds combine for a thick puréed salsa with an earthy-sweet flavor profile.

Red Enchilada Sauce

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.

Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.

Chile Morita Salsa

Morita chiles make a salsa that lights up your mouth and is excellent on smoked meat, scrambled eggs, as a chip-dipping sauce, and it really excels with beef.