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!

One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast. The recipe I came up with isn't authentic, but it sure as heck is delicious.

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.

Charred Salsa Verde

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. It only has four real ingredients and you can make it in 20 minutes.

Hot and Creamy Salsa Verde

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.

The Food Lab Junior: Kid-Friendly Pozole Verde

This weeknight version of the classic Mexican soup is hearty, rich, and easy to customize with aromatic garnishes like radish, avocado, cilantro, and jalapeño. With simplified steps, it's also perfect for making with kids.

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.

Pueblo Green Chili

This chili goes on anything—especially whole cheeseburgers to make Pueblo Sloppers. Place a cheeseburger, bun and all into a bowl. Top with a handful of shredded cheese and pout a couple ladles of green chili on top. Note: the chili...