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.

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....

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.

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.

Serious Heat: Silky, Spicy Mole Sauce

Mole brings together the wonderful worlds of chile and chocolate. The smooth, flavorful sauce is very versatile. It can smother enchiladas, chicken, sweet potatoes, you name it. The concept of mole is that the sauce is the main event--what it's served with is in a supporting role.

Mole Verde

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole Poblano for a bright and fresh profile and can be put together in about an hour.

Roasted-Carrot Salad With Peanut-Sesame Mole

A hearty salad of roasted carrots flavored with cumin and chiles, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.

Cheesy Stuffed Mexican Peppers With Red Chile Sauce

These Tex-Mex peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. They're topped with an enchilada-style sauce and gets its depth from ancho chile and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chile-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned.

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).