Mole negro takes two days in Oaxaca. At home, one sheet pan and a very hot oven get you surprisingly close.

Add Yahoo as a preferred source to see more of our stories on Google. Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen "This is what always happens," writes ...

Oaxaca has earned a global reputation as Mexico’s culinary capital. Travelers visit the city in search of its legendary moles, lively markets and the smoky complexity of mezcal. What they find is a ...

The first word that comes to mind when people think of Mexican cuisine is probably “taco,” and for good reason. But the great glory of Mexican cuisine is mole. Simply put, mole is Mexico’s national ...

"This is what always happens," writes Copenhagen-based chef and restauranteur Rosio Sánchez in her guide to Oaxaca, Mexico. "One trip to Oaxaca necessitates the next, a deeper and more delicious dive ...