The classic Central Mexican version of green mole lays bare its indigenous roots—tomatillos, green chile, pumpkin seeds, herbs like epazote and hoja santa—all ingredients that have been grown since time immemorial on the stretch of earth we call Mexico.

Mole negro is one of the most striking and complex moles from the state of Oaxaca. The color and flavor come from nearly incinerating the chilhuacles negros, the native dried chiles used for the base. They’re then rinsed and soaked to revive their flavor...

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.

Mole (pronounced MOH-lay) is a Mexican sauce made with chiles, spices, nuts, and other various ingredients. Some mole recipes (such as this one) contain chocolate. The sauce is known for its rich, earthy, and nutty flavor. It can be used as a sauce or a m...

Mole (pronounced MOH-lay) is a Mexican sauce made with chiles, spices, nuts, and other various ingredients. Some mole recipes (such as this one) contain chocolate. The sauce is known for its rich, earthy, and nutty flavor. It can be used as a sauce or a m...

This recipe builds out the basic edifice of a classic mole poblano without going all the way to painting and finishing the rooms. That is to say, all the basic ingredients and steps are here, though most Pueblan cooks would add more spices, more fruits, a...

Join host Famous Fat Dave as he tries to unlock the mystery of Cinco de Mayo's most unusual food Mole Poblano.

Isela Hernandez with Hernan Mexico makes a traditional Mole dish with Roma.