Author: Jennifer Jones
Author: Lindsay Landis
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
Author: Marilyn Tausend
Author: Ryan Magarian
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: Cecilia Hae-Jin Lee
Author: Priscila Satkoff
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Marcela Valladolid
Author: Jimmy Shaw
Author: Priscila Satkoff
Author: Tom Gilliland
Author: Diane Rossen Worthington
Author: Tom Gilliland
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Bruce Aidells
Author: Ivy Stark
Author: Rick Bayless
Author: Lourdes Castro
Author: Amy Finley
Author: Melissa Roberts
Author: Deborah Schneider
Author: Jamie Deen
Author: Tori Ritchie
Author: Lourdes Castro
Author: Bon Appétit Test Kitchen
Author: Ivy Stark
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Author: James Peterson