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 ...

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 ...

Mole may be Mexico’s most misunderstood export here in Colorado; syrupy sweet chocolate concoctions have done much to obscure the finer points of the complex sauces. I recently overheard a ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. New York City was late to the table where Oaxacan restaurants are concerned ...

Sometimes I get the urge to chuck it all and move to Oaxaca. I’ve actually never been to Oaxaca but I dream of it. Do you dream of far off places, too? Sandy beaches and sleepy fishing villages call ...

Dominga Velasco Rodriguez doesn’t remember a time when she didn’t know how to make mole. The head mole maker at Sabores Oaxaqueños in Koreatown has been making the meticulously seasoned, ...

From the famed multicolored moles of Oaxaca to mole poblano made with an L.A. twist, Los Angeles has a robust mole scene. Here are 10 Mexican restaurants putting their stamp on Mexico’s most revered ...

On July 4, guests enjoyed Oaxacan-style brunch after more than a year at Tu Mole Madre, located in the heart of Oaxaca a.k.a. Windsor, California. They ate from traditional clay plates along the long, ...

"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 ...