moles

He adds that “long-cooked moles really benefit from the use of nuts, not only for flavor but also for achieving a silky, creamy texture.”

You were a true master of moles on "Top Chef."

Nowadays, everything we take videos of is immediately buried in our camera roll, beneath screenshots of recipes and photos of suspicious moles.

Silken, rich and fragrant with spices, Guelaguetza’s moles are a thing of beauty in all their colors and flavors.

There’s Claro, an Oaxacan restaurant that makes everything by hand, including the masa, cheese, chorizo and moles.