The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking […]
Guadalajara, 2006. There’s a protest in the Zocalo. ‘LA PAX DE FOX’ reads one sign, the dove’s wings degrading into knives and bayonets, dripping blood. PAX is ‘peace‘, FOX is […]
Mexican food from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and in my Mexican cooking class we made two of the seven […]
My UBC class in Mexican cooking from Oaxaca started with this traditional soup: sopa de milpa or ‘garden soup’. A milpa is a traditional Mesoamerican corn patch that consisted of rows of […]
Mole Amarillito de Oaxaca, one of the seven moles that the state of Oaxaca is famous for. ‘Amarillito’ means ‘yellow’; ‘mole’ is the indigenous word for a multi-layered sauce formed from a […]
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