Holy Mole! This Chicken Mole recipe is out of this world, boasting tender chicken in a rich, thick, mildly spicy sauce ...

Mole sauce is a Oaxacan classic that comes in several forms, but chocolate is key in mole poblano. This is the best type of chocolate to use for it.

P ilsen, a gentrifying neighbourhood on the South West Side of Chicago, is a regular spot for visitors hoping to eat ...

Most mole sauce recipes include chiles, seeds or nuts, and dried spices, and many include fresh or dried fruit for sweetness and chocolate for complexity.

Typically served ladled over chicken, pork or enchiladas, the sauce varies from a brothy consistency to chocolate-pudding thick — and yes, chocolate can be an ingredient of brown mole, but there’s not ...

Creamy chickpea puree is mixed with black beans, tahini, cumin and lime juice to highlight the best of both dips. “It’s delicious with pita chips and even better in a burrito,” said a tester. Mole ...

This mole negro recipe features dried pasilla, ancho, and morita chiles with toasted almonds, pecans, and peanuts, plus dried fruits and spices for a touch of sweetness, along with Mexican chocolate.

And thus are upward of 20 separate ingredients — nearly 30 for Santiago’s mole negro, 25 for the mole rojo recipe below — brought together by ancient alchemy to become a sauce.

Pink mole is a mole variation from the town of Taxco in Guerrero, Mexico. Its original recipe includes beet to bring the vibrant pink color, sesame seeds and pine nuts.

Casa Bonita serves fresh mole to as many as 4,000 customers a day. It starts with more than two dozen ingredients.