This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

A weeknight version of chicken mole, the traditional and celebratory Mexican dish. Mole is partly known for its special ingredient — chocolate — and partly for the laborious process often involved in ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

The magic sauce is the star of this weeknight dinner. A blend of sweet honey, smoky paprika, and a touch of heat perfectly ...

This Oaxacan mole is brightly flavored with the tang and sweetness of pineapple, with chunks of fried plantain providing heft. 6 medium dried ancho chiles, stemmed, seeded, deveined and halved 1/2 ...

1 large yellow onion, washed and quartered (do not peel) Salt Whole black peppercorns 2 tablespoons solid vegetable shortening or corn oil 1 (about 8-ounce) jar mole paste (available at Mexican ...

Season the chicken on all sides with salt and pepper. In a large sauté pan over medium-high heat, heat the oil. Add the chicken and brown until golden on all sides, about 7 minutes. Transfer to a ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

ORANGE COUNTY, Fla. — A chef from a Texas border town is bringing authentic Tex-Mex to Kissimmee. “We’re trying to bring some great flavors of Mexico here to [the] Orlando [area],” says Chef Ivan Ruiz ...

A more than 200-year-old mole recipe with roots in southern Mexico is among the culinary delights at Pueblo's newest authentic Mexican food restaurant, Pampano Foods, which opened in June. Pampano ...