An curved arrow pointing right. Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to ...

Mole and enchilada sauce are both made using rehydrated chili peppers and have a pourable consistency -- the name mole comes ...

A fresh batch of mole at El Mirasol in Palm Springs derives its depth of flavor from many ingredients, including dried chiles, nuts, seeds, and cocoa. The sauce takes more than a week to prepare.