There’s much to like about José Andrés’s newest restaurant, a Peruvian spot in Penn Quarter. The place has energy, and not just the hype and crowds of any big opening. You feel it in the decor—which ...

Layers of clothing. Layers of blankets. When the weather turns brisk, we start thinking of layers on all fronts, especially in terms of flavor. Nothing epitomizes layering like a great mole poblano.

Mole poblano is Mexico’s national dish and can take all day to prepare. If you’re planning to celebrate Cinco de Mayo tacos, margaritas and beer are fine, but you also could raise a frosty glass to ...

Quick Chicken Mole Poblano doesn't require the long list of ingredients or the hours and hours of preparation that's needed for a traditional mole. (Nathan Hostler/Special to The Oregonian) No matter ...

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish. Prepare the Mole Poblano: ...

The mole taco at Las Molenderas is a humble creation. Swaddled in a pale, handmade tortilla, the filling is a few spoonfuls of shredded chicken suspended in sauce the color of wet dirt, topped with ...

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There seem to be dozens of small Mexican restaurants just south of the Italian Market and, to be honest, I wouldn't know which ones to check out. Fortunately, I had an experienced foodie with me on ...

Mole poblano is a dark and complex sauce whose ingredients include roasted chili peppers and unsweetened chocolate. Popular in Oaxaca and Puebla, the sauce is a hallmark of Mexican cuisine. Here are ...

La Morada in the Bronx does mole — poblano and otherwise — like no other. Photo: Melissa Hom In Mexico, mole refers to a whole category of sauces, made from a wide range of ingredients — the through ...

Cosi’s bread looks like an alligator, or maybe tree bark. Those of us who fervidly celebrate the joys of immigrant cooking and its eventual assimilation into the standard American diet―think tortilla ...