Very often when encountering the word “mole” on a Mexican restaurant menu, the accompanying description (a rich, reddish-brown sauce) is a vague palliative that oversimplifies what is basically a ...

Mexican cuisine takes its spices seriously. The spicy element in Mexican food could come from cooking with chile, making a fresh salsa, or adding a dash of bottled hot sauce right at the table. Hot ...

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a ...

Here's how hard it is to make mole negro sauce: Most Mexican restaurants I've eaten at over the years totally suck at it. Far from a simple savory Mexican chocolate sauce, mole should be a rich world ...

Refrigerate for up to 3 days. Position a rack in the middle of the oven and preheat to 425 degrees. In a small bowl, combine the chile powder, coriander, salt and pepper. Rub it all over the pork, and ...

Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, ...

These delicious little latkes, flavored with chopped nuts and onions, can be served as an appetizer or side dish with sweet-and-sour pomegranate sauce or a tahini sauce. Place the bulgur in a bowl and ...