Label
All
0
Clear all filters

Our Moles

Appears in
Oaxaca: Home Cooking from the Heart of Mexico
Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

  • About
Mole is the essence of Oaxaca. The word triggers so many emotions for me: my memories; my grandma; my family; all the weddings that I’ve been to in my life; and all the Día de Muertos festivities I have ever celebrated.
It may just be a four-letter word, but it’s so much more than that. I’m not alone. If you’re from Oaxaca or Puebla, chances are you feel the same way. It’s a dish that sings community and it’s a dish that makes me proud of being Oaxacan because of all the ingredients in it that Mexico gave to the world: chocolate, chiles, corn, and tomatoes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title