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Understanding Mole: Mexican Sauce at Its Most Complex
Mole is a family of layered Mexican sauces, not one recipe. Learn what the word means, how chiles, seeds, fruit and spice build a mole, and why regions differ.
Tools and Methods
Moles and Sauces
Complex sauces, from moles to cooked chile blends.
Adobo and Recado: Chile Pastes for Marinating
Adobo and recado are Mexican seasoning pastes for meat and fish. See how chiles, vinegar, achiote and spices are combined, and how to marinate safely.
Crema, Cotija and Toppings that Finish a Dish
Crema, cotija, onion, cilantro, radish and lime are Mexican finishing toppings that balance heat and richness. Learn what each does and how it is used.
Guacamole: Avocado, Texture and Common Mistakes
Guacamole comes from the Nahuatl for avocado sauce. Learn the traditional molcajete method, how to get the texture right, and the mistakes that spoil it.
Mole Poblano: History, Ingredients and Legend
Mole poblano is Puebla's best-known sauce of chiles, nuts, spice and chocolate. Learn its typical ingredients and the convent legends told about its origin.
Pico de Gallo and Fresh Salsas Compared
Compare pico de gallo and other raw, chopped Mexican salsas with blended and cooked ones. See how texture, water and heat differ and how to keep them fresh.
Pipian and Other Seed-Thickened Sauces
Pipian is a Mexican sauce thickened with ground pumpkin seeds, in green and red forms. Learn how seed sauces are made, what they share and how to cook them.
Salsa Verde: Tomatillos, Roasting and Balance
Salsa verde is built on tomatillos, fresh chile and herbs. Learn how raw, boiled and roasted versions differ, and how to balance sourness, heat and salt.
The Seven Moles of Oaxaca
Oaxaca is known for seven classic moles: negro, rojo, coloradito, amarillo, verde, chichilo and manchamantel. Compare their colors, ingredients and character.
Toasting and Rehydrating Chiles for Sauces
Learn how dried chiles are cleaned, toasted and soaked before blending into Mexican sauces, with tips to avoid bitterness, burning and skin irritation.
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