Mexican Cooking Class: Mole

Mole originated in the Oaxaca area of Mexico and is a mixture of many components that combine to form a rich, dark sauce that lends its flavor to numerous dishes. Toasted chilies, tomatoes, spices, nuts, seeds, raisins, and chocolate can all come into play in “mole negro.” Oaxaca was a crossroad for trade with Europe and Asia, so mole reflects the use of both native ingredients and those from far away. See photos from markets in Oaxaca, learn about traditional preparation methods, and make and eat mole with Adele Dienno, who has just returned from an extended stay in Oaxaca and taking cooking classes.