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Making Mole Verde in Mexico

Nowhere is mole, the distinctive and savory Mexican sauce, more revered than in Oaxaca.

By Tom Passavant
Print Making <i>Mole Verde</i> in Mexico
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Dark, rich mole negro.La Olla owner and chef Pilar Cabrera with flanTortilla soup.A festive evening at El Naranjo.A dancer whirls in Oaxaca's zocalo, or main square.Casa Oaxaca, a new branch of the classic inn and restaurant.
Dark, rich mole negro.
PHOTO: Matthew Septimus La Olla owner and chef Pilar Cabrera with flan
PHOTO: Matthew Septimus Tortilla soup.
PHOTO: Matthew Septimus A festive evening at El Naranjo.
PHOTO: Matthew Septimus A dancer whirls in Oaxaca's zocalo, or main square.
PHOTO: Matthew Septimus Casa Oaxaca, a new branch of the classic inn and restaurant.
PHOTO: Matthew Septimus
Print Making <i>Mole Verde</i> in Mexico
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