mole Archive

The Mole Festival in San Pedro Atocpan

San Pedro Atocpan is a little town about an hour southeast of Mexico City, nestled in the foothills near Milpa Alta. It's actually closer to the state of Morelos than it is to the Centro Histórico, which is sort of crazy. I like it there. The town is quiet and charming, and some of the

The life of a mole pot in Puebla’s Barrio de la Luz

In Mexico, you can't just use any old pot to make mole. The best moles, it's generally known, are scraped and mingled together in a clay pot, preferably one that fits an extra-large wooden spoon. The pots conduct heat well and the clay adds an extra touch of flavor. And in my foreign eyes, you

So long, Puebla – A wrap-up of the International Mole Festival

After two days of Puebla's International Mole Festival, I came home to Mexico City with stars in my eyes. I'd learned about mole and regional Mexican food from some of the top culinary minds in Mexico. I'd met some of Puebla's top chefs, and watched mayoras make foods from their pueblos. And there was the

Mark Bittman on Mexican food

Mark Bittman, the New York Times columnist and cookbook author, is probably best-known for teaching people how to cook simply. His How To Cook Everything books have more than a million copies in print. He's also fan of Mexico: Bittman has written about Mexico City woman chefs and the Condesa tianguis, and his columns occasionally

The International Mole Festival in Puebla: Day 1

I'm in Puebla for the next two days, attending the city's first International Mole Festival. Several chefs from the U.S. and Mexico -- including Rick Bayless, Marcela Valladolid, Patricia Quintana, Monica Patiño and Daniel Ovadía -- have been invited to talk about mole, its history and their experience with Mexican cuisine. Plus there's a tasting

Mole xiqueño — it’s worth the trip to Xico, Veracruz

The first time I had mole xiqueño -- mole that's made in the style of Xico, a town in the state of Veracruz -- was at El Bajío in Polanco. I didn't know much about it, so I had expected something heavy and sweet, like a mole poblano. The dish ended up being more complex:

A day trip to UNAM and Café Azul y Oro

Last week, in the spirit of Exploring Mexico Now That I Don't Have a Full-Time Job, Alice and I took a trip to Ciudad Universitaria to see UNAM, the National Autonomous University of Mexico. It's considered among the largest universities in the Americas, with nearly 200,000 undergrad and grad students enrolled this past school year.