Mexican · from the kitchen
FavoriteMole Negro — The Two-Day Sonoran-Oaxacan Version
A two-day Oaxacan black mole with a Sonoran smoke note — chiles toasted, chocolate stirred in, poured over slow chicken.
Serves
8
Prep
45 min
Cook
3 hr + overnight rest
The story
This is the mole I make when a Sunday turns into a Monday. It's the dish that taught me that color belongs on the plate — black as volcanic glass, slow as a long table, and worth every minute. I learned it in a Mexico City kitchen and brought it home to Arizona, where I swap in a little mesquite-smoked chile for the Sonoran side of the corridor.
The rest of it
Still on the card
Filed under
mole negromexico cityoaxacansunday dinnersonoran
AriMexico
Mexico City: FoodArizona: Food
From the table
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