Chile en nogada, a dish of stuffed poblano pepper in a creamy sauce dotted with pomegranate seeds, is a festive dish whose colors reflect those of the Mexican flag. It’s definitely not something you’ll find in your average burrito joint, and in Southern California, La Casita is reputed to make one of the best versions […]

I thought I knew mole, the complex sauce that’s a key part of Mexican culinary heritage. I’ve been to Oaxaca, the land of seven moles, and tasted earthy mole negro, ethereally herbaceous mole verde, and a delicious nuevo cocina invention, sweet-and-tangy mole de tamarindo. Unfortunately, I can’t comment on the “tablecloth-staining” manchamanteles, because I wasn’t […]