Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.

From complex moles to crispy tlayudas and colorful chiles en nogada, these recipes from Oaxaca highlight Mexico’s most storied regional cuisine.

Adapted from a recipe by Jaime Martin del Campo and Ramiro Arvizu of Cenaduria La Casita Mexicana. Chiles, cacao beans, bolillo rolls and Mexican crema are available in Latin markets.

Mole Verde con Pollo with Corn Tortillas by Norma Listman and Saqib Keval is hearty, with mild heat from serrano chiles and earthiness from cumin and coriander seeds.

Pipian Verde with Braised Chicken – A Vibrant, Flavor-Packed Mole Verde Masterpiece Discover the deep, earthy flavors of Pipian Verde, a traditional Mole Verde made with toasted pepitas ...

This family recipe comes courtesy of Mariana Valdez, winner of the second annual Holy Mole contest in Southwest Detroit. Read more about the contest in this week's feature story. 1. Dry chili ...

A Hanukkah Staple Gets a Spicy Twist in a Bowdoin Professor’s New Jewish-Mexican Recipe Collection Latkes con mole embrace the crisp simplicity of the shredded-potato staple and layer on the spicy, ...

A Mole-Rubbed Roast Chicken Recipe From a Former Barbuto Chef Austin chef Jo Chan serves her flavorful chicken with a salad of plums, pine nuts, and croutons ...

For the spicy black mole, chiles, chocolate, nuts, raisins, spices, bread, plantains and tomatoes are toasted, fried and cooked, then thinned with turkey stock.