Five kinds of chiles are fried, soaked overnight, then added to a sauce of roasted and ground tomatoes, several kinds of seeds, nuts, plantain, raisins, chocolate and more.

Instructions: Stem and seed the chiles, tear them up and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak ...

Mole poblano, considered the national dish, was invented in a convent kitchen there. Chiles en nogada was devised to honor Gen. Agustin Iturbide when he passed through Puebla on his way back from ...

At Cesar's Killer Margaritas in Lake View, siblings Sandra "Sandy" Sánchez, Israel Sánchez and Lourdes "Lulu" Durán are serving up a mole poblano recipe that runs three generations deep.

Originally, the dark brown mole was her Abuela’s (grandmother’s) recipe, a family secret. There were 80 ingredients in the instructions. Over the years, they cut it down to 40, and Margarita ...

Cosi’s bread looks like an alligator, or maybe tree bark. Those of us who fervidly celebrate the joys of immigrant cooking and its eventual assimilation into the standard American diet―think ...

Bravo attached stickers that say in red letters, “Mole Poblano Asuncion Corp,” to small plastic containers the family sells for $6.50. A 25-pound container costs $162.50.

Mole poblano was something her family saved for special occasions and birthdays, she said. Her recipe is a blend of her paternal grandmother’s sauce from Tamaulipas and her Spanish mother’s ...