Yucatan cuisine uses local ingredients like axiote (annatto) and naranja agria (sour orange) — which you’ll find its most ...

The two most well known moles,mole poblano and mole negro oaxaqueño ... At their most basic, moles are a pre-Hispanic family of dishes with a base of fresh or dried chiles, which are thickened ...

Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with ...

it has become a national dish of contemporary Mexico, representative of its mixed indigenous and European heritage (mestizaje). With dozens of variations, classic mole poblano is a dark sienna ...