Mole in Xico

After reading the chapter on Veracruz in Diana Kennedy's book My Mexico we went in search of the recommended mole de Xico, a sweet mole redolent with nuts, fruit and chocolate. Xico // read more

Chef Roberto Santibanez’ Chilie Relleno with a Picadillo of Chicken, Capers, Olives and Almonds

Stuffed chiles, or chiles rellenos in Spanish , show evidence of the many cultures that showed up on the shores of Mexico. For example, through trade came the introduction of olives, // read more