Albino Mole

This is an adaptation of a less well known Oaxacan mole that is usually reserved for Christmas, Easter, or special occasions. Rich and creamy thanks to nuts, seeds, and white chocolate, this mole also has a fruity and complex flavor with a bit of heat. Traditionally, this uses golden raisins, but I have opted for apricots to lower the carbs. I like to serve this with crispy roast chicken though you can also use poached chicken breast, braised rabbit, even pan-fried, steamed, or baked white…

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Explore the art of Miriam van der Lubbe

mole rat.

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Photo about European Mole, Talpa europaea, against white background. Image of isolated, wildlife, themes - 26644673

I never heard of mole blanco before Natalia Mendez, one of the mom and pop owners of Mott Haven's La Morada, casually mentioned it in a conversation about the Oaxacan specialties she has cooked here. La Morada makes the dish, and trying it is worth a special visit.

Dig into reading practice and meet a cute little mole who loves dirt. Learn about finding the main idea in a text and get the dirt on how details can support a main idea.