In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.
1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.
2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.