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Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds and chiles. Since moles are so time-consuming to make, most Mexican cooks rely on the prepared pastes sold at the outdoor markets, and Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.