We’ve liked plenty about El Pueblo in North Oak Cliff. Three years ago, critic Brian Reinhart said the restaurant “has Mexican food so good, six enchiladas might not be enough.” On a recent morning ...

Regional Mexican mole de frutas use seasonal fruit for lighter, fragrant, vibrant sauces. This mole de guayaba that I make for my Día de Muertos ofrenda combines fruity guajillo chiles with blistered ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. At her recently opened restaurant between Columbia Heights and Petworth, longtime D.C. resident ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

Very often when encountering the word “mole” on a Mexican restaurant menu, the accompanying description (a rich, reddish-brown sauce) is a vague palliative that oversimplifies what is basically a ...