Yellow mole: A gateway to traditional Mexican cooking

This simple “amarillito,” or “little yellow” mole, comes from Oaxaca.

“When people outside Mexico hear the word ‘mole,’” many think first of a spicy chocolate sauce, says Pati Jinich in Pati’s Mexican Table (Houghton Mifflin Harcourt). That version—mole poblano—is “stupendous, but time-consuming.” Fortunately, there’s a world of moles out there, including this simple amarillito, or “little yellow” mole, from Oaxaca.

Moles are sauces flavored with vegetables, herbs, and sometimes nuts, seeds, or fruits. And they always include at least one kind of chile. Whether simple or complex, “they have one thing in common: They should not be rushed.” They tend to improve overnight, making it “a snap” to pull the whole dish together on the day you’re serving one.

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