This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds. It’s also part of our Day of the Dead story here.
[yumprint-recipe id=’35’]The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- Traeger Grills Launches New Flatrock Grill - 02/22/2023
- Traeger Launches Re-Imagined Ironwood Grills - 02/15/2023
- Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa - 02/11/2023