• This document tracks my culinary journey through the wonderful world of Mexico's famed mole, a dish claimed by both Oaxaca and Puebla as their own. I will enter the dishes as I make them, likely starting with the primary seven moles of Oaxaca: negro, colorado, amarillo, verde, chichilo, coloradito, and manchamanteles.
• I started with the mole negro, as I had wanted to make it for more than 20 years. This isn't the best introduction to mole due to difficulty level, but I can wholeheartedly recommend the recipe I used - and the wonderful cookbook by the Mexican cooking master, Rick Bayless' Mexican Kitchen: Capturing the Flavors of a World Class Cuisine. It's a fantastic resource and is chock full of wonderful recipes!
• A fun starting point for the Oaxacan moles is this article, which includes lots of great recipe links: Making the 7 Moles of Oaxaca in 7 Days: A Survivor’s Guide
• "Difficulty" refers to duration as well as complexity. I'll likely edit these as I make more moles and have a better reference point. As a calibration point, H = "this will likely take all day to make" and L = "1-2 hours of work" 🙂

Recipes and sources