"For this classic take on pollo en mole negro Oaxaqueño, a chicken quarter is drenched in a thick, dark, rich Oaxacan-style black mole — the result of an eight- to 10-hour cooking process involving an extensive list of ingredients that are then sprinkled with toasted sesame seeds. Served with rice, refried black beans, and tortillas aplenty, it’s a wonderful dish to dig into." - Brittany Britto Garley
Ellie Sharp
