A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...