The Oaxaca Altar de Muertos: A Simple Guide to Its Meaning and Flavors
What goes on a Oaxaca altar de muertos, and why? A simple guide to the arch, marigolds, copal, mole and pan de muerto, plus how to taste Day of the Dead in a Oaxaca cooking class.
The Chiles of Mole Negro: Why Day of the Dead in Oaxaca Tastes of Chilhuacle
Why does mole negro taste of Oaxaca? A chef from Xoxocotlán explains the chiles behind it, from rare chilhuacle negro to the burnt-seed technique, and why this mole is the heart of Día de Muertos.