White mole

This creamy chicken stew is thickened with corn masa giving it a silky texture. This sauce is a mole blanco made with pepitas and aromatic chiles.

This is an adaptation of a less well known Oaxacan mole that is usually reserved for Christmas, Easter, or special occasions. Rich and creamy thanks to nuts, seeds, and white chocolate, this mole also has a fruity and complex flavor with a bit of heat. Traditionally, this uses golden raisins, but I have opted for apricots to lower the carbs. I like to serve this with crispy roast chicken though you can also use poached chicken breast, braised rabbit, even pan-fried, steamed, or baked white…

Albino Mole

Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth

mole rat.

I never heard of mole blanco before Natalia Mendez, one of the mom and pop owners of Mott Haven's La Morada, casually mentioned it in a conversation about the Oaxacan specialties she has cooked here. La Morada makes the dish, and trying it is worth a special visit.

Photo about European Mole, Talpa europaea, against white background. Image of isolated, wildlife, themes - 26644673

Two leading dermatologists from Sydney and London have created a guide that reveals how to tell six of the most common moles apart - and which ones are dangerous.

Moonrat - Foul-scented white Asian mammal goes out at night to grub for worms and whatnot.