“I chose recipes that I felt were essential to my Mexican cooking journey — dishes from vastly different parts of the country — whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.

Mole negro: https://nyti.ms/3SKvpWr
Rick Martínez’s Essential Mexican Recipes: ​​https://nyti.ms/3rC9t3N

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).