Chef Lupita
Mole Coloradito Conventual
Oaxaca's Valles Centrales coloradito from the Santa Catalina convent register, a brick-red mole of chilhuacle rojo, ancho, almonds, sesame, canela, clove, raisins, jerez, and lard.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
965 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Mole Costeño Afromestizo
Oaxaca's Costa Chica mole costeño is a Pacific Afromestizo mother sauce of chile costeño, guajillo, toasted ajonjolí, clove, and lard, built without chocolate and meant to rest before it feeds the table.
Chef Lupita
Mole de Plátano Jarocho
Veracruz's sweet-dark plantain mole from the Sotavento, built with chile ancho, pasilla mexicano, chile costeño, peanuts, sesame, and ripe plátano macho fried in manteca.
Chef Lupita
Mole Manchamanteles Conventual
Puebla's convent fruit mole, carried into Oaxaca's seven-mole language, stains the tablecloth with ancho, plantain, pineapple, apple, almonds, sherry, and chile-dark lard.
Chef Lupita
Mole Negro de Santa Catalina
Oaxaca's darkest conventual mole, built from chilhuacle negro, toasted seeds, almonds, chocolate, jerez, and lard, then simmered until the sauce turns black, glossy, and serious.
Chef Lupita
Mole Poblano de Santa Rosa
Puebla's convent mole from Santa Rosa, built with ancho, mulato, pasilla, chocolate, almonds, raisins, sesame, canela, clavo, jerez, lard, and hours of patient grinding.
Chef Lupita
Mole Rojo Guerrerense (Sauce)
Guerrero's Sierra Madre del Sur mole rojo is a lean red sauce of chile pasilla, ancho, sesame, and anís, fried in manteca until glossy and serious.
Chef Lupita
Mole Verde con Cacahuate Guerrerense
Guerrero's Costa Chica mole verde uses toasted cacahuate instead of pepita, with tomatillo, hoja santa, and serrano blended into a green sauce built for chicken, pork, or vegetables.
Chef Lupita
Mole Verde Veracruzano
Veracruz's central highland mole verde, built with tomatillo, jalapeno, epazote, hierba santa, and pumpkin seed, then fried in lard and spooned over tender pork.
Chef Juliana
Molho Campeiro
You don't need a bottled sauce to make churrasco taste alive. Cook tomato, onion, pepper and chili until they soften, blend them hot, and you get a sharp, honest spoonful for the whole pê-efe.
Chef Juliana
Molho de Pimenta para Feijoada
You don't need to be brave, you need a spoonful of caldo, a few peppers, and the sense to taste as you go. Heat is a dial, not a dare.
Chef Graziella
Mostarda di Cremona
Jewel-bright candied fruits suspended in syrup that bites back. This is Cremona's gift to the Italian table, where sweetness and fire exist in perfect tension.
Chef Joost
Mosterd (Dutch Table Mustard)
The pale Dutch mustard that looks modest and bites like a harbour wind, ground from yellow and brown seed, vinegar, and patience, waiting beside bitterballen and old Gouda.
Chef Joost
Mosterdsaus (Dutch Mustard Sauce)
A spoonful of Dutch mustard turns a plain roux into the pale, sharp sauce that knows exactly what to do with eggs, fish, ham, and boiled potatoes.
Chef Jeong-sun
Mu-jangajji (Soy-Pickled Radish)
The workhorse soy pickle of the Korean table: late-autumn radish salted until it gives up water, then cured in a clean soy brine until firm, brown-edged, and ready for rice.
Chef Jeong-sun
Mu-jjanji (Salt-Cured Radish)
Whole late-autumn radishes packed in an 18 percent salt brine until crisp and deeply seasoned, then soaked back to balance and dressed with chili, sesame, and scallion for the winter table.
Chef Thomas
Mushroom Gravy
A dark, savoury gravy built from mushrooms browned hard in butter, loosened with stock and thyme, and poured over whatever needs the comfort of it on a cold evening.
Chef Jeong-sun
Myeolchi-aekjeot (Anchovy Fish Sauce)
The clear amber seasoning drawn from salted anchovies after months of waiting, then boiled, settled, and strained twice so kimchi and soups taste deep without tasting muddy.
Chef Jeong-sun
Myeolchi-dasima Yuksu (Anchovy and Kelp Stock)
The quiet broth under half the Korean table: dried anchovies and kelp handled with exact timing, clean enough for soup, strong enough to carry jjigae.
Chef Jeong-sun
Myeolchi-jeot (Salted Anchovy)
Whole anchovies layered with salt and time, fermented until the flesh softens and the brine turns deep and savory; the quiet southern backbone of kimchi.
Chef Jeong-sun
Myeongi-jangajji (Pickled Mountain Garlic)
Young mountain garlic leaves folded into a soy-vinegar brine, mellowed until their sharp green bite becomes the leaf you want around grilled pork, rice, and a full table.
Chef Jeong-sun
Myeongnan-jeot (Salted Pollack Roe)
Intact pollack roe sacs cured with measured salt, rinsed clean, and seasoned lightly with gochugaru, garlic, and soju, so each slice stays whole and tastes of the sea, not the seasoning.
Chef Jeong-sun
Myeongtae-sikhae (Fermented Pollack with Grain)
Firm half-dried pollack folded with cooked grain, malt, radish, and measured seasoning, then fermented cold until the fish turns chewy, savory, and cleanly sharp.
Chef Jeong-sun
Nabak-kimchi (Sliced Radish Water Kimchi)
A pale spring water kimchi of thin radish and cabbage squares, quick to ferment, clean on the tongue, and made for the first spoonful beside juk, rice, or a fuller table.
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