Get the latest Oaxaca recipes from Group Recipes. http://www.grouprecipes.com/tag/oaxaca From recipe email for these great tasting peanuts! http://www.grouprecipes.com/106663/oaxacan---garlic-and-chili-flavored-peanuts.html The mole that is best known is Mole Poblano, the celebrated dish of Mexico City. It is an "invented" dish, and not an authentic mole. Oaxaca has the most complex, best moles in Mexico, and is known as the Land of Seven Moles, each differentiated by color. This is work-intensive, time-consuming, and if you're smart, you'll do it at least a day before your guests arrive. Since mole is stew-like, it benefits from sitting and is much better the day after you cook it when reheated. Mole is a suspension, and ground nuts are the thickener. Mole burns extremely easily, and burned mole is hideous and cannot be saved (in Mexico, they are cooked in large clay pots, which are very poor conductors of heat). I start mole in a heavy, non-stick pot and transfer it to my slow cooker. But even in a slow cooker, it must be stirred or it will burn. It is also highly complex, and the list of ingredients is long. Make a double or even triple recipe and freeze most of it for future use. Recipe is a hybrid between a recipe I got from a Mexican colleague, Rick Bayless's recipe, and the recipe from Zarela Martinez's Food and Life of Oaxaca, tweaked twenty or thirty times. http://www.grouprecipes.com/12086/oaxacan-black-mole-mole-negro.html Great as a (soft) taco filling. http://www.grouprecipes.com/9776/picadillo-oaxaca.html