Getting Sauced in East L.A. at Moles La Tia

Have you ever had a great Oaxacan mole negro? It's a remarkable substance, really, the thick, ink-black essence of up to 80 spices and aromatics, colored with the carbonized remnants of toasted seeds and burnt bread, lashed with bitter chocolate, as fragrant as hot tar, dusty streets and damp earth. Read more in Jonathan Gold's “Moles La Tia: Beyond the Magnificent Seven.”

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