Ever tried searching for a recipe online only to be ambushed by an epic saga? Like how the recipe’s author stumbled upon a mysterious portal in their garden shed, got involved in a decades-long space odyssey with alien chefs, won a dance battle against a …
Despite the long list of ingredients, you’ll make quick work of this and it comes together fast. If you want to read about my fish taco adventures you can check out this post. For now…straight to the recipe – with 3 different (and delicious) sauces.
First of all, I didn’t get a tattoo of a nun. I started this blog a few months after publishing my first cookbook (of sorts). It’s a book about Mexican Mole Sauce. While our book unpacks everything from ingredient histories to modern farming, we really only scratched the surface of the mole universe. Among the treasure trove of mole recipes, there’s one story that I really like. Truth be told, I can’t vouch for its complete authenticity, but hey, it’s been whispered down alleyways and kitchens for centuries.
The Puebla Connection
Picture this: Puebla, Mexico, in the 16th century. Among the numerous mole variants, mole poblano is rising as a star. But why, you ask? Besides its undeniably delicious taste, there’s an enchanting backstory that many swear by.
Enter Sor Andrea de la Asuncion
In the backdrop of the Convent of Santa Rosa in Puebla, with limited resources and an upcoming visit from the Archbishop, we meet our protagonist, Sor Andrea de la Asuncion. Faced with a culinary challenge and limited ingredients, she gets to work. Using chilies, nuts, spices, and a wildcard ingredient – chocolate – she whips up a sauce so smooth and flavorful that it catches everyone off-guard, especially the Archbishop!
A Recipe Gone Viral (16th Century Style)
The Archbishop’s reaction? Mind-blown. He loved it so much he wanted the recipe ASAP. And just like that, in a pre-social media world, mole poblano went “viral,” spreading like wildfire from one home to another.
Making Mole Today
Today’s mole poblano is a labor of love. It’s a dance of toasting, grinding, and simmering a variety of rich ingredients, with the finishing touch of chocolate that adds that signature depth. It’s a showstopper at events from weddings to quinceañeras.
But… Is The Story True?
Now, here’s where it gets fun. Is this legend legit or just a culinary myth? To be honest, nobody knows for sure. As with many beloved dishes, the origin story often gets lost, altered, or romanticized over time. And while we might never know the whole truth, the tale adds an extra layer of charm to an already phenomenal dish.
I’ll be posting lots of recipes from the book (like this gem) but if you feel so inclined then pick yourself up a copy of the book. It’s got lots of recipes and some stories behind just about every ingredient you’ll need to make your own crowd-pleaser.
Hey there! Alright, check this out: I was at my usual coffee spot last week (creaky floorboards and all), and, even though I wasn’t exactly eavesdropping, I totally overheard this conversation. Two people next to me were chatting away about some holiday eats and one …
A while back, I had this crazy good poutine – french fries, cheese curds and gravy – topped with some Nashville Hot Fried Chicken. Oh my. It was so good, but definitely not healthy enough to make it into our weeknight rotation. Borrowing from Indian, …
Pondering the perfect potato pick for your plate? Potatoes, particularly the popular russets, are prominent in plenty of pantries. But peer past the predictable and plunge into a plethora of potato possibilities! Peruse this piece and perceive the prime potato for every purpose. Prepared to partake in a potato-packed journey? Let’s proceed! (That was some polished potato prose!)
When it comes to baking potatoes, you want varieties that hold their shape well and have a dry, starchy texture. The starches in these potatoes will absorb moisture and fat during the baking process, resulting in a fluffy interior perfect for loading up with butter, sour cream, chives and other tasty toppings.
Here are some of the top potato varieties to keep on hand for all your baking needs:
Russet potatoes, also sometimes called Idaho or baking potatoes, are by far the most popular choice for baking. They have:
The high starch content creates a light, fluffy interior perfect for absorbing other flavors. The rough thick skin also helps the potato retain its shape nicely in the oven.
Popular russet potato varieties include:
White potatoes can also make great baked potatoes, though they have slightly less starch than russets. They have thin, smooth skin and tender white flesh. Examples include:
Fingerling potatoes are small, stubby potatoes available in many colors. Though lower in starch than russets and whites, they bake up moist and waxy with a tender skin. They are perfect for small individual baked potatoes. Popular varieties include:
Blue Potatoes: For a more colorful baked potato option, try blue potatoes! These have a striking blue or purple skin and flesh yet retain a nice starchy, fluffy texture when baked. Just note that the blue coloration can sometimes bleed into any toppings. Examples include:
Baking a potato is easy but there are some tips and tricks for getting perfect results every time:
Baked potatoes become a complete meal with tasty toppings. Play around with different mix-ins!
Get creative with mix-ins! Baked potatoes are the perfect canvas for any flavors you love.
When you want a smooth, creamy potato mash, you need the right spuds for the job. Starchy potatoes with a low moisture content are best, as they’ll soak up butter and milk to create the perfect fluffy yet rich mashed texture.
Here are the top types of potatoes to keep on hand for mashing:
The classic choice for mashing, russet potatoes have high starch content and a dry, mealy texture. They easily soak up liquids and smash to a smooth consistency without getting gluey or gummy.
Popular russet varieties like:
All make exceptional mashed potatoes. Their rough brown skin peels away easily after cooking.
Yukon gold potatoes are an all-purpose potato with yellow skin and flesh. They contain less starch than russets but still make wonderfully creamy mashed potatoes. The texture is slightly richer and denser.
Other white potato varieties also work well for mashing, though may produce a slightly denser mash. Good options include:
Lower starch waxy potatoes like red potatoes or new potatoes don’t make the best mashes. They tend to get gummy or gluey rather than fluffy.
These are better for cooking whole, roasting, or in stews where you want the potatoes to hold their shape better.
Here are some top cooking methods for perfect mashable potatoes:
While potatoes, butter and milk are standard, try adding these extras for flavorful variations:
Follow these tips for perfect pillowy mashed potatoes:
With the right potatoes and technique, you can’t go wrong with homemade mashed potatoes!
When it comes to french fries and other fried potato dishes, the type of potato you use makes all the difference. Choosing a variety that fries up crispy on the outside and fluffy inside results in the perfect fry every time.
Here are some of the top options for frying:
The king of french fries, russet potatoes are ideal for frying with their starch content and oblong shape. Varieties like:
All have the right balance of dry and waxy textures to fry beautifully. Their rough brown peel also adds surface area for extra crunch! Cut into 1/4 to 1/2-inch fries or wedges.
Yukon gold potatoes make great french fries too with their yellow flesh and moderate starch content. The lower moisture level helps create crispy exteriors and fluffy centers when fried. Cut into thick wedges or shoestrings.
Other white-fleshed potatoes like:
Also create satisfying fries. Their thin skin allows more of the creamy white interior to get ultra crispy.
Steer clear of lower starch waxy potatoes, as they tend to get greasy and limp rather than crispy when fried. Types to avoid include:
Mix up the shapes you cut your potatoes into before frying:
| Shape | Description |
| French Fries | 1/4- to 1/2-inch thick sticks |
| Steak Fries | Thick, chunky batons |
| Waffle Fries | Waffle cut shape has ridges to hold toppings |
| Wedges | Potato halves or quarters fried into crispy wedges |
| Cubes | Small cubed potatoes fried into crispy nuggets |
| Shoestrings | Thin matchsticks, often twice-fried |
| Tater Tots | Balls of shredded potato deep fried into mini crunchy bites |
For perfect fries, start with great potatoes, keep oil at the right temp, and fry just until crispy and golden brown. Enjoy!
Roasted potatoes are crispy, caramelized potato perfection. When roasted in the oven, potatoes develop a delicious crispy exterior while their insides turn fluffy and tender.
Choosing the right potato varieties makes all the difference for optimal roasting results. Here are some of the top types of potatoes for roasting up deliciously:
Yukon Gold – With their thin yellow skin, Yukon gold potatoes are a versatile roasting option. They develop a beautiful golden color and crisp crust while their creamy flesh stays moist and fluffy inside. Yukon golds have a great balance of starch and moisture. Cut them into wedges or cubes before roasting.
Fingerling Potatoes – Small fingerling potatoes with their thin skin are ideal candidates for roasting whole. Varieties like French fingerling, Russian banana and la ratte all take well to high oven heat. The smooth, waxy flesh of fingerlings stays creamy and tender. Toss whole fingerlings in oil, spices and herbs to roast.
Russet Potatoes – The classic fluffy baking potato also roasts up nicely. Rough-skinned russets like the standard Russet Burbank develop a super crispy exterior in the oven. Their dry, starchy interior soaks up oil and any seasonings. Cut russets into wedges or cubes before roasting.
Red Potatoes – Medium starch red potatoes have moist, firm flesh perfect for roasting. Red potatoes hold their shape well when cooked and have a delicious thin red skin that gets crispy. Types like Red Norland and Chieftain work well, cubed or quartered.
Purple Potatoes – Vibrant purple-hued potatoes are an eye-catching option for roasting. Their flesh often has striking purple streaks through it. Varieties like Purple Majesty and Purple Viking work well, cut into chunks.
Play around with seasoning mixes and spice blends too like Italian seasoning, herbes de provence, or cajun seasoning. Roasted potatoes can take on big flavors.
With the right potatoes and seasonings, roasted potatoes make the perfect accompaniment to any meal!
When making hearty soups and stews, you want potatoes that hold their shape and don’t get too mushy. Starchy, all-purpose potatoes generally work best. They provide thickening power while maintaining their texture in simmering liquid.
Here are some top potato varieties for delicious soups and stews:
Classic russet potatoes are a sturdy choice for soup making. Their high starch content helps thicken broth nicely. Popular russets like:
All have a fluffy, dry texture that resists turning to mush. Dice russets into 1/2 to 1-inch chunks before adding to soup pots.
Yukon gold potatoes are another stellar option, with slightly less starch than russets. They have a smooth, velvety texture and hold their shape extremely well when simmered. Cubed Yukon golds add richness and body to soups and stews.
Red potatoes work well too for their moist yet firm waxy flesh. Types like:
All have an appealing rosy skin that stays intact during cooking. Try dicing small red potatoes into soups or stews for color and texture.
Lower starch fingerling and new potatoes don’t work as well, as they tend to overcook and turn mushy in simmering liquids.
Potatoes pair deliciously with all different soup and stew ingredients. Try them in recipes like:
Potato Leek Soup – Russet or Yukon gold potatoes simmered with sautéed leeks and broth. Blend for creamy soup.
Potato Corn Chowder – Diced russet or red potatoes in a creamy chowder with corn, bacon and spices.
Beef and Potato Stew – Beef and vegetables stewed with red potatoes, carrots and onion.
Potato Kale Soup – Hearty and healthy soup with Yukon gold potatoes, kale and beans.
Roasted Potato Soup – Russets roasted with garlic and rosemary, then puréed with broth into rich soup.
Potato Minestrone – Classic Italian vegetable soup with tomatoes, white beans, pasta and diced russet potatoes.
Potato Chili – Beef or turkey chili with onions, peppers, beans and cubed white potatoes to thicken.
Let your potatoes flavor and thicken all kinds of soups and stews! Just cook them properly so they maintain their wonderful texture.
Potatoes add hearty bulk and nutrition to fresh, vibrant salads. Choosing the right potato varieties makes for tender, flavorful spuds that hold up well to salad ingredients and dressings.
The best potatoes for salads have thin, smooth skin and waxy, moist flesh that won’t fall apart or get mushy. Here are top options:
Small to medium red potatoes are one of the most popular choices for potato salad. Their thin red jackets and creamy white flesh stay firm when sliced or cubed. Good red varieties include:
Try mixing different red varieties for a colorful potato salad.
Fingerling potatoes also make fantastic salad spuds, served whole or sliced. Their thin skin and petite size pairs perfectly with lettuces and vinaigrettes. Good fingerling types include:
Use a medley of colors for a visually stunning potato salad.
Yukon gold potatoes have smooth, thin yellow skin that holds up well in salads. Their moist flesh adds rich flavor. Slice Yukon golds into wedges or cubes for great potato salads.
Other varieties like new potatoes, creamer potatoes or small Yellow Finns also work nicely for salads since their thin skins won’t get rubbery or peel off.
Steer clear of thicker-skinned russets and mature white/brown potatoes. They tend to fall apart more easily in salad making.
With the right potato type and prep, you can create amazing potato salads perfect for picnics, potlucks and summertime gatherings!
To make deliciously crispy hash browns, you need potatoes that fry up with the ideal texture – tender and fluffy inside with a crisp, golden crust. The best spuds for hash browns have moderate starch and moisture content to achieve this.
Here are top options for potatoes to shred or dice into stellar hash browns:
The classic choice, russet potatoes make phenomenal hash browns with their fluffy dry texture. Popular russet varieties like Burbank, Norkotah and Ranger all contain enough starch to crispen up nicely when fried. Shred or dice russets into uniform pieces before frying.
Yukon gold potatoes are another excellent choice for hash browns with their thin yellow skin and creamy flesh. They have a smooth, almost velvety texture when cooked and shredded. Yukon golds develop a beautiful golden exterior and tender interior when fried into hash browns.
Other all-purpose white potatoes also produce delicious hash browns. Their moderate starch and moisture levels help them get crispy outside yet stay tender within. Try shredding varieties like white rose, Kennebec, or certified seed potatoes.
Starchy potatoes work better than waxy, so avoid red potatoes, fingerling potatoes, purple potatoes and new potatoes for hash browns. Their higher moisture and lower starch will likely result in soggy or underdone hash browns.
With the right potatoes and frying technique, you can enjoy diner-style crispy hash browns at home any time!
To make light, fluffy homemade gnocchi, you need potatoes with just the right starch content and texture. Dense, waxy potatoes that hold their shape make the most tender gnocchi that won’t fall apart during cooking.
Here are top potato varieties for deliciously chewy gnocchi:
The starchiness of russet potatoes helps give gnocchi their soft pillowy texture. Popular russets like:
All have the right dry, fluffy flesh and starch content to make great gnocchi dough. Boil and rice russets for a smooth base.
Yukon gold potatoes are another fantastic choice for gnocchi, with their rich flavor and moderate starch levels. They produce a dense, supple gnocchi dough.
Smaller red potatoes like Red Gold, Chieftain and Norland work extremely well for gnocchi too. Their moist flesh with a bit of waxy firmness creates just the right chewy texture. Try using a mix of red varieties.
Other all-purpose or floury potatoes like white rose, Kennebec, or creamers can also substitute nicely. Avoid lower starch waxy potatoes.
With the ideal potatoes, you can easily make amazing gnocchi right at home. Enjoy this Italian classic!
To stock up on potatoes for use through winter months, you need varieties that store well for long periods without sprouting or rotting. Long storage potatoes have thicker skins and lower moisture content to prevent spoilage in cool, dark conditions.
Here are top potato types for excellent winter storage:
The classic winter storage spud, russet potatoes have thick brown skin and dry, starchy flesh perfect for lasting in storage. Leading storage russet varieties include:
Other potato varieties also store well into winter, though not quite as long as russets. Good options include:
Some potatoes don’t store well and should be used within a few weeks of harvest. Avoid:
To get the longest storage life from potatoes:
With the right potato selection and storage methods, you can enjoy fresh potatoes from your pantry all winter long!
While classics like russets and Yukon golds have stood the test of time, new and fascinating potato varieties are also being bred and marketed. Specialty potato breeders are creating varieties with unique colors, flavors, shapes and textures.
Here are some of the newest, most interesting gourmet potato varieties to try:
Colored potatoes offer eye-catching options beyond the standard brown and yellow potatoes.
Some new breeds highlight specific flavors:
For distinctive culinary uses, try these fun potato shapes:
These varieties are bred to harvest earlier:
Beyond the everyday potatoes, these specialty varieties offer more options for colors, flavors and textures! Try some new spuds this season.
So I didn’t exactly write the mole book just to have an excuse to experiment with this recipe, but I knew I had to include it nonetheless. The first time I had garlic Ice Cream – 2008 at a restaurant in San Francisco – I …