I just love when work bumps up against the things I love in my personal life. A couple weeks ago, as part of my job, I was interviewing farmers for a story and had the pleasure of spending a little time with Donato and Delfina, a warm and wonderful husband and wife team who grow strawberries in Santa Maria, California. I learned some interesting things about their ranch, but my favorite part happened after a generous invite to their home to enjoy Delfina’s homemade corn tortillas and authentic Oaxacan Mole made with chiles she gets when she visits her hometown in Mexico. This dark, earthy and spicy sauce, combined with tender chicken and warm tortillas had me begging for the recipe so I could prepare it at home for my family.

Not only did Delfina share the recipe, she also put each measured ingredient, including her special chiles, in a to-go bag for me to take home. How sweet and generous is that? I couldn’t wait to get home and give it a try!

If you’re going to make this, you’ll probably want to do it on a day when you are not rushed. It’s not hard to make, but you need to have a little time and patience when it comes to pan roasting most of the ingredients. Your house will smell amazing and your tastebuds will be very happy you took the time!



Before I make new dishes and recipes, I do a fair amount of research just out of curiosity. Like with so many wonderful sauces from around the world, there are endless versions for the same sauce or dish – depending on the region – and the same holds true for mole. For example, some cooks boil the chiles and strain the sauce to create a creamy and smooth texture while others like the texture a little on the chunky side. Also, some versions include chocolate, or use pecans instead of almonds. It’s fascinating to discover! I really loved Delfina’s version, but I still look forward to experimenting with different recipes in the future.

I hope you and your family enjoy Delfina’s wonderful recipe as much as I do!