GoTraveler

Mole madre at Enrique Olvera's Pujol; a lesson in red mole making; a herbaceous mole verde with fish.

Mexico: One Plate at a Time With Rick Bayless

Mole Is Mexico's Mother Sauce

Traditional versions of albondigas in Bar Mancera and modern versions in Cicatriz; meatball torta; a version of albondigas suitable for weeknight cooking.

All in for Albondigas

Carnitas at Los Panchos; Medellin Market; three versions of carnitas, including a duck carnitas.

Crispy Carnitas

Classic chicken rellenos -- battered and fried poblano chili stuffed with pork picadillo; Oaxacan-style dried, stuffed pasilla chilies and El Pescadito at Pasilla de Humo in Mexico City.

Choosing Chiles Rellenos

Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.

Beautifully Balanced Ceviche

Shredded chicken with fried tortillas, red chili, cream and cheese; sopa de tortilla; a meal-in-a-bowl lamb-pasilla caldo.

Teaching Tortilla Soup

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S12 E10 | Crispy Carnitas

E13 | Mole Is Mexico's Mother Sauce

E12 | All in for Albondigas

E10 | Crispy Carnitas

E8 | Choosing Chiles Rellenos

E6 | Beautifully Balanced Ceviche

E4 | Teaching Tortilla Soup