Rick Bayless Oaxacan Black Mole

Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience—classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).

[jt]

How amazing is this? The man spent over a decade learning how to make authentic mole, perfected it and is now sharing the method with the world on YouTube. The internet is amazing.

[andreaodessa]

As a Mexican I hereby bestow on you the honorary title of Mexican Abuelito. Thank you so much for spreading our culture.

[chino]

i gotta say man, im mexican form oaxaca and holy mole this is how we make it step by step great video!! you can really tell how much culture you absorbed and the respect for our cousine lots of love form Mexico!

[XMetalChefX]

RB is the most underrated chef in history.

[Don]

Thanks for being the Mexican momma to all of us fans who also didn't have a Mexican momma who taught us their mole negro, Mr. Bayless.

[ds]

You are a national treasure Rick. You are the antithesis to Rachel Ray, you cleanse all sins caused by her attempts at Mexican cooking. Keep on teaching, keep on learning.

[lukewormholes]

my Mexican mother in law (suegra) from a farm in Jalisco is the best cook ive ever met. famous for saying things like "you just do it that much." speaks zero english but has a huge crush on this guy. food is one of the universal languages

[frisco]

This is one of the few non Mexican chefs who cooks great authentic Mexican food. I have high respect for this man.

[jamesh]

The feedback from Mexicans here is so heartwarming, rather than the vitriol we sometimes see in America when we share cultures.

I’m an Italian American, I love my neighbors in Mexico and their beautiful culture and incredible food, and I’m going to try to make this sometime soon!

[adrianai.altamirano]

My family is Mexican from Sonora and we settled in Arizona when I was little. I remember watching your show with my mom every Saturday on PBS; we learned so much about central and southern Mexican cuisine from you. Thank you ❤

[Battle_Beard]

I remember seeing this gentleman making his Black Mole in Top Chef Masters over a decade ago. He hasn’t noticeably aged; must be all those spices! 👌🏻

[geraldinemcguire]

Many many years ago I had mole in Oaxaca . It was very mysterious. Now 60 years later I learn what exactly it was that we were eating Such an elaborate dish.

[ilnpa]

WOW 🤩 Im only ten mins into the video and I’m thinking about the only other person with such level of commitment and love for another cultural cooking is Julia Child!!! Rick Bayless you deserve every award and accolades in the world. No other person has brought the attention respect and authenticity you have brought to Mexican cuisine. BRAVO 👏🏼

[isodorosotero]

Rick mi mamá hacía el mole yo soy de Oaxaca de la mixteca yo tenía como diez años cuando miraba como hacía el mole mi mamá ella primero mataba un totole guajolote y después con el caldo hacía el mole pero ella en una mesa ponía todos los condimentos pero eran muchos y molía el chile en el metate y en una cazuela molera empezaba el proceso de hacer la pasta del mole llenaba la cazuela y dejaba de mover asta que se reducía en una pasta es el mejor mole que eh comido en mi vida saludos amigo Rick

[JohnnyDaines]

Rick you are THE MAN. You have no idea how much these “deep dives” mean to me - they are a treasure trove of knowledge. Please keep making these videos!

[omarperales]

You got to be a taugh, brave, smart and audacious cook, to present that kind of recipe, which is so complex and reserved to native oaxacan cooks. Even we northern mexicans don't dare to do it. So You deserve respect and admiration.

[MooseMcDowell]

Rick you have no idea how important you are to my life. Your passion guided me to who I am. I remember how proud I was to take my parents to Topolobampo when they visited us from my hometown in South Louisiana. We had no family when we lived in Chicagoland but I didn't miss many episodes of your show. We've been in Dallas for a while now. I hope you and your family are well. Thank you so much!

[anke]

Started this three days ago and just had it tonight. What a labor of love but SO worth it!! 11/10. Incredible. Thank you!!

[Wanderingthroughlife]

my in-laws are all from oaxaca i am always struggling to learn the family recipes because they don’t measure or put words to what they are doing between that and fast paced moving with so many people helping at the same time it’s been very difficult trying to piece it all together through the years. You have helped me bridge the gap. Thank you so much it’s been making me crazy for years 😂

[thomaswilson]

This may be the most wholesome comment section I’ve ever seen and it makes me smile