All about mole

If there is a dish in Mexican cuisine that embodies the diversity of spices and flavors, textures, aromas, care, and seasoning, it must be mole. Everyone has their version, but this national specialty is proof that in Mexico there is complex and sophisticated food that can compete with any in the world, and today we want to share with you its origin, types, and curiosities. What is mole? The word comes from the Nahuatl molli or mulli, which refers to various types of sauces that always have chili and spices as a base, and are thickened with corn. It is important to emphasize that mole is not only the sauce but also the protein used in the dish, which is why we call it chicken or pork mole when prepared that way. Where does it come from? Even though mole was innovated during the colonial era, the reality is that it is a pre-Hispanic dish. It is said that the Aztecs prepared the mulli, a dish made from a mixture of spices that was only suitable for great lords of the church and was cooked with turkey and cacao. Modern history tells that it was a Puebla nun, Sor Andrea de la Asunción, who took up that pre-Columbian ideology and created a mixture of chilies and spices to form what would later be known as the famous mole poblano. Ingredients Each mole is different, but it can be said that there is a type of base that can be used to achieve a standard mole poblano, made with the following products: ancho chili, mulato chili, pasilla chili, chipotle, tomatoes, almonds, banana, walnuts, raisins, sesame, cloves, cinnamon, parsley, pepper, onion, garlic, and tortillas. Types The diversity of spices, chiles, and Aztec ingredients has produced a great number of moles. The most well-known is mole poblano, but there are many others that also honor the name: Mole poblano Chirmole Huaxmole Mole colorado Mole de olla Mole michoacano Mole negro (Oaxacan) Mole rojo Mole verde Mole tamaulipeco Curious facts In mole, there are no quantities; according to traditional cooks, the usual way to prepare it is with approximations so that everyone can implement their seasoning It is said that the first time a modern mole was prepared was in March 1861 For a mole to be considered mole, it must have at least 20 ingredients In many parts of the world, such as the United States and Europe, it is considered an acquired taste due to its mixture of sweet, savory, spicy, and bitter Today, it is said that the best mole in the country is prepared in Oaxaca and cooked at the traditional restaurant Tlamanalli