History
History
Oaxaca and its 7 Moles
By Gretel Morales - 2024-07-08T14:01:05Z
The Oaxacan cuisine makes us dream with every bite, as it is impossible to resist a black mole, tlayudas with tasajo and chorizo, banana molotes, amarillito empanadas, and many other delights. Although we are fascinated by the entire gastronomy of this state, today we will focus on the 7 moles of Oaxaca. Have you tried them all?
Although in many places mole is reserved for special occasions like birthdays, weddings, and baptisms, in Oaxaca, it is an essential part of daily life, as you can enjoy it in markets, fondas, and restaurants located in every corner.
For the delight of locals and foreigners, Oaxaca is the land of mole, as it has a rich culinary tradition that enchants anyone who visits those lands. So today we will talk about these 7 varieties of mole. Which one is your favorite?
You can also read: Dishes to celebrate the gastronomy of Oaxaca
The word mole comes from the Nahuatl mulli, which means mixture. Mole is an almost alchemical blend of ingredients as varied as dried chiles, chocolate, onion, garlic, tomato, sesame, almond, pepitas, cinnamon, lard, and much more.
Although today we will focus on the 7 moles of Oaxaca, we must not forget the gastronomy of Puebla, as the mole prepared there is one of the greatest delicacies one can taste. This place also deserves an honorable mention, as it is home to conventual cuisine and many culinary gems, such as chiles en nogada and rompope.
See more: Typical dishes of Oaxaca
1. Yellow mole
According to the recipe book "Mulli. Oaxaca, the land of moles," this mole is also known as amarillito. Although there are different versions, it is usually enjoyed in empanadas with chicken.
Some key ingredients for preparing yellow mole are:
In the recipe book "Mulli. Oaxaca, the land of moles," it is explained that this mole is one of the most complex, both in cooking and tasting. It is typical of the “Central Valleys and the Sierra Mixteca Alta.”
The main ingredients of chichilo mole are:
This mole is typical of the Central Valleys region and is characterized by its intense color. It is usually slightly sweet and is prepared with:
This mole is one of the most unique you can find, as it combines a very fruity flavor with the spiciness of the chili. The most traditional recipe is prepared with:
5. Black mole
You have surely tried it! This mole, besides being the most known, is also one of the most difficult to prepare, as you will need a lot of time and ingredients to bring it to your table.
Although recipes may vary, the recipe included in the traditional recipe book "Mulli. Oaxaca, the land of moles," is prepared with the following ingredients:
Experts explain that red mole is primarily prepared in the “Ixtepec region, in the Isthmus of Tehuantepec and the Mazateca Sierra.” Although it may be confused with black mole due to its color, they actually have very distinct flavors. It is usually made from:
This mole stands out from the others for having a more vibrant color, but like other moles, it has a delicious, irresistible, and slightly spicy flavor. It can be served with pork or chicken and goes very well if accompanied by rice and beans from the pot.
The characteristic color comes from ingredients such as:
Continue reading:
Although in many places mole is reserved for special occasions like birthdays, weddings, and baptisms, in Oaxaca, it is an essential part of daily life, as you can enjoy it in markets, fondas, and restaurants located in every corner.
For the delight of locals and foreigners, Oaxaca is the land of mole, as it has a rich culinary tradition that enchants anyone who visits those lands. So today we will talk about these 7 varieties of mole. Which one is your favorite?
You can also read: Dishes to celebrate the gastronomy of Oaxaca
Origin of mole
The mole is a dish that dates back to pre-Hispanic times, although it is worth mentioning that the recipe has changed over the years, as spices began to be incorporated with the arrival of the Spanish.The word mole comes from the Nahuatl mulli, which means mixture. Mole is an almost alchemical blend of ingredients as varied as dried chiles, chocolate, onion, garlic, tomato, sesame, almond, pepitas, cinnamon, lard, and much more.
Although today we will focus on the 7 moles of Oaxaca, we must not forget the gastronomy of Puebla, as the mole prepared there is one of the greatest delicacies one can taste. This place also deserves an honorable mention, as it is home to conventual cuisine and many culinary gems, such as chiles en nogada and rompope.
See more: Typical dishes of Oaxaca
The 7 moles of Oaxaca
When you visit Oaxaca, it is difficult to decide when it comes to eating, as there is a wide variety of stews, snacks, and other delights. However, moles always stand out. If you are about to visit this state, then do not miss out on trying its 7 moles. Here we tell you about each variety.1. Yellow mole
According to the recipe book "Mulli. Oaxaca, the land of moles," this mole is also known as amarillito. Although there are different versions, it is usually enjoyed in empanadas with chicken.
Some key ingredients for preparing yellow mole are:
- Potato
- Green bean
- Chayote
- Zucchini
- Miltomate
- Yellow costeno chili
- Hierba santa
- Corn dough
In the recipe book "Mulli. Oaxaca, the land of moles," it is explained that this mole is one of the most complex, both in cooking and tasting. It is typical of the “Central Valleys and the Sierra Mixteca Alta.”
The main ingredients of chichilo mole are:
- Chilhuacle chili
- Green tomato
- Avocado leaf
- Chayote
- Green bean
- Ancho chili
This mole is typical of the Central Valleys region and is characterized by its intense color. It is usually slightly sweet and is prepared with:
- Chilcostle chili
- Ancho chili
- Green plantain
- Chocolate
- Cinnamon
- Bolillo
This mole is one of the most unique you can find, as it combines a very fruity flavor with the spiciness of the chili. The most traditional recipe is prepared with:
- Ancho chili
- Almond
- Raisin
- Green plantain
- Pear
- Apple
- Pineapple
- Peach
- Sweet potato
5. Black mole
You have surely tried it! This mole, besides being the most known, is also one of the most difficult to prepare, as you will need a lot of time and ingredients to bring it to your table.
Although recipes may vary, the recipe included in the traditional recipe book "Mulli. Oaxaca, the land of moles," is prepared with the following ingredients:
- Black chilhuacle chili
- Mulato chili
- Pasilla chili
- Yolk bread
- Almond
- Peanut
- Pepita
- Sesame
- Cinnamon
- Chocolate
Experts explain that red mole is primarily prepared in the “Ixtepec region, in the Isthmus of Tehuantepec and the Mazateca Sierra.” Although it may be confused with black mole due to its color, they actually have very distinct flavors. It is usually made from:
- Guajillo chili
- Ancho chili
- Green plantain
- Almond
- Peanut
- Chocolate
- Raisins
- Hierba santa
This mole stands out from the others for having a more vibrant color, but like other moles, it has a delicious, irresistible, and slightly spicy flavor. It can be served with pork or chicken and goes very well if accompanied by rice and beans from the pot.
The characteristic color comes from ingredients such as:
- Green bean
- Chayote
- Green tomato
- Serrano chili
- Hierba santa
- Epazote
- Parsley
Continue reading:
- 3 places you must go to eat in CDMX if you are a mole lover
- Tips to make your marinades and moles perfect
