Mole is one of the most emblematic dishes of Mexican cuisine, deeply linked to special occasions and celebrations – and this is not a coincidence. Taupes are more than sauces; They include many fundamental ingredients of our gastronomy, as but,, peppers,, tomatoes, And stack. At the same time, Mole is the result of centuries of evolution, refinement and reinvention through generations. It is not surprising that many best restaurants in Mexico have a mole as a signature dish.
Mulli in Náhuatl
Mulli in Náhutal means “sauce” or “earthly mixture”, and pre-HISPANIC CULTURES were excellent for creating them. Pushed by need and culinary creativity, they had an exceptional talent for combining different ingredients. Different types of bubble were created by crushing various ingredients such as peppers, tomatoes, pumpkin seeds and herbs. Once cooked, they covered different meats such as tatou, duck, iguana or even xoloitzcuintli (yes, the dog).
However, I want to divert your attention from the dog, and come back to the physical challenge that was crushed bubble formerly. Long before the convenience of a Ninja mixer, the tool of choice was a “metate”, a flat stone slab used with a smaller hand for grinding. Given the physical effort necessary to prepare the mole, it is not surprising that it has often been made for religious ceremonies or extremely special festivities.
Taupe in Spanish
Without the arrival of the Spanish, Mole would have remained a much simpler combination of ingredients. However, due to the vast commercial networks that the Spaniards had already established, many mole recipes have become much more interesting.
During the 300 years when Mexico was a Spanish colony, the mole – and Mexican cuisine as a whole – joined new flavors from all over the world. The ingredients such as garlic and pepper came from the Middle East, the Caribbean coriander, the anise of Egypt, the cinnamon of Sri Lanka, cloves of Indonesia, Safran of Spain and India sesame seeds have encountered chilis, maïs, tomatoes and tomatoes and tomatoes and tomatoes and tomatoes stack. The flavors of Mexican cuisine, especially the flavor of the mole, have changed forever. Almost at the end of the colonial period, in 1817, chocolate was invited to this ever -increasing list of taupe ingredients.
300 moles
“300 moles” may resemble the title of a cheesy novel or a fashionable restaurant in Mexico City which serves as tiny portions, but it actually refers to the number of documented mole recipes that we have today.
Taupes can be classified into several types: light, grazed, thick, clemoles, manchamantles (which is my favorite) and pipan. Now I know there are purists who maintain that Pipian It is not really a taupe, but I do not feel qualified to settle this debate, so I will simply leave it in this list.
Many of these recipes have intriguing origin legends that historical recordings have demystified.
What mole should I try?
I would say all, but if I had to give you my list of essential taupes, it would be my top five:
1 and 1 Mole Poblano: It is one of the most famous varieties. His list of ingredients includes almonds, nuts, plantains, chocolate, chili pasillary, chili, chili and chipotle mulats. You can find it in any supermarket or local market. Do not worry – despite its long list of ingredients, a well -made mole should not bother you with your stomach.
2 Place: If I see this on a menu, I permanently order it. Originally from Puebla and Oaxaca, this mole was created for festive occasions. It offers a unique mixture of sweet and savory flavors, with ingredients such as tomatoes, chili, almonds, peanuts, raisins, plantains, pears, apples, pineapple, peaches and sweet potatoes.
3 and 3 Mole pot: Typical of Hidalgo, Tlaxcala, Puebla and Mexico, Mole de Olla is perfect for the cold. This means, of course, that Mexican mothers love to serve a smoking bowl during the hottest summer days. This dish is more a soup than a sauce and is 100% Mexican. His ingredients include green beans, corn, chayote,, xoconostlesquash, potatoes, dried peppers, and wreck.
5 Green Pipian: This dish was a favorite of the Mexican nobility, and I could enjoy it every day (perhaps me too, the mexical nobility). This taupe is made from grilled pumpkin seeds, squash or chilacayote (a type of squash from which we will discuss in future articles), green tomatoes and Chile Poblano or Chile Serrano. Additional ingredients may vary depending on the region, the city and even the household. Eating a green mole is a luxurious experience – is an absolute essential.
A dish that defines Mexico
Friends, Mole is more than a simple dish – it’s an experience. I may be exaggerated, but I really believe that Mole reflects who we are as Mexicans: a complex mixture of many elements coming near and far. Making a mole is an act of love; This requires a laborious effort to appeal to those we care about the most. We celebrate the living with the mole and honor our ancestors with him on Día de Muertos.
Mole, a bit like Mexico itself, is something that should be experienced at least once in a life.
Have you tried a mole? Which one is your favorite or the strangest?
María Meléndez is a food blogger from Mexico City and an influencer.
