Mole

Mole is a family of rich Mexican sauces and the national dish of the country. The base usually contains Mexican chile peppers which are ground in molcajete - a traditional mortar and pestle made of stone. Other ingredients may vary, so moles can contain vegetables, fruits, spices, herbs, nuts, seeds, masa cornmeal, bread, and even chocolate, which adds earthy notes to the spicier ingredients.

Interestingly, the Aztecs called it molli, meaning concoction or mixture. The best-known mole is surely mole poblano, originating from Puebla. In Oaxaca, also known as “land of the seven moles”, one can find moles verdes (with cilantro), moles rojos (tomatoes, sesame seeds), moles negros (chiles, chocolate, nuts, dried fruits), manchamantel (tomatoes, pineapple, ancho chiles, cinnamon, bananas), orange-red moles (plantains), mole almendrado (almonds), and cacahuate (peanuts).

The ingredients used in moles are always ground, blended, then simmered together, and once the rich sauce is done, it’s traditionally served over poultry.