Mole de caderas

Mole de caderas is a traditional dish from the Mixteca region, particularly in Puebla and Oaxaca. It is a seasonal delicacy prepared in the autumn during "La Matanza," an annual goat harvest that begins in late October. Deeply rooted in indigenous culinary traditions, the dish features goat hip and spine bones, which are heavily salted and sun-dried to preserve and intensify their flavor.

These bones are simmered to create a rich broth, enhanced with guajillo and costeño chiles for spiciness, tomatoes and tomatillos for acidity, and aromatic herbs like cilantro and epazote. Green beans add texture, while guaje seeds impart a slightly bitter flavor.

The result is a robust, spicy, and savory stew with complex flavors, often served with tortillas and sometimes rice. Mole de caderas holds significant cultural importance, celebrated during communal festivals that include music, dance, and rituals, reflecting regional agricultural and culinary heritage.

It symbolizes the blend of indigenous cooking methods and local ingredients, embodying the rich traditions passed down through generations in the Mixteca region.