Honing Your Cooking Ritual

Posted on: 8 September 2016

Mole (pronounced moh-lay) is the national dish of Mexico, yet many people outside of Mexico have either never heard of it, or know very little about it. However, it is a common food item in many authentic Mexican restaurants, and even if it's not specifically listed on the menu, it may still be available as a part of a certain dish or by request. Mole isn't a dish that's easy to describe because of the potential to be highly varied.

What is mole?

Mole is a sauce or base for many different types of food combinations. It is most common in southern Mexico and three states claim to be the first ones to have invented the recipe. Each of these three states, Pueblo, Oaxaca, and Tlaxcala, have their own versions of mole, though the first two states are have the best known variations. Mole can further vary within a region with many areas making moles from whatever is locally abundant at the time. The most commonly known types of mole are mole poblano and mole verde, though mole negro is also well known in the United States.

How is mole made?

Other than chilies and chocolate, mole can also include a variety of spices such as oregano, nuts, seeds, pumpkin, raisins, chicken broth, and other ingredients depending on the region and family recipe. Chilies are usually boiled or roasted and the seeds and skin are removed. Seeds, nuts, berries and spices are often pan fried with oil or lard. A blender is used to blend several ingredients together which are then added to other cooked or ground ingredients. Then, they are cooked until they are thick like a paste. Some types of mole are thick enough that they can be sliced.

How is mole eaten?

Unlike similar dishes in other countries, mole is almost never eaten by itself. Traditionally, it is poured over meat such as chicken or pork and are served with tortillas or rice. Some people add cheese. Moles also mix well with vegetables. You can also use moles to create a stew. Generally, you can use moles in a variety of combinations over a number of different food items, though some of these may not be considered traditional.

Next time you visit a Mexican restaurant, keep an eye out for this traditional sauce. Depending on the ingredients, they can be made in a variety of colors. Not all menus will specifically mention mole, but you will recognize it as a thick sauce which is mostly likely poured over meat. Though each type of mole has a traditional way of making it, no two moles are exactly alike.