How do I make the real Mexican mole?
- Mole’s flavor is developed in stages. ...
- Making a mole with turkey signals a festivity. ...
- Chiles are the cornerstone of all moles. ...
- Lard lends an authentic roasty flavor. ...
- A blender is the best tool for pureeing mole. ...
- These hints will help you get the smoothest texture for your mole: • Don’t purée more than half a blenderful at a time. ...
Is mole the national dish of Mexico?
While chiles en nogada may be the dish most visually representative of Mexico, with its tricolor trifecta of ingredients, mole (pronounced mo-LAY) is the undisputed national dish of the country. However, this thick, rich sauce, often served with meats and rice, comes in far more forms and varieties than many people realize.
What is traditional mole?
The mole typically contains a mixture of chiles, nuts, seeds, and vegetables. They sometimes include unsweetened chocolate, tomatoes, and raisins. Avocado leaves , epazote, and various spices might be used. Many, including the most famous Mole Poblano or Poblano de guajolote, from Puebla, said to be the first, contain chocolate.
What is the food 'mole' in Mexico?
Mole, from Nahuatl mōlli (Nahuatl pronunciation: ), meaning "sauce", is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Where did Mexican mole originate from?
MexicoMole / OriginBased on facts, Mole had its origin in pre-hispanic Mexico, when it was called mulli and was made with turkey and served in Aztec rituals and other festive occasions. One of the most treasured ingredients used in the mole is xocolatl – Aztec word for chocolate.
Where did mole sauce originated?
MexicoThe term “mole” stems from the Nahuatl world “molli,” which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings.
Is mole the national dish of Mexico?
Mole's case for being the national dish of Mexico rests on the syncretism between its European and indigenous ingredients, one that reflects that of the Mexican people. At its core, mole is a symbol of mestizaje, a proof of the amazing possibilities created by the mixture of Spanish and indigenous cultures.
Why is mole important to Mexican culture?
Early in its history, mole was the food of choice for special events and celebrations of all economic classes. Weddings in Mexico traditionally feature mole, for example, and the preparation of the delicious sauce was traditionally a robust community event, wherein each person had a part to play in the experience.
Who invented the mole sauce?
A nun at the Santa Rosa convent in Puebla is said to have invented the recipe in the 17th century, when she heard of the impending visit of Juan de Palafox, Viceroy of New Spain and Archbishop of Puebla. To honour her guest, she emptied the larder, mixing indigenous ingredients (chilli peppers, tomatoes, cocoa, etc.)
What is Mexico's national dish?
At Gastropod, we're always down to party, so here's to Mexico's true national holiday, and its true national dish: mole.
What is the most popular food in Mexico?
Tacos. Recognized as the most popular Mexican dish worldwide, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.
What is traditionally served with mole?
Traditionally mole was served with turkey, but it's now more commonly found served on top of a single piece of chicken or pork with rice on the side and with a stack of warm tortillas.
Why is mole eaten on Cinco de Mayo?
Molé Molé Poblano is the official dish of Cinco de Mayo because the day commemorates Mexico's victory over the French at the Battle of Puebla.
What ingredient is often added to mole in Mexico?
Ingredients that have been added into moles include nut (such as almond, peanut, pine nut), seed (such as sesame seed, squash seed), cilantro, seedless grape, plantain, garlic, onion, cinnamon, and chocolate. However, most versions do not contain cinnamon.
Does authentic mole have chocolate?
Is there chocolate in mole? If you think that mole sauce is a chocolate sauce, well, you are not alone. People mistakenly think that mole is also a chocolate sauce, but in reality, not all mole sauce contains chocolate. You see, there are several types of mole sauces – some may contain chocolate but others don't.
What is Mexico known for?
Mexico is known for its rich culture, ancient ruins, dazzling beaches, and incredible cuisine. Tour Mayan temple ruins by day and indulge in fantastic food while listening to the rhythms of live music by night. Lounge on tropical beaches and explore the vibrant corals and marine life of the underwater world.
Is mole from Spain?
Mole is a term used in Mexican cuisine to describe a type of sauce. The word mole (pronounced MOE-lay) comes from Nahuatl, the language of the Aztec Empire and the modern-day Nahua people, who are the largest indigenous group in Mexico. The original Nahuatl word is molli, which simply means sauce.
What is mole in Mexican cuisine?
Mole is a thick, dense sauce—it should never be runny. Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate.
How is mole made in Mexico?
To make mole from scratch, individual ingredients must be roasted and ground before being combined with stock to form the paste. This is cooked over a low heat, and stock is continuously added (alongside additional ingredients), until it reaches the desired consistency.
Is mole pre Columbian?
More recently, research shows that mole was an important part of pre-Columbian cuisine (i.e. at least 200 years before Sor Andrea and Fray Pascual!). Mole's invention can be traced back to the Aztecs—in fact the word mole comes from molli, a Náhuatl word meaning sauce, mixture, or stew.
The First Mole in the History Books
The earliest known reference to mole in historical records dates to a 16 th -century review of mesoamerican ethnography: Historia General de las Cosas de Nueva España written by friar Bernardino de Sahagún. In his account, we come to learn about Los Aztecas’ elaborate ritual preparations to honor Xiuhtecuhtli, the Aztec God of Fire.
History of Mole Fact Check: Did Nuns Really Invent the Dish for a Bishop?
Over time, as some of the indigenous women found work in convents and churches, their pre-Hispanic recipes were passed on and served outside of their tribes. Inevitably, new ingredients came by ship from Spain and other lands across the oceans—like nuts, cinnamon, anise, ginger and black pepper.
When Is Mole on the Menu in Mexico?
Some 400 years ago, mole was a time-consuming dish prepared on special occasions—and not much has changed! The process of making mole from scratch is laborious—and therefore a show of respect for those coming over, be they family, friends or national dignitaries.
7? 20? 50? How Many Moles Are There Really?
More than 50 variations of mole are said to exist, although there is no definitive culinary or official record. Lore also has it that each town in Mexico has its own traditional mole recipe—although again, there is no definitive source giving proof to each pueblo’s unique receta.
What Ingredients Are in Moles?
What makes moles different from each other is their unique combo of chiles, nuts, spices, vegetables, fruits and meats. As we break down the ingredients of your moles favoritos, how each gets its name, color and recommended food pairings starts to become clear.
Mole Amarillo
Chiles: Chilcostles or chilhuacles amarillos, guajillos, anchos, costeño amarillos Also includes: Chayote, zucchini, green beans, potatoes, and spices Serve with: Chicken or turkey, with a side of white or Mexican rice From: Oaxaca
Mole Chichilo
Chiles: Chilhuacle, ancho Also includes: Chayote, green beans, green tomato, avocado leaves, onion, garlic, tomato and spices Serve with: Chicken or turkey, with a side of white or Mexican rice, garnish with sesame seeds and slices of onion From: Oaxaca
History
Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces.
Preparation and consumption
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Varieties
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Popularity
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Origin of the Word Mole
Although many believe the word mole comes from the Spanish word moler, meaning “to grind” it actually comes from a Nahuatl (Aztec) word, molli meaning, “sauce” or “mixture.” Most people have probably never experienced an honest-to-goodness mole.
Mole Amarillo con Pollo y Verduras
2 lbs quartered red potatoes 2 lbs sliced carrots 6 okra, cut in 1 inch pieces 1 cup corn, fresh or frozen 2 cups chicken, chopped (uncooked) 1 tbs dried tarragon or cilantro 1 cup masa harina 3 cups water
Etymology and pronunciation
The name comes from Classical Nahuatl āhuacamōlli [aːwakaˈmoːlːi], which literally translates to 'avocado sauce', from āhuacatl [aːˈwakat͡ɬ] 'avocado' + mōlli [ˈmoːlːi] 'sauce'. In Mexican Spanish, it is pronounced [wakaˈmole], in American English, it tends to be pronounced / ˌɡwɑːkəˈmoʊliː /, and in British English, / ˌɡwɑːkəˈmoʊleɪ /.
History
Avocados seeds were first found in the Tehuacan Valley of Mexico around 9,000 - 10,000 years ago and have been domesticated by various Mezoamerican groups by 5000 BCE. They were likely cultivated in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name alligator pear.
Ingredients
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.
Composition and nutrients
As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado).
Similar dishes
Mantequilla de pobre ( Spanish for '"poor-man's butter"') is a mixture of avocado, tomato, oil, and citrus juice. Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.
Commercial products
Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 1 to 4 °C (34 to 40 °F).
Holiday
National Guacamole Day is celebrated on the same day as Mexican Independence Day, September 16.
Overview
History
Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces.
Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblan…
Preparation and consumption
All mole preparations begin with one or more types of chili pepper. The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the following types of chili pepper: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, huaje, cumin, clove, anise, tomato, tomatillo, garlic, sesame seed, dried fruit, herb like hoja santa, …
Varieties
Oaxaca has been called "the land of the seven moles". Its large size, mountainous terrain, variety of indigenous peoples, and many microclimates make for numerous regional variations in its food. From this has come moles amarillo, chichilo, colorado, manchamantel, negro, rojo and verde, all differently colored and flavored, based on the use of distinctive chilis and herbs. The last…
Popularity
Mole is one of the most representative dishes of Mexico, especially for major celebrations. Ninety-nine percent of Mexicans have tried at least one type of mole. The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.
See also
• List of Mexican dishes
External links
• El mole en la ruta de los dioses Comprehensive report on mole from CONACULTA