Mexican Mole

Mexico’s Mole   Mole is considered a party dish in Mexico. The word comes from the root word “Imolli”, which means ground, as in ground beef, so that in truth, any dish with ground ingredients as a basic aspect could be called a “mole”. There are some mistaken beliefs with respect to mole, such as that it is a sauce that, as its principal base uses chilies, spices, dry fruits and chocolate. In reality, that means of preparation only refers to a limited variety within Mexico. Another incorrect concept is that because it is a dish that chock full of spices and condiments it falls heavy on the stomach and is hard to digest. That simply is not true. The world of moles in Mexico is as varied as its different regions. The “Mole Poblano” is one of its best known versions, sweet and delicious with complex flavors including a touch of chocolate. In the state of Oaxaca, because of its diverse regional tastes and its rich culture, we find some of the best moles. The king of all them is the “black mole” and if we cook it for seven days it becomes the magnificent “ashes mole” that is eaten best, only with the finest champagne.   One of the most unusual of the moles in Mexico is the “black chichilo” made with chilhuacles chillies, the hardest to find in mexico, only to be found in the central valleys of Oaxaca. And don’t forget the “Amarillo” (yellow) or “Coloradito” (pink), simple moles that add a variety of colors when combined to form the joy of the Oaxacan Guelaguetza. Among the lightest moles are three exquisite green versiong whose herbal flavors and freshness make it difficult to decide which is the best, whether the one from the State of Mexico, the one form Michoacan or the one from Oaxaca. They do not compare at all with the dark sauce moles.   If we take a tour through the Sierra of Veracruz we will find a very special mole that is the “Mole de Xico”, delicious because of its mix of flavors; prunes, dry fruits and ancho, mulato and pasilla chilies. In the Yucatan Peninsula and southeast Mexico in genera, we find the “chimole”, a dish based on achiote, pumpkin seeds, burnt tortilla, ancho and sweet chilies. The moles, because of their variety, complexity and spiciness assure that their marriages with wines are as varied as each dish. The marriage gives the dish an added intensity with relation to the wine.

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