What is mole?
Part of our Ultimate Guide to World Cuisine. Click to see more answers to your questions.
Mole, pronounced “moh-lay,” is a term that many associate with a rich, flavorful sauce intrinsic to Mexican cuisine but is also found in variations across other Latin American cuisines. This savory yet sometimes sweet concoction embodies a blend of diverse ingredients that mirrors the cultural tapestry of the regions from which it originates.
In Mexican cuisine, mole is a symbol of the country’s culinary artistry, with recipes often passed down through generations. A classic mole sauce combines ingredients like chili peppers, chocolate, fruits, spices, and sometimes even bread to thicken the mix. The elements meld to form a complex and harmonious sauce.
“One of the most succulent dishes is mole, a dark pudding-like dressing that usually bathes chicken. The truly special thing about it in Mexico is that it is prepared differently in different parts of the country which, in turn, serves as a great way to become acquainted with the varied offerings of the land. In some places, it’s sweeter, in other more herb driven.” –https://dayofthedead.holiday/
Mole is often served atop turkey or chicken, but its versatility lends itself to an array of other dishes. Here is Michael A. Gardiner’s recipe for Almond Mole (Mole Almendrado), reprinted with permission from Cali-Baja Cuisine (2023 Rizzoli.) Mole almendrado would certainly work well with poultry but perhaps pairs even more successfully with roasted vegetables.
Puebla and Oaxaca are frequently lauded as the birthplaces of some of the most renowned varieties of mole. Oaxacan moles can range in color and flavor profiles – red, yellow, green, black, and coloradito, each offering a distinct experience. The ingredients and cooking methods reflect the regions’ indigenous and colonial histories.
The process of making mole is not overly complicated. Traditionally, each ingredient is roasted and ground, releasing flavors that are then meticulously blended. While there are quick recipes for the modern cook, traditional mole making is a time-honored ritual.
Outside of Mexico, other Latin American countries have adopted and adapted the concept of mole, weaving it into the fabric of their own culinary traditions. In these adaptations, ingredients native to each specific region are often incorporated, celebrating local flavors while paying homage to the original Mexican sauce.
