"moles" news and stories

There are many dishes in which the sauce can overwhelm the rest of the meal. But mole is not just a sauce; it's also the focal point of the dish. The meat that accompanies the mole plays a secondary role. Mole consists of nuts, chilies, and spices that are toasted and ground to release their spicy-sweet aroma. Mole poblano from the state of Puebla is also made with chocolate. Hence, its nickname chocolate sauce.

The word "mole" derives from the Náhuatl (language that dates back to the Aztecs) word "molli". The process of making mole is lengthy and it usually involves toasting ingredients, slow-roasting, pureeing, and frying fresh herbs. But, at the end, you have a dish full of deliciously complex tastes, a rollercoaster of flavors. And, if you're looking for the most thrilling gastronomic ride, head to the city of Oaxaca, known as the "Land of Seven Moles."

In Zarela Martinez's book "Food & Life of Oaxaca", renowned Mexican chef shares an incredible recipe for Teotitlan-style black mole. Another recipe to try out is turkey enchiladas with mole sauce. I have just recently been exposed to this fascinating sauce, and I cannot stop thinking about its richness and the fact that there are so many more for versions for me to try.

On Saturdays, when you enter the bright colored 17th-century colonial town of San Angel, a suburb of Mexico City, there is an outdoor crafts market in the Plaza San Jacinto. Not only can you find a large selection of handicrafts, but you will also see vendors selling rich sweet candied fruits and fresh fruits with chili seasonings. The highlight of any culinary trip to San Angel is the enclosed food market just around the corner from the square.

Upon entering this market, you'll notice the aroma of fresh tacos and the smell of salty pork rinds being fried and seasoned with chili pepper. Taquerias and butchers border the market. The middle is full of poultry stands, produce vendors, and incredible vendors of chilies and moles.

I highly suggest checking out Don Felix for all things related to chilies and moles. If you speak and understand Spanish, I encourage you to talk with Felix about his different products. I purchased two different kinds of chili peppers: arbol and ancho. He explained that chilies arboles are hotter while the ancho are more mild. Finally, he explained how to prepare them in making salsas and other Mexican dishes. His mole almendrado was extremely delicious cooked with chicken. Check out the gallery below and see the market for yourself.