Mole (sauce)

Mole (pronounced MOH-lay) is a traditional Mexican sauce used in Mexican recipes. It is often served over meats, particularly turkey, and is a staple in Mexican celebrations, especially those marking life's milestones.

Etymology

The term "mole" originates from the Nahuatl word "molli" which means sauce or concoction.

History

Mole has a rich history in Mexican cuisine, with its origins dating back to the pre-Hispanic era. It is believed to have been a culinary gift from the gods to the people, a divine food meant to be savored and appreciated.

Ingredients

Mole is a complex sauce that can contain over 20 ingredients. The ingredients can vary, but most mole recipes include a mixture of nuts, fruits, chili peppers, and spices such as cinnamon, cumin, and cloves. Some versions also include chocolate, which gives the sauce a rich, dark color and a unique flavor.

Varieties

There are several varieties of mole, each with its own unique flavor profile. The most well-known is probably mole poblano, which is a dark red or brown sauce typically served over turkey. Other popular varieties include mole verde, which is a green sauce made with pumpkin seeds and green chilies, and mole negro, which is a dark, rich sauce made with chocolate and a variety of chilies.

Preparation

The preparation of mole involves a lengthy process that can take up to a day to complete. The ingredients are first roasted and then ground into a fine powder or paste. This mixture is then slowly simmered until it becomes a thick, rich sauce.

Cultural Significance

Mole is more than just a sauce in Mexican cuisine. It is a symbol of Mexico's cultural and culinary diversity. Each region, and indeed each cook, has their own version of mole, making it a truly unique and personal dish.

See Also

• Mexican cuisine
• Chili pepper
• Chocolate
• Cumin
• Cinnamon

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