Most people associate Mole sauce with either Puebla or Oaxaca, but the origin of mole poblano is still contested. It’s the dense, wealthy, chocolate-flavoured sauce produced so famous in the colonial mountain town of Puebla, Mexico.
Mole is a traditional sauce that was initially used in Mexican cuisine, as well as in those sauce-based dishes. Outside Mexico, mole poblano is often referred to specifically. The word is used for several sauces in modern Mexico, some of which are quite different, including black, red, or colorado, yellow, green, almendrado, de olla, guacamole, and pipián.
A Mole sauce usually includes fruit, chilli pepper, nut, and spices like black pepper, ginger, or cumin.
About Mole Sauce Recipe
Moles come in different flavours and ingredients, with the prevalent factor being chilli peppers. The classic version of the mole, however, is the variety called mole poblano, a dark red or brown sauce served over meat.
The dish has become a culinary symbol of Mexico’s mestizaje, or a mixture of indigenous and European heritage, both for its kinds of ingredients and its legends.
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