Taste of Mexico: Mexican Mole

Mole is one of the best dishes in the Mexican cuisine, which is deeply connected to special occasions and celebrations – this is not a coincidence. Mols are more than just sauces; They include many foundations of our gastronomy MaizeOvarian ChiliOvarian Tomatoes, And Quelites. At the same time, Mole is the result of the evolution of the centuries, the refinement in the generations. Not surprisingly, many of the best restaurants of Mexico have a signature meal.

Mulley in Nahuwat

Mulley in Nahuttal means “sauce” or “floor mix”, and Hispanic pre -cultures are the best in creating them. They were directed by the need and the creativity of the culinary, and they had exceptional talent to combine different materials. Different types Bubble Created by grinding various ingredients such as chillies, tomatoes, pumpkin seeds and herbs. Once they cooked, they covered different meats such as Armadillo, duck, Iguana or even Xoloitzcuintli (yes, dog).

I want to turn your attention away from the dog and turn to the grinding body challenge Bubble Used to be. A long time ago, the choice of a ninja blender is a “metad”, which is used with a small handed stone to grind a flat stone slab. Considering the physical effort needed to make mole, it is not surprising that it was often created for religious ceremonies or most special ceremonies.

Mole in Spanish

Without arrival in Spanish, the mole would have been a very simple combination of materials. However, due to the wide trade networks already installed, many mole recipes are very interesting.

Mexico was a Spanish colony, Mol – and the entire Mexican cuisine – coordinated new flavors from all over the world. Garlic and pepper came from the Middle East, from Coribi, Cinnamon from Egypt, Cinnamon from Sri Lanka, Cinnamon from Indonesia, Saffron from Spain, and Sesame seeds from India, silis, maize, tomato and tomato Quelites. The flavors of the Mexican cuisine, especially Molin, changed forever. At the end of the colonial period, in 1817, the growing list of mole products was called chocolate.

300 mole

“300 Moles” may seem like a carney novel or a trendy restaurant in Mexico, which serves small parts, but this actually refers to the number of documented mole recipes we have today.

Mols can be classified into many types: light, rope, thick, climols, couchmandels (this is my unique favorite), and Byphens. Now, I know that there are pure people who argue it Bibion Not really a mole, but I don’t deserve to solve that debate, so I will leave it on this list.

Many historical records of these recipes contain deleted intriguing legends.

Which mole should i try?

I would say all of them, but if I had to give you a list of spies that my must try, these would be my top five:

1. Mol Poplano: This is one of the most popular types. Its raw material is included in almonds, walnuts, bananas, chocolate, Chilean, Chile Anjo, Chile Multo and Chipot. You can find it on any supermarket or local market. Don’t worry-despite the list of long items, a well-prepared mole should not regret your stomach.

2. Spot: If I see this on a menu, I will definitely order it. This Mole, originated from Puebla and Okshaka, was created for festive occasions. It provides a unique combination of sweet and delicious flavors, which contain tomatoes, chili ango, almonds, peanuts, raisins, bananas, pears, apple, pineapple, peach and sweet potatoes.

3. Pat Mole: The common of Hitco, Dilaxala, Puebla and Mexico City is suitable for the cold weather. This means that, of course, Mexican moms prefer to serve a steam bowl during the hot summer days. This dish is a soup and 100% Mexican than a sauce. Green beans in its ingredients, corn, SanototOvarian XoconostleSquash, potatoes, dried chillies, and Ebazote.

5. Green Bibion: This dish is very favorite to the Mexica Prabhu, and I can enjoy it every day (perhaps Mexica Prabhu). This mole is made from grilled pumpkin seeds, squash or Chilagayot (we will discuss in the future articles), green tomatoes and Chile boblano or Chile Serono. Additional materials vary in regional, city and even home. Eating green mole is a luxurious experience-this is a complete endeavor.

A dish that defines Mexico

Guys, Mole is more than a meal – this is an experience. I really believe that Mole reflects who we are as Mexican people: the complex mix of many components obtained from the near and far. Mole preparation is the act of love; We need a labor effort to please those who are very concerned. We celebrate our lives with Mol, and we respect our ancestors in Thea de Mourtos.

Mol, like Mexico, is something that needs to be enjoyed at least once in a lifetime.

Did you try something mole? What is your favorite or different?

Maria melandez A Mexico City Food blogger and influencer.