{"id":10364,"date":"2021-11-08T08:19:54","date_gmt":"2021-11-08T13:19:54","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=10364"},"modified":"2022-09-30T13:05:18","modified_gmt":"2022-09-30T17:05:18","slug":"what-is-mole","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2021\/11\/08\/what-is-mole\/","title":{"rendered":"Mole: Foods Demystified"},"content":{"rendered":"\n

When most Americans think of mole, they think of spicy chocolate. However, that is only one piece of a very large puzzle. So, what is mole sauce exactly? Today we will explore mole\u2019s history, varieties, and flavor notes.<\/p>\n\n\n\n

\"Mole\"<\/figure>\n\n\n\n

What Is Mole?<\/h2>\n\n\n\n

Mole (pronounced MOH-lay) is Mexico\u2019s national dish. The word \u201cmole\u201d comes from the Nahuatl word m\u014dlli, which is most easily translated into \u201csauce\u201d. Mole consists of many moving parts and is a true labor of love. There are often long preparation times involved with roasting and grinding its ingredients. Some moles can take days to prepare.<\/p>\n\n\n\n

\"Mole
Mole preparation.<\/figcaption><\/figure>\n\n\n\n

There are as many as 300 varieties of mole<\/a>, with many kinds using 10-35 ingredients. Colors can range from colors green, black, brown, pink, red, and yellow. Depending on its color, mole sauce can be mistaken for adobo or enchilada sauce because of their similar appearances.<\/p>\n\n\n\n

\"Honey
Some of the essential ingredients used for creating mole.<\/figcaption><\/figure>\n\n\n\n

Most moles, if not all of them, are pureed and include dried chili peppers, aromatics, fruit, and thickeners<\/a>. The most well-known variety in the United States is mole poblano, which is a dark, complex sauce made from bitter chocolate and chili peppers.<\/p>\n\n\n\n

Mole is typically served with meat and rice but can be used as a condiment for anything people choose, similar to hot sauce. It is a sauce very near and dear to families in Mexico, especially when that experience is shared.<\/p>\n\n\n\n

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Who Invented Mole?<\/h2>\n\n\n\n

Mole\u2019s origin story is shrouded with intrigue and debate<\/a>. Some say it was created by nuns from a convent in Puebla. Others claim the Aztecs served it to a Spanish conquistador. What we do know for sure is mole has been around for a very long time and has pre-Hispanic roots in what is now known as Mexico.<\/p>\n\n\n\n

\"Mole\n\"<\/figure>\n\n\n\n

Different Types of Mole<\/h2>\n\n\n\n

Somewhat similar to curry<\/a>, mole is more of a concept or family of dishes rather than a specific dish. In fact, mole in Mexico doesn\u2019t just vary region-to-region or state-to-state. Instead, it varies village-to-village. If you were to go on a mole food adventure through Mexico, the options and discoveries are seemingly endless. The Mexican states best known for their mole, however, are Oaxaca and Puebla. <\/p>\n\n\n\n

Here is a short list of mole varieties as well as some notable ingredients:<\/p>\n\n\n\n