Ole – Mole

The history of Mole

While most people think mole as a Mexican chocolate with spicy variation of hot peppers sauce, the word is actually derived from moler “to crush” and is used in Latin American and Caribbean cultures to refer to any sauce made from Molcajete – ground ingredients.

The term mole stems from the Nahuatl world molli, which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, cocoa, spices, nuts and dried fruits.

I have altered the basic recipe toward the Puebla style version due to the lack of some ingredients, which are included in the sauce of the iconic “Mole Poblano.” By omitting a few… made it “interesting and delicious.”

“The flower wars” as Puebla was called in the 15th century, is a Pre-Columbian era planned city.

“Walking through the streets of Puebla “Flower wars” is a fascinating experience to see all the magnificent architecture; among them, are the churches where following by cantinas people takes a tequila shot served in gorgeous Talavera pottery and afterward –  walks to the church for praying. This is sometimes a repetitive scene.

We may enjoy the spicy-sweet,

  Bitterness of same,

  The simple, happy

  Capsaicin of the brain.”

A special “Thank you” to Kathy Shapiro for joining the cooking “Ole – mole” fun!

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