We love Mexican food of all varieties, none is more distinctive than the magic of Mexican mole. I have posted about 7 of my favorite food and drink experiences in Mexico. Mexican cuisine is renowned for its rich and complex flavors, however for me, the most unique and delicious ingredients in the country's culinary tradition is mole. Mole is a type of sauce that originated in Mexico, and is made from a complex blend of ingredients, including several chili peppers, spices, and sometimes chocolate. The result is a sauce that is simultaneously spicy, sweet, and savory, and that is used to flavor a wide range of traditional Mexican dishes.
The Mole Legends
Friar Pascual
According to legend, mole was created by accident. As the story goes, during colonial times, the Viceroy was expected to visit a monastery in Puebla. Friar Pascual, tasked with preparing the meal, nervously tried to tidy up the kitchen as he worked. In his haste, he gathered chilies, onions, chocolate, and other ingredients into a bowl—and accidentally spilled them all into a pot where a turkey was cooking. To everyone’s surprise, the resulting dish was delicious, and mole was born.
Convent of Santa Rosa
While this is just a legend, there’s a more believable story that occurs in the Convent of Santa Rosa in Puebla. Here, the nuns were preparing a meal for a distinguished guest. One nun, María, made a sauce with chilies that ended up being too spicy, so she mellowed it with almonds, nuts, and chocolate. This balance of flavors led to the creation of mole, a dish refined over centuries to the rich, complex sauce we know today.
There are many different types of mole, each with its own unique flavor profile, but some of the most famous and widely used include negro, poblano, green, yellow, brown and red.
Negro Mole
My favorite mole of all is the Oaxacan born Negro mole. It is one of the most complex and intense of all the mole varieties. It is made with a blend of dried chili peppers, nuts, spices, and chocolate, and often takes several hours to prepare. The result is a thick, dark sauce that is perfect for flavoring meats like chicken, beef, or pork. We have tried to make our own, but our first try was a bit of a failure. We will certainly try again.
There are many different recipes for negro mole, and each region of Mexico has its own unique take on the sauce. Some recipes call for the inclusion of fruits like bananas or plantains, while others use a blend of spices like cinnamon, clove, and cumin to give the sauce its distinctive flavor. It is a strong earthy flavor with a bit of a bitter end, so it will not appeal to everyone.
Poblano Mole
Poblano mole, also known as mole poblano, is perhaps the most famous of all the mole varieties. It is made with a blend of dried chili peppers, nuts, spices, and chocolate, much like negro mole, but is lighter in color and has a slightly milder flavor.
Poblano mole is often used to flavor dishes like chicken or turkey, and is a staple of traditional Mexican cuisine. It is believed to have originated in the state of Puebla, in central Mexico, and is now enjoyed all over the world.
Yellow Mole
Yellow mole, or mole amarillo, is a much milder and sweeter variety of mole. It is made with a blend of chili peppers, garlic, onion, and tomato, as well as fruits like pineapple or plantain, which give the sauce its distinctive sweetness.
Yellow mole is often used to flavor fish or vegetables, and is a popular choice for vegetarian and vegan dishes. It is typically lighter in color than other mole varieties, and has a thinner consistency.
Mole Verde: A Nutty, Green Delight
Mole Verde is another popular type, especially in Oaxaca. This mole stands out with its vibrant green color and unique flavor, achieved through the use of pumpkin seeds, green tomatillos, green chiles, and fresh herbs. Mole Pipián Verde is often served over pork or chicken, providing a refreshing contrast to the darker, richer moles.
The nutty taste of the pumpkin seeds gives this mole its characteristic flavor, which is savory and slightly tangy. It’s a lighter mole compared to Mole Negro or Mole Poblano, and it’s commonly accompanied by rice, tortillas, and sometimes bread.
Don't confuse it with salsa verde which is a simpler tomatillo based sauce. In our experience, we have not found true green mole in restaurants. This author hopes to make a trip to Oaxaca and experience various moles at their root source.
Brown Mole
Brown mole, or mole colorado, is a slightly sweeter and milder version of negro mole. It is made with a blend of chili peppers, nuts, and spices, and often includes ingredients like raisins or prunes to give the sauce its distinctive sweetness.
Brown mole is often used to flavor meats like chicken or beef, and is a popular choice for tacos, enchiladas, and other traditional Mexican dishes. It is typically darker in color than yellow mole, but lighter than negro mole.
Mole Rojo: The Spicy, Fiery Favorite
Mole Rojo, or Red Mole, is one of the seven famous moles of Oaxaca. It shares some ingredients with Mole Negro, but its signature comes from using guajillo and ancho chiles, which give it a reddish color and a spicier flavor. This mole is often served with chicken or pork and is known for its heat, so it’s a perfect choice for those who enjoy spicier food.
With Mole Rojo, the flavors of the chiles are at the forefront, providing a spicy and slightly smoky flavor that makes it stand out. Many people consider Mole Rojo to be one of the more challenging moles to make, as achieving the right balance of spice and depth requires a practiced hand.
Summary
In conclusion, mole is a unique and delicious ingredient in Mexican cuisine, with a long and rich history. Whether you prefer the intense and complex flavors of negro mole or the mild and sweet taste of mole Amarillo, do keep your eyes open for mole options on menus in Mexico. Or give a try a making your own magic of Mexican mole at home.
