The masterpiece of Mexican cuisine

The world-famous sauce can contain more than 30 ingredients and requires a painstaking making process, which can take weeks, undoubtedly is the pinnacle work of Mexican cuisine and tells us the history of Mexico through each of its components. Mole is a criollo dish, born during Mexico’s colonial period, its origin and name can be traced to pre-Columbian times. The word “mole” comes from “mulli”, which in Náhuatl, the ancient language of the people of Central Mexico, means sauce or mixture. The ancient chronicles tell us that the Aztecs would blend different types of chili with tomatoes, cacao, and spices. There are so many varieties of mole that it would take an entire life to taste them all. Here we introduce you to some of the most famous, and other less known, which you will want to try. Keep reading and let yourself be amazed!

Mole Poblano

The original and most famous type of mole was created by the nuns of the convent of Santa Clara in the 17th century. The main ingredients of this reddish sauce are dark chocolate, almonds, as well as various types of chili, spices, and sesame. The traditional recipe is served with turkey and is a quintessential celebratory dish. 

Mole Negro de Oaxaca

The most famous of the seven types of mole of the State of Oaxaca, and the variety with the largest number of ingredients, 34 in total, including avocado leaf, black chilhuacle chili, and chocolate, which confer it its characteristic dark tonality, plus raw sugar, making it sweeter than the red varieties. The Mole Negro is a traditional day of the dead dish, but it is so popular that you can enjoy it at any time of the year. 

Mole Blanco de Novia

This elegant and delicate dish was born in the State of Puebla, and as its name implies, it is a “bridal platter” that was created to be served at wedding parties. The ingredients of this recipe are light in color: peeled almonds, white pine nuts, peanuts, plantain, chile güero (white chili), and blond raisins. The cost of some of these ingredients makes this dish a delicacy reserved for the most special occasions. 

Mole Verde

Also known as Pipián, Mole Verde is a classic of Mexican gastronomy, which belongs to the moles from Oaxaca, even though there are varieties in other states, such as Puebla, Guerrero, and Morelos. The main component of Mole Verde is pumpkin seed, blended with other ingredients green in colors, such as green chili and tomato, aromatic herbs, and Mexican pepper leaf, which confers a unique flavor to this dish. 

Mole Rosa

One of the most amazing and exotic interpretations of mole, Mole Rosa is one of the best-kept secrets of the State of Guerrero. The idea of creating a pink mole was born in the Magic Town of Taxco as a tribute to the gorgeous Parish of Santa Prisca, built in pink quarry, and is regarded as the highest expression of the New Spanish baroque architecture. The Mole Rosa recipe contains regional ingredients, such as pecans, pink pine nuts, chipotle pepper in adobo sauce, and spices. Its unique color is created with beet and garnished with rose petals.

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