Mole is a traditional Mexican sauce that consists of a complex blend of ingredients including chili peppers, spices, nuts, seeds, and chocolate. It has a rich, thick texture and a deep, smoky flavor. Mole can come in many varieties but the most common and well-known is mole poblano which hails from the state of Puebla. Let’s take a closer look at what goes into this iconic Mexican sauce.
Origins and History of Mole
Mole has its roots in Mexico’s complex culinary history which combines indigenous ingredients and cooking techniques with Spanish and African influences. The name “mole” comes from the Nahuatl word “moli” meaning sauce or concoction. References to early moles appear in Aztec texts dating back to the pre-Columbian era.
When the Spanish arrived in Mexico in the 1500s, they brought European ingredients like cinnamon, cloves, nuts, and chocolate. These new ingredients were incorporated into moles, transforming them into the complex, multilayered sauces we know today. The people of Puebla in particular became renowned for their mole recipes. By the 1800s, mole poblano had become Mexico’s national dish.
Ingredients in Mole Poblano
Mole poblano contains somewhere between 20-30 ingredients. While there are many variations, a traditional mole poblano includes:
Chilies
A variety of chili peppers provide mole’s signature spiciness and smokiness. Ancho and mulato chiles are essential. Other types like chipotle, pasilla, and guajillo are also commonly used.
Spices and Herbs
Spices like cinnamon, cloves, cumin, thyme, oregano, and Mexican oregano (a closely related herb) add layers of fragrance. Black pepper and bay leaves add subtle aromatics.
Nuts and Seeds
Peanuts, almonds, sesame seeds, and pumpkin seeds provide texture and nutty, earthy flavors.
Dried Fruit
Dried fruits like raisins, prunes, and plantains bring sweetness.
Chocolate
Chocolate ties all the flavors together. The cacao contributes a slight bitterness and gives mole its signature brown color.
Thickeners
Ingredients like stale bread, tortillas, crackers or cornstarch help thicken the sauce.
Aromatics
Onions, garlic, and tomatoes provide subtle underlying flavors.
Stock
Chicken or turkey stock or broth brings everything together into a rich, cohesive sauce.
Method for Making Mole Poblano
While the ingredients list for mole poblano is long, the preparation method is relatively straightforward:
- Soak the dried chiles in water to rehydrate them, then blend them into a smooth paste along with spices and a small amount of stock.
- Toast the nuts and seeds and grind them into a powder.
- Saute aromatics like onions, garlic, and tomatoes in a bit of oil.
- Simmer the nut and seed powder, chile paste, aromatics, chocolate, and remaining stock together until thickened.
- Finish with touches of seasoning like salt and sugar.
This produces a dense, ultra-rich mole sauce that is the cornerstone of authentic mole poblano. The sauce is served over meat – traditionally turkey or chicken – and accompanied by rice and beans. It takes time and effort to make but the complex flavors make it worth it.
Variations and Types of Mole
While mole poblano is the best known, it is just one of many types of mole sauce found across Mexico. Other popular varieties include:
Mole Negro
Mole negro from the Oaxaca region gets its inky black color from charred chiles. It has a robust chile flavor and is quite thick.
Mole Verde
Mole verde from the San Pedro Atocpan area uses green ingredients like tomatillos, cilantro, and herbs. It has a bright, tangy flavor.
Mole Amarillo
Mole amarillo from the Acapulco region features guajillo chiles, peanuts, and yellow tomatoes for a bold golden color.
Mole Coloradito
Mole coloradito from Oaxaca mixes classic mole poblano with another sauce called coloradito made from ancho chiles.
Pipián
Pipián mole uses pepitas (pumpkin seeds) as the main thickening agent rather than other nuts.
While recipes vary throughout Mexico, a well-made mole always has depth, complexity, and a subtle heat that brings all the ingredients into perfect balance.
Nutritional Highlights of Mole
Despite its high calorie count, mole has some nutritional redeeming qualities:
- It contains antioxidants from chili peppers, chocolate, and spices.
- Nuts and seeds provide protein and healthy fats.
- Using dark chocolate adds iron, magnesium, and fiber.
- Dried fruits provide natural sweetness and nutrients.
- It uses wholesome ingredients and homemade stock as a base.
When enjoyed in moderation as part of an overall healthy diet, mole can be a nutritious component of Mexican cuisine.
Nutrition Facts for 1/2 Cup of Mole Poblano
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Fat | 29g |
| Carbs | 36g |
| Protein | 11g |
| Fiber | 10g |
| Sodium | 790mg |
Where to Find Authentic Mole in Mexico
For travelers hoping to sample genuine mole while in Mexico, here are some of the best places to look:
Puebla
As mole’s original home, Puebla has plenty of restaurants serving freshly made regional mole poblano. Top spots include La Surtidora and El Mural de los Poblanos.
Oaxaca
Head to Oaxaca to try rich, chocolatey black mole negro. Recommended restaurants include Los Danzantes, Casa Oaxaca, and La Teca.
San Pedro Atocpan
Visit this mole verde hot spot just outside Mexico City. Top local restaurants include Rancho Aurora and Venta de Atole.
Mexico City
Mexico City has high-end eateries focusing on elevated mole dishes like Pujol and Quintonil.
Acapulco
Seek out mole amarillo at local favorites like La Cabaña de Caleta and El Zorrito.
Key Takeaways
Here are some key facts about the uniquely Mexican dish mole:
- Mole is an ancient sauce that combines indigenous and Spanish influences.
- Mole poblano from Puebla is the most famous type but many regional variations exist.
- Core ingredients include chili peppers, chocolate, nuts, spices, seeds, dried fruit, and broth.
- Making mole is labor intensive but yields an incredibly rich, complex sauce.
- When homemade, mole can be relatively healthy despite its high calorie content.
- Travelers can experience authentic mole in places like Puebla, Oaxaca, and Mexico City.
With its long history and status as Mexico’s national dish, mole remains an iconic symbol of the nation’s culinary achievements. Its complex but balanced flavors continue to delight locals and visitors alike.
Conclusion
Mole is a quintessential Mexican dish with a storied history dating back hundreds of years. This thick, aromatic sauce relies on an orchestration of over 20 ingredients – from smoky chili peppers to bitter chocolate – to create its legendary depth of flavor. While many types of mole exist across Mexico’s diverse regions, the classic mole poblano from Puebla remains the gold standard. With its intense labor of love required for preparation, mole is also a cultural symbol of Mexican identity and cuisine. For cooks willing to seek out authentic recipes and ingredients, mole poblano is a rewarding showcase of everything that makes Mexican food so beloved worldwide.