The very traditional mexican 'Mole'
Mole, today pronounced 'Molay', refers to different sauces that are very
characteristic of Mexico, and it's ancient Mesoamerican heritage.
Moles are thick sauces used over chicken or turkey, also used in many different dishes such as in enchiladas, tamales, tacos de mole etc...; an authentic Mole usually has a long ingredient list and takes time to make.
The word itself comes from the náhuatl language, which is the mother-tongue of the Aztecs.
In náhuatl, mulli or molli means concoction; and from this Aztec word, "mole" today has become a generic word
used to describe the numerous variants of this thick mexican sauce.
The interesting thing about mole
is that many people from the US or Europe have never tasted anything like it. The most well-know Mole is probably
the Mole Poblano or the Mole Negro from Oaxaca; there is also the mole verde for those who might not like the idea of chocolate in a sauce, but there are many more. Please naviguate through this page to learn more about this mexican delicacy...
read each recipe and see which one you would like to try. Ingredient
availability could be problematic in certain areas as you might not find all the
different kinds of chiles and ingredients.
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