Mole Cooking History

469 Words2 Pages
I am providing culinary history for the following DISH: Mole

Moles are the great sauces of Mexico, richly spiced and undeniably refined. They are complex and can be comprised of some 15 to 30 ingredients. To make mole you would need “need spices like cloves, oregano, cumin and bay leaves; nuts and seeds like almonds, pumpkin seeds and walnuts; lard; sugar or chocolate; dried chili peppers like chile ancho, mulato, poblano and chipotle; and dried or fresh fruits and vegetables like bananas, pineapple, celery and squash.” The list can go on and on depending on the type of mole you are making. Mole is famously known for the usage of chocolate, and then combining it with turkey or chicken. Unlike popular belief chocolate is not always used to
…show more content…
Many people consider the famous Mole Poblano (from Puebla), which contains ingredients such as turkey and chocolate to represent the pinnacle of the Mexican cooking tradition. “While Mole Poblano is considered to be the national dish, it is by no means the only mole.” “Mole can be anything from dark and thick to soup-like and bright green, with red, yellow and black moles each claiming aficionados in different regions.”

Oaxaca is celebrated for its seven classic moles. “You would find a healthy mix of various chiles, onions, tomatoes or tomatillos; spices like cinnamon, cloves, and/or allspice; herbs such as epazote, hoja santa, and avocado leaves; seeds like pumpkin or sesame; plus garlic, vanilla, the occasional plantain or raisin.” “The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and just as thick and rich. It also includes chocolate, as well as chili peppers, onions, garlic and more.”

The following is how this DISH evolved in the
…show more content…
Well the truth is nobody knows for sure! There are popular legends but unlike popular belief Mole is not an ancient Aztec dish. “The Aztecs used chocolate for religious ceremonies and medicinal purposes. It is doubtful however that they would use chocolate in a recipe.” Experimenting with chocolate came after the Spanish conquest. When the Spanish arrived to the “New World” they gradually brought their culinary “Old World” remnants. Thus started the fusion between “Old World” and “New World” ingredients. For example, “It has been pointed out by culinary anthropologists that very few of the ingredients in mole poblano were indigenous to the New World. The native chiles and chocolate, as well as the turkey itself, were indispensable in creating the dish, but almost all the spices were Old World ingredients. In contrast, nearly all the seasonings in Oaxaca's green mole are herbs native to the region.” We know one thing for sure it is a true mestizo

More about Mole Cooking History

Open Document