Mole (; from

Nahuatl Nahuatl (; ), Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about Nahua peoples, most of whom live mainly in Central Mexico and have smaller ...

''mōlli'', ), meaning 'sauce', is a traditional sauce and marinade originally used in

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...

. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer), mole negro (black mole), mole rojo (red mole), mole verde (green mole), mole poblano, mole almendrado (mole with

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

), mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián (mole with

squash seed A pumpkin seed, also known in North America as a pepita (from the Mexican es, pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically ...

), mole rosa (pink mole), mole blanco (white mole), mole estofado, tezmole, clemole, mole de olla, chimole,

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

(mole with

avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family (Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for i ...

) and huaxmole (mole with huaje). Generally, a mole sauce contains fruits, nuts, chili peppers, and spices like

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

, or

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

guajillo and ancho chili, as well as a number of other ingredients found in moles.

History

Two states in Mexico claim to be the origin of mole:

Puebla Puebla ( en, colony, settlement), officially Free and Sovereign State of Puebla ( es, Estado Libre y Soberano de Puebla), is one of the 32 states which comprise the Federal Entities of Mexico. It is divided into 217 municipalities and its cap ...

and

Oaxaca Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the political divisions of Mexico, Federative Entities of Mexico. It is ...

. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico's

mestizaje (; ; fem. ) is a term used for racial classification to refer to a person of mixed Ethnic groups in Europe, European and Indigenous peoples of the Americas, Indigenous American ancestry. In certain regions such as Latin America, it may also r ...

, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin. A common legend of its creation takes place at the Convent of Santa Clara in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including nuts, chili peppers, spices, day-old bread and a little

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

. They killed an old

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

, cooked it and put the sauce on top; the archbishop loved it. When one of the nuns was asked the name of the dish, she replied, "I made a mole." Mole is an archaic word for mix; now this word mostly refers to the dish, and is rarely used to signify other kinds of mixes in Spanish. A similar version of the story says that monk Fray Pascual invented the dish, again to serve the archbishop of Puebla. In this version, spice containers were knocked or blown over so that their contents spilled into pots in which chicken was cooking. Other versions of the story substitute the

viceroy A viceroy () is an official who reigns over a polity in the name of and as the representative of the monarch of the territory. The term derives from the Latin prefix ''vice-'', meaning "in the place of" and the French word ''roy'', meaning "k ...

New Spain New Spain, officially the Viceroyalty of New Spain ( es, Virreinato de Nueva España, ), or Kingdom of New Spain, was an integral territorial entity of the Spanish Empire, established by Habsburg Spain during the Spanish colonization of the Am ...

, such as

Juan de Palafox y Mendoza Juan de Palafox y Mendoza (26 June 1600 – 1 October 1659) was a Spanish politician, administrator, and Catholic clergyman in 17th century Spain and a viceroy of Mexico. Palafox was the Bishop of Puebla (1640−1655), and the interim Archbisho ...

in place of the archbishop. MaravillasMoleSPA

Modern mole is a mixture of ingredients from North America, Europe, Africa, and Asia making it one of the first intercontinental dishes created in the Americas. Its base, however, is indigenous.

speakers had a preparation they called mōlli or chīlmōlli (), meaning "chili sauce".Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, fro
link
In the book General History of the Things of New Spain,

Bernardino de Sahagún Bernardino de Sahagún, OFM (; – 5 February 1590) was a Franciscan friar, missionary priest and pioneering ethnographer who participated in the Catholic evangelization of colonial New Spain (now Mexico). Born in Sahagún, Spain, in 1499, he ...

says that mollis were used in a number of dishes, including those for fish, game and vegetables. Theories about the origins of mole have supposed that it was something imposed upon the natives or that it was the product of the baroque artistry of Puebla, but there is not enough evidence for definitive answers. Despite the fact that a very large number of mole recipes were to be found throughout prehispanic

Mesoamerica Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. W ...

, few if any contained chocolate, the

Mexica The Mexica (Nahuatl: , ;''Nahuatl Dictionary.'' (1990). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/ref> singular ) were a Nahuatl-speaking indigenous people of the Valley of Mexico who were the rulers of ...

reserving the use of chocolate for

beverages A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...

. In the writings of

Sahagún Sahagún () is a town and municipality of Spain, part of the autonomous community of Castile and León and the province of León. It is the main populated place in the Leonese part of the Tierra de Campos natural region. Sahagún contains some ...

, there is no mention of it being used to flavor dishes. Most likely what occurred was a gradual modification of the original molli sauce, adding more and different ingredients depending on the location. This diversified the resulting sauces into various types. Ingredients that have been added into moles include nut (such as almond,

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small ...

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

), seed (such as

sesame seed Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

, squash seed),

cilantro Coriander (;

, seedless

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

plantain Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

, cinnamon, and chocolate. However, most versions do not contain cinnamon. What remained the same was the use of chili peppers, especially

ancho The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles rell ...

pasilla The pasilla chile ( ) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species ''Capsicum annuum''. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile ...

mulato (, ) is a racial classification to refer to people of mixed African and European ancestry. Its use is considered outdated and offensive in several languages, including English and Dutch, whereas in languages such as Spanish and Portuguese is ...

and

chipotle A chipotle (, ; ), or ''chilpotle'', is a smoking (food), smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican cuisine, Mexican and Mexican-inspired cuisines, such as Tex-Mex cuisine, Tex-Mex and So ...

, and the consistency of the sauce. The true story of how mole developed may never be truly known, as the first recipes did not appear until after the

Mexican War of Independence The Mexican War of Independence ( es, Guerra de Independencia de México, links=no, 16 September 1810 – 27 September 1821) was an armed conflict and political process resulting in Mexico's independence from Spain. It was not a single, co ...

in 1810. The Nahuatl etymology of the name probably indicates a Mesoamerican origin.

Preparation and consumption

All mole preparations begin with one or more types of chili pepper. The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the following types of chili pepper: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper,

achiote ''Bixa orellana'', also known as achiote, is a shrub native to Central America. ''Bixa orellana'' is grown in many countries worldwide. The tree is best known as the source of annatto, a natural orange-red condiment (also called or ) obtained ...

, huaje, cumin,

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

tomatillo The tomatillo (''Physalis philadelphica'' and ''Physalis ixocarpa''), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical, and green or green-purple fruit of the same name. Tomatillos originated ...

, garlic, sesame seed, dried fruit, herb like

hoja santa ''Piper auritum'' is an aromatic culinary herb in the pepper family Piperaceae, which grows in tropical Central America. Common names include hoja santa (Spanish for "sacred leaf"), yerba santa, hierba santa, Mexican pepperleaf, acuyo, tlanepa, a ...

, and many other ingredients. Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Chocolate, if used, is added at the end of cooking. According to

Rick Bayless Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series '' Mexico: One Plate at a Time''. Among his various acco ...

, the ingredients of mole can be grouped into five distinct classes: hot (chili), sour (tomatillo), sweet (fruit and sugar), spice and thick (seed, nut,

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...

). The ingredients are roasted and ground into a fine powder or paste. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground. Many families have their own varieties of mole passed down for generations, with their preparation reserved for special events in large batches. PineNutMoleSPA

The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. It is most often prepared in a

cazuela Cazuela ( or ) is the common name given to a variety of dishes, especially from South America South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in t ...

() or a thick heavy clay cauldron and stirred almost constantly to prevent burning. The thickness of the sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone. Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken,

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, or other meat (such as

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

). A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. Many markets in Mexico, as well as grocery stores, supermarkets, and online retailers internationally, sell mole pastes and powders in packages or by the kilogram. Prepared mole sauce will keep for about three days in the refrigerator and it freezes well. The paste will keep six months in the refrigerator and about a year in the freezer. Leftover sauce is often used for the making of

tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

and

enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

(often called enmolada) or over egg at brunch.

Varieties

Mole blanco (white mole)

This type of thickened sauce is prepared with a mixture of the ingredients lightly roasted, including: peanuts without skin, skinless almonds, sunflower,

s and white

corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple do ...

. The elements fried in oil are sliced banana, chopped apple, blonde raisins, sliced onion, pieces of

chile güero Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...

and bits of

habanero chile The habanero (; ) is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe haba ...

. These ingredients are then ground in a blender or in a

molcajete A ''molcajete'' (; Mexican Spanish, from Nahuatl ''molcaxitl'') and ''tejolote'' are stone tools, the traditional Mexican version of the mortar and pestle, similar to the South American batan, used for grinding various food products. Descript ...

, adding milk,

white chocolate White chocolate is a confectionery typically made of sugar, milk, and cocoa butter. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates. It is solid at room temperature because the melting point of cocoa ...

, and water or broth, along with seasoning items like garlic, cloves, allspice, cinnamon strips and anise. An aromatic mole is obtained, with mildish flavour.

Mole verde (green mole)

The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes,

chile poblano The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles relle ...

, chile de árbol, tails onion, radish leaves, puñeton cilantro, lettuce, chard, parsley,

epazote ''Dysphania ambrosioides'', formerly ''Chenopodium ambrosioides'', known as Jesuit's tea, Mexican-tea, ''payqu'' ''(paico)'', ''epazote'', ''mastruz'', or ''herba sanctæ Mariæ'', is an annual or short-lived perennial herb native to Central A ...

, onion, garlic, chicken broth and a few of

bolillo A ''bolillo'' () (in Mexico) or ''pan francés'' (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone ...

or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared. The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve the desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans.

Chimole

A dish common in Yucatán, and

Belize Belize (; bzj, Bileez) is a Caribbean and Central American country on the northeastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It also shares a wate ...

. It is also known as "Black Dinner" because of its dark appearance. Ingredients include spices and some black recado (

paste and a blend of spices commonly used in Maya cuisine) in block pieces.

Mole rojo

Regional varieties

Mexico

Oaxaca

has been called "the land of the seven moles". Its large size, mountainous terrain, variety of

indigenous peoples Indigenous peoples are culturally distinct ethnic groups whose members are directly descended from the earliest known inhabitants of a particular geographic region and, to some extent, maintain the language and culture of those original people ...

, and many microclimates make for numerous regional variations in its food. From this has come moles amarillo, chichilo, colorado, estofado, manchamantel, negro, rojo and verde, all differently colored and flavored, based on the use of distinctive chilis and herbs. Manchamantel, a chicken and fruit stew, is questioned by some such as Susan Trilling in her book ''My Search for the Seventh Mole: A Story with Recipes from Oaxaca, Mexico'', whether it is a true mole. In addition, those from Puebla claim this dish as their own. Mole colorado is also popular, often simplified and sold as an enchilada sauce. The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and also includes chocolate, chili peppers, onions, garlic, and more. Its distinguishing ingredient is the leaf of the

. It is the most complex and difficult to make of the sauces. Mole verde must be made with fresh herbs and not from a mix. Different regions of Oaxaca also have unique moles, such as mole blanco or mole de movia from the Mixteca, and mole costeño from the coast.

Puebla

''Mole poblano'' is perhaps the best known of all mole varieties. An ancient dish native to the state of

, it has been called the

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

of Mexico, and ranked first as the most typical of Mexican dishes. Mole poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, chocolate is also used, which works to counteract the heat of the chili peppers, but its flavor does not dominate. It helps reinforce the sauce's dark color provided by mulato pepper. This sauce is most often served over turkey, a meat native to Mexico, at weddings, birthdays and baptisms, or at Christmas with

romeritos Romeritos is a Mexican dish from Central Mexico, consisting of tender sprigs of seepweed ( ''Suaeda'' spp.) which are boiled and served in a mole sauce seasoned with shrimp jerky blended into the mix. Typical additional ingredients include boile ...

over

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

cakes. Even though the holiday is not much recognized elsewhere in Mexico, mole is prominent in Puebla on

Cinco de Mayo Cinco de Mayo ( in Mexico, Spanish for "Fifth of May") is a yearly celebration held on May 5, which commemorates the anniversary of Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoz ...

, where it is a major celebration.

San Pedro Atocpan, Mexico City

San Pedro Atocpan San Pedro Atocpan is one of the communities that make up the borough of Milpa Alta in Mexico City. This location is known for the preparation of mole sauce, which employs over 90% of the community and provides almost all of the sauce that is eaten ...

is an agricultural community in the mountains south of

Mexico City Mexico City ( es, link=no, Ciudad de México, ; abbr.: CDMX; Nahuatl: ''Altepetl Mexico'') is the capital and largest city of Mexico, and the most populous city in North America. One of the world's alpha cities, it is located in the Valley o ...

. Until the mid-20th century it was similar to those surrounding it, growing

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Variet ...

and

nopal Nopal (from the Nahuatl word for the pads of the plant) is a common name in Spanish for ''Opuntia'' cacti (commonly referred to in English as ''prickly pear''), as well as for its pads. There are about 114 known species in Mexico, where it is ...

(prickly pear cactus). Electricity and other modern conveniences were slow to arrive, allowing the community to retain more of its traditions longer. In 1940, Father Damian Sartes San Roman came to the parish of San Pedro Atocpan and saw the potential in marketing mole to raise living standards in the area. At that time, only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the

La Merced Market The La Merced Market is a traditional public market located in the eastern edge of the historic center of Mexico City and is the largest retail traditional food market in the entire city. The area, also called La Merced, has been synonymous with ...

. It was successful, but they brought with them only two kilograms since it was made by hand grinding the ingredients on a

metate A metate (or mealing stone) is a type or variety of quern, a ground stone tool used for processing grain and seeds. In traditional Mesoamerican cultures, metates are typically used by women who would grind nixtamalized maize and other organic ma ...

. The arrival of electricity in the late 1940s made the use of a powered mill possible, and better roads made the trek to the city easier. Some of these mills were bought or financed by Father Sartes, but the mole was still cooked in a clay pot over a wood fire. In the 1970s, he was part of a small group which became a cooperative, which constructed the Las Cazuelas restaurant. This is where the first Mole Exhibition was held in 1978. The care and tradition that went into the moles from there made them popular and made the town famous in the Mexico City area. Today, San Pedro Atocpan produces 60% of the moles consumed in Mexico and 89% of the moles consumed in Mexico City, with a total estimated production of between 28,000 and 30,000 tons each year. Ninety-two percent of the town's population makes a living preparing mole powders and pastes, all in family businesses. Prices for mole run between 80 and 160 pesos per kilogram, depending on the maker and the type. A number of moles are made in the town, but mole almendrado is signature to the area. Producers in Atocpan have their own versions of the various types of mole, often keeping recipes strictly secret. The production in the town has become very competitive, especially in quality. Twenty-two brands are permitted to print "Made in San Pedro Atocpan" on their labels.

Other

Various types of mole sauces can be found throughout the center of Mexico toward the south. There is the mole michoacan from Michoacan, mole prieto from

Tlaxcala Tlaxcala (; , ; from nah, Tlaxcallān ), officially the Free and Sovereign State of Tlaxcala ( es, Estado Libre y Soberano de Tlaxcala), is one of the 32 states which comprise the Federal Entities of Mexico. It is divided into 60 municipaliti ...

, mole ranchero from

Morelos Morelos (), officially the Free and Sovereign State of Morelos ( es, Estado Libre y Soberano de Morelos), is one of the 32 states which comprise the Federal Entities of Mexico. It is divided into 36 municipalities and its capital city is Cuer ...

, mole tamaulipeco from

Tamaulipas Tamaulipas (), officially the Free and Sovereign State of Tamaulipas ( es, Estado Libre y Soberano de Tamaulipas), is a state in the northeast region of Mexico; one of the 31 states which, along with Mexico City, comprise the 32 Federal Entiti ...

, mole xiqueño from

Xico, Veracruz Xico is a city located in the central part of the state of Veracruz. It produces coffee, tropical fruit, wine, handicrafts, and other products. It is 25 km from state capital Xalapa Xalapa or Jalapa (, ), officially Xalapa-Enríquez (), is ...

and more. Mole verde from

Veracruz Veracruz (), formally Veracruz de Ignacio de la Llave (), officially the Free and Sovereign State of Veracruz de Ignacio de la Llave ( es, Estado Libre y Soberano de Veracruz de Ignacio de la Llave), is one of the 31 states which, along with Me ...

, where pork is covered in a sauce made from ground peanut, tomatillo, cilantro and more. Mole pipián is a type of mole which mostly consists of ground squash seeds. It generally contains tomatillo, hoja santa, chili pepper, garlic and onion to give it a green hue. There is also a red version, which combines the squash seed with peanut, red

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scovi ...

or chipotle, and sesame seed. Like other moles, it is cooked with broth and then served with poultry and pork, or sometimes with fish and vegetable. Mole rosa from

Taxco Taxco de Alarcón (; usually referred to as simply Taxco) is a small city and administrative center of Taxco de Alarcón Municipality located in the Mexican state of Guerrero. Taxco is located in the north-central part of the state, from the cit ...

, Guerrero, the spiciness of this version is very mild.

Chimole Chimole is a dish common in Yucatán, Mexico and Belize and is also known as "Black Dinner" because of its dark appearance. Ingredients include spices and some black recado (achiote paste, a blend of spices commonly used in Maya cuisine) in block p ...

is also known as "Black Dinner" because of its dark appearance and is common in Yucatan, Mexico and Belize. Ingredients include spices and some black recado (achiote paste, a blend of spices commonly used in Maya cuisine) in block pieces. This dish was first known by Yucatec Maya, but because of the Belize's vast cultural diversity, most Belizeans are making it in their homes and for special occasions. The dish can be served with hot

boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

or just by itself.

Guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

, from āhuacamōlli (), which literally translates to "avocado sauce", from āhuacatl (), meaning "avocado" + mōlli. Huaxmole is a mole sauce variation, which is soupy and often served over

goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

(

cabrito Cabrito () is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines. Argentina Cabrito is also a regional specialty of Córdoba Province in Argentina, especially the town of Quilino, which ...

Guatemala

Mole guatemalteco is a dessert sauce made from dried chili, tomato and squash seed. It is often poured over fried plantain, and served with sesame seed on top.

Popularity

Mole is one of the most representative dishes of Mexico, especially for major celebrations. Ninety-nine percent of Mexicans have tried at least one type of mole. The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas. The consumption of mole is strongly associated with celebrations. In Mexico, to say "to go to a mole" () means to go to a wedding. Mole has a strong flavor, especially the dark ones and is considered to be an acquired taste for most. This has spawned another saying, "(estar) en su mero mole", which means something like "one's cup of tea" or “to be in one’s element”. To promote their regional versions of the sauce, a number of places host festivals dedicated to it. The Feria Nacional del Mole (National Festival of Mole) was begun in 1977 in San Pedro Atocpan, and is held each year in October. It began outside the town, in the small community of Yenhuitlalpan, in May. The four restaurants there decided to take advantage of the festival of the Señor de las Misericordias (Lord of the Mercies) to promote their moles. Despite their success, a number in the village did not like that they were using a religious festival for commercial ends, so a separate mole festival was created for October. Today, 37 restaurants and mole producers participate in the event. The most popular variety is the mole almendrado. Originally, the October version of the fair was held in the town proper, but after it became too big, it was moved to prepared fairgrounds outside along the highway. The city of Puebla also holds an annual mole festival, whose proceeds are shared among the Santa Rosa, Santa Inés and Santa Catarina convents. The world's record for the largest pot of mole was broken at the city's 2005 festival. The pot was 1.4 meters in diameter at the base, 1.9 meters high, with a diameter of 2.5 meters at the top. Four hundred people participated in its preparation, using 800 kilos of mole paste, 2,500 kilos of chicken, 500 kilos of tortilla and 1,600 kilos of broth. The resulting food fed 11,000 people. The women of Santa María Magdalena in

Querétaro Querétaro (), officially the Free and Sovereign State of Querétaro ( es, Estado Libre y Soberano de Querétaro, links=no; Otomi language, Otomi: ''Hyodi Ndämxei''), is one of the Political divisions of Mexico, 32 federal entities of Mexico. I ...

have been locally known for their mole for about 100 years. In 1993, they decided to hold a contest for the best mole. This was the beginning of the Feria del Mole y Tortilla (Mole and Tortilla Festival), which has been held every year since then. It still features a mole cook-off and attracts hundreds of visitors from the state. The community of Coatepec de Morelos in the municipality of

Zitácuaro Zitácuaro, officially known as Heroica Zitácuaro, is a city in the Mexican state of Michoacán. The city is the administrative centre for the surrounding municipality of the same name, which lies at the extreme eastern side of Michoacán and bor ...

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

, holds an annual Feria de Mole in April. Mole has become a popular and widely available prepared food product in the United States. Several brands of mole paste are available in the United States and can be found online. Chicago has an annual mole festival for Mexican immigrants at the Universidad Popular community center. The event is a cooking contest, which had over 40 entries, with the winner taking away US$500.

References

External links

*
El mole en la ruta de los dioses
' Comprehensive report on mole from

CONACULTA The Secretariat of Culture ( es, Secretaría de Cultura), formerly known as the National Council for Culture and Arts ( es, Consejo Nacional para la Cultura y las Artes or CONACULTA), is a Mexican government agency in charge of the nation's museums ...

{{Authority control Oaxacan cuisine Mesoamerican cuisine Mexican sauces Guatemalan cuisine