Ole to the Mole!

By Catering Staff | December 7, 2016

The mole is, without a doubt, the national dish of Mexico! The dish comes in wide range of forms and flavors across the country but its thick, rich sauce is typically served with meats and rice. Let’s take a look at mole and shout, “Ole!” from happiness.

Rich Sauces in Several Colors

Mole, the term for the food, comes from “mōlli”, the word for “sauce” in the Nahuatl language. The name itself refers to the numerous variations of the rich sauces in a rainbow of colors including yellow, red and green, even black. The food’s variations can be called by other names, such as almendrado, huaxmole, and pipian.

In most of these sauces, however, the main ingredients are chili, nuts and fruits. As is the case in classical and contemporary cuisines, innovation is common. The recipes for mole have become more elaborate while still retaining the basic flavors of the traditional dish.

Even its pairings have evolved over time. Aside from being served with rice and meat, leftover mole can also be used as filling for tamales and topping for enchiladas (i.e., encomoladas). The sauce can also be combined with other food, such as mole rosa with its mild pink sauce, and mole prieto.

Labor of Love Indeed

No matter how you enjoy mole, you will love its comfort food quality. You may not yet be able to order it in popular chain restaurants, such as Chili’s, but you can also make it at home.

Just make sure that you actually have the time and energy for its preparation. Mole preparation is a labor of love, thus, its place of honor on the dining table during special occasions. You have to make mole from scratch, too.

Every individual ingredient must be roasted to perfection, ground to a fine powder, and combined with stock to create a thick paste. The paste is then cooked over low heat while additional ingredients and stock are continuously added. The desired consistency can only be achieved by keeping a close eye on the sauce and stock.

You can add a few or several types of chilies to the mole. These can include pasillo, ancho, mulato, and chipotle with each addition adding another layer of flavor to the thick, rich sauce.

Since there are as many as 30-plus ingredients in traditional mole, you will find its preparation not for the impatient person. But there’s good news for people who are in haste – mole can now be bought either as a pre-made paste or powder. Just set realistic expectations as nothing beats the traditional way of preparing the national Mexican dish.