Mexican Mole

Written by Rosemary Mantini | 01 April 2010

March Break is finally here! Will you be taking a mini vacation, or staying put? Regardless, I have a warm weather booster that's sure to put you into holiday mode. Think spicy chilies, chocolate, sweet roasted vegetables and almonds. The classic mole sauce of Mexico is a great way to celebrate the month of spring.

Did you know?

• the word "mole" is actually a Nahuatl word meaning concoction; hence, the other famous Mexican export -- guacamole

• people in the state of Oaxaca have created many distinctly different moles, including seven versions referred to as the Seven Sisters

• there are nine types of mole, each made with the local variety of chilies, herbs, spices and nuts; only three types -- negro, poblano and rojo -- actually contain chocolate

• turkey was probably used in the first moles; but chicken, beef, pork and vegetables have now become common vehicles for this thick, complex sauce
serving meat that's practically swimming in mole sauce is recommended; scoop up the sauce with fresh tortillas or rice

• mole poblano is one of the sweetest and mildest of moles; mole rojo is probably the spiciest Mexican chocolate is sweetened and flavoured with cinnamon

Mole Poblano

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