Mole

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Mole is a rich and complex Mexican sauce that has become one of the most emblematic dishes in Mexican cuisine. Its origin is ancient, and its history is rich and varied. Although there are several theories about the exact origin of mole, the most widely accepted suggests that it originated during the Mexican colonial period because of the fusion of indigenous and Spanish ingredients. Here are the key aspects of its origin: Before the arrival of the Spanish to Mexico, indigenous civilizations like the Aztecs and Mexicas already had a rich culinary tradition that included the preparation of sauces made from chilies, herbs, and cacao. When Spanish conquistadors arrived in Mexico in the 16th century, they brought ingredients such as pork, chicken, onions, garlic, cloves, and others, which mixed with indigenous ingredients. They also introduced new culinary techniques, like using mortars and metates to grind ingredients. The fusion of these two culinary traditions gave rise to “mole”. It is believed that the word "mole" comes from the Nahuatl word "molli" or "mulli," which means "sauce" or "mixture." The variety and complexity of mole are due to the combination of ingredients like chilies, chocolate, spices, tomatoes, tomatillos, almonds, and more, which are mixed and cooked for hours to develop deep and complex flavors. Over the centuries, different regions of Mexico have developed their own variants of mole, each with unique ingredients and flavors. Some notable examples include mole poblano, mole negro, mole coloradito, mole almendrado, among others. Mole is an iconic dish of Mexico and is especially known for its richness of flavors and its complex preparation. It is commonly served with chicken or turkey but can also accompany pork, beef, tamales, and other dishes. Mole is a testament to culinary mestizaje (mixing) and the gastronomic richness of Mexico, and its history and tradition endure to this day.