Mexico - The mole

Long ago, the Aztecs prepared spicy sauces called "molli." They used chili peppers, tomatoes, and seeds, and served them with turkey or whatever else they had on hand. Simple, yet effective: it was spicy, warming, and impressed the gods.

Then, in the 16th century, the Spanish arrived with their exotic spices (cinnamon, cloves, almonds, etc.) and their chocolate (yes, cocoa was already native to Mexico, but the Europeans "improved" it by adding sugar).

Forced culinary fusion: mole becomes a crazy mix of two worlds, a symbol of Mexican cultural blending.

But the funniest legend takes place in the 17th century in a convent in Puebla.

Panic version: A very important archbishop or viceroy announces his visit unexpectedly. The poor nuns have nothing to serve him except an old turkey and some odds and ends from the pantry. Total panic! They pray to an angel (or await divine inspiration), throw EVERYTHING into the pot: dried chilies, nuts, raisins, stale bread, spices, and... oops, a little bitter chocolate. Miracle: it produces a complex, slightly sweet, savory, and spicy brown sauce that smells heavenly!

Comical accident version: A nun trips and spills the entire spice cabinet into the pot. Boom! Mole is born by accident. The archbishop tastes it, raves about it ("What a delicious mole!"), and even the mother superior breaks her vow of silence to shout with joy.

The result: Mole poblano became famous, sometimes containing more than 30 ingredients.

Today, mole is the unofficial national dish of Mexico, served at festivals, weddings, and special occasions. The moral of the story: The greatest culinary masterpieces often arise from panic, an accident, or a "let's see what happens" approach. And no, it's not just "chocolate sauce"—it's an explosion of flavors that tells 500 years of Mexican history in a single bite!

And I learned all of this during my visit to the Mole Museum, located in Coatepec, Veracruz, where I'm living this month.

I even had the opportunity to use a metate (a flat stone used to grind corn, spices, and chilies) and a molcajete (a mortar and pestle), made of volcanic basalt, to make my own mole and salsa, which were then served to me with handmade tortillas in the restaurant next to the museum. An unforgettable experience.

Traditional Mole Poblano Recipe

Mole poblano, originating from Puebla, is a complex and rich sauce, often served with turkey or chicken. It's a festive dish that can contain up to 30 ingredients! The preparation is lengthy (3-4 hours), but the result is divine: sweet and savory, spicy, and chocolatey.

For 8-10 people

Main ingredients (sauce):

* Dried chilies (essential base): 6-8 ancho, 6-8 mulato, 5-6 pasilla

* 2-3 tomatoes (or tomatillos)

* 1 onion

* 4-6 cloves of garlic

* Spices: 1 cinnamon stick, 4-6 cloves, 1 tsp anise seeds, 1 tsp coriander seeds, black pepper, thyme, marjoram

* Nuts and seeds: 100g almonds, 50g sesame seeds, 50g pepitas (pumpkin seeds), 50g peanuts

* Dried fruit: 100g raisins

* Thickeners: 1-2 fried tortillas or bolillo (bread), sometimes stale bread

* 100-150g bitter Mexican chocolate (or cocoa powder + sugar)

* Sugar or piloncillo to taste

* Salt

* Oil or lard for frying

* 1-2 liters of broth (chicken or turkey)

To serve with:

* 1 whole turkey or chicken (or pieces), cooked in broth

* White rice

* Toasted sesame seeds for garnish

Simplified steps:

1. Prepare the chilies: Lightly toast the dried chilies in a hot pan, then rehydrate them in hot water for 20-30 minutes. Reserve the water. 2. Frying and Grilling: In a pan with oil/lard, fry the following ingredients separately: onion, garlic, tomatoes, nuts/seeds, raisins, spices, and tortilla/bread. Everything should brown without burning.

3. Blending: Grind all the ingredients and mix them with the rehydrated chilies. Add a little of the soaking water or broth to obtain a smooth paste.

4. Cooking the Sauce: In a large pot, fry the paste for 10-15 minutes. Gradually add broth until a creamy consistency is achieved. Simmer for 1-2 hours over low heat. Stir in the melted chocolate, sugar, and salt. Taste and adjust (balance the sweet and spicy flavors!).

5. Serving: Pour the hot sauce over the meat cooked in broth. Sprinkle with sesame seeds. Serve with rice and tortillas.

Tip: Mole is even better the next day! For a quicker version, use a store-bought mole paste, but homemade is incomparable.

Enjoy!