Mole sauce

Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, "sauce") is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, colorado (another name for red), green, almendrado, de olla, huaxmole and pipián.

History

Three states in Mexico claim to be the origin of mole: Puebla, Oaxaca, and Tlaxcala. The states with the best known moles are Puebla and Oaxaca, 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 factor. However, 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, or mixed indigenous and European heritage, both for the types of ingredients it contains, as well as the legends surrounding its origin.