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Encyclopedia > Mole (sauce)
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Mole (MOH-leh, IPA: /ˈmo.le/) (Mexican Spanish, from Nahuatl mulli or molli, "sauce") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole (avocado mole). Image File history File links Question_book-3. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ... This article or section is in need of attention from an expert on the subject. ... For the Spanish language as spoken in Mexico, see Mexican Spanish. ... For other uses, see Sauce (disambiguation). ... Guacamole // Guacamole is an avocado-based relish or dip from the time of the Aztecs. ...


In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to each other. The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national competition in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District, on the southern outskirts of Mexico City. The Mexican state of Puebla is located in the center of the country, to the east of Mexico City. ... Catedral de Santo Domingo The Free and Sovereign State of Oaxaca or simply Oaxaca   is one of the 31 states of Mexico, located in the southern part of Mexico, west of the Isthmus of Tehuantepec. ... Milpa Alta is one of the 16 delegaciones (boroughs) into which Mexicos Federal District is divided. ... The Mexican Federal District, known in Spanish as Distrito Federal (D.F.), is an area within Mexico that is not part of any of the Mexican states, but an independent self-governing city-state and the seat of the Federal Government. ... Nickname: Motto: Capital en movimiento Location of Mexico City in south central Mexico Coordinates: , Country Federal entity Boroughs The 16 delegaciones Founded c. ...


Mole poblano, whose name comes from the Mexican state of PUEBLA, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Various stories exist about its invention, but none are generally accepted, since there exists no good evidence one way or the other. One version holds that the recipe was created by the nuns of the Order of Santa Clara to impress visiting political and church officials in Mexico in the 17th century. Another is that the nuns simply collected mole recipes from the local indigenous people and presented one of them.


Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds(almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves. The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... The Poblano is a mild chile pepper, just slightly more spicy than a bell pepper . ... The pasilla chile (pronounced pah-SEE-yah; literally little raisin) or chile negro is the dried form of a variety of chile, named for its dark, wrinkled skin. ... The Mulato is a mild to medium dried Poblano pepper, sold dried. ... This article is about the chile pepper. ... This article refers to the plant. ... Binomial name L. This article is about the legume. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... For other uses, see Spice (disambiguation). ... For other uses, see Chocolate (disambiguation). ... For the town in French Guiana, see Cacao, French Guiana. ... Binomial name Mill. ...

Enchiladas with mole sauce in Old Town San Diego
Enchiladas with mole sauce in Old Town San Diego

One of the more popular dishes which includes mole is mole poblano de guajolote, or turkey (Mexican Spanish guajolote, from Nahuatl huexolotl) prepared with mole poblano. In Mexico today, mole de guajolote is widely regarded as the country's national dish. [1] Image File history File links Download high resolution version (1024x768, 129 KB) Summary Enchilada, rice, and beans. ... Image File history File links Download high resolution version (1024x768, 129 KB) Summary Enchilada, rice, and beans. ... This article or section is in need of attention from an expert on the subject. ... For the Spanish language as spoken in Mexico, see Mexican Spanish. ...


Another somewhat less popular mole is mole de cacahuate, made of ground peanuts and chiles and also typically served with turkey or chicken.


Mole can be bought ready-made from local markets or supermarkets. It comes as a kind of paste or powder that can vary in color from deep black to green or even yellow depending on the ingredients used. In modern supermarkets and corner shops mole is sold either canned, in glass jars, or in cubes that can be dissolved in water or, more appropriately, broth. Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ...


In Guatemala, "mole" refers to a dessert composed of boiled chunks of plantain in a chocolate/spice sauce, sprinkled with sesame seeds.


See also

Guacamole // Guacamole is an avocado-based relish or dip from the time of the Aztecs. ...

External links

  • The Mole Page
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Herbs and spices
Herbs Angelica • Basil • Basil, holy • Basil, Thai • Bay leaf • Boldo • Borage • Cannabis • Chervil • Chives • Coriander leaf (cilantro) • Curry leaf • Dill • Epazote • Eryngium foetidum (long coriander) • Hoja santa • Houttuynia cordata (giấp cá) • Hyssop • Lavender • Lemon balm • Lemon grass • Lemon verbena • Limnophila aromatica (rice paddy herb) • Lovage • Marjoram • Mint • Mitsuba • Oregano • Parsley • Perilla (shiso) • Rosemary • Rue • Sage • Savory • Sorrel • Stevia • Tarragon • Thyme • Vietnamese coriander (rau răm) • Woodruff
Spices African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary

  Results from FactBites:
 
GourmetSleuth - Mole Poblano with Chicken (870 words)
This red mole is a rich, dark, reddish-brown sauce usually served with poultry.
Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate.
Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree.
Mole (sauce) - Wikipedia, the free encyclopedia (461 words)
Mole (IPA: /ˈmo.le/) is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces.
Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), nuts, spices, Mexican chocolate (cacao ground with sugar, cinnamon, and sometimes nuts), salt, and a variety of other ingredients including charred avocado leaves.
Mole is often used to prepare chicken or cheese-filled enchiladas; it is also frequently ladled over chicken, rice, or chipped potatoes.
  More results at FactBites »


 

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