Latin American
Mole
Mexico
A traditional sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, colorado (the name refers to its reddish color), green, almendrado, de olla, huaxmole, and pipián.
Cultural Significance
A complex and celebratory sauce, often served on special occasions. The recipes are often passed down through generations.
Key Ingredients
Chili peppersChocolateNutsSpicesFruits
Preparation Method
A laborious process of toasting and grinding dozens of ingredients, then simmering them for hours to create a deep and complex sauce.