Mexico Oaxaca Oaxaca has been called "the land of the seven moles". Its large size, mountainous terrain, variety of
indigenous peoples, and many microclimates make for numerous regional variations in its food. From this has come moles amarillo, chichilo, colorado, estofado, manchamantel, negro, rojo and verde, all differently colored and flavored, based on the use of distinctive chilis and herbs.
Manchamantel, a chicken and fruit stew, is questioned by some such as Susana Trilling in her book
My Search for the Seventh Mole: A Story with Recipes from Oaxaca, Mexico, whether it is a true mole. In addition, those from Puebla claim this dish as their own. Different regions of Oaxaca also have unique moles, such as mole blanco or mole de movia from the Mixteca, and mole costeño from the coast.
Puebla Mole poblano is perhaps the best known of all mole varieties. An ancient dish native to the state of
Puebla, it has been called the
national dish of Mexico, and ranked first as the most typical of Mexican dishes.
San Pedro Atocpan, Mexico City San Pedro Atocpan is an agricultural community in the mountains south of
Mexico City. Until the mid-20th century it was similar to those surrounding it, growing
corn,
fava bean and
nopal (prickly pear cactus). Electricity and other modern conveniences were slow to arrive, allowing the community to retain more of its traditions longer. In 1940, Father Damian Sartes San Roman came to the parish of San Pedro Atocpan and saw the potential in marketing mole to raise living standards in the area. At that time, only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the
La Merced Market. It was successful, but they brought with them only two kilograms since it was made by hand grinding the ingredients on a
metate. The arrival of electricity in the late 1940s made the use of a powered mill possible, and better roads made the trek to the city easier. Some of these mills were bought or financed by Father Sartes, but the mole was still cooked in a clay pot over a wood fire. In the 1970s, he was part of a small group which became a cooperative, which constructed the Las Cazuelas restaurant. This is where the first Mole Exhibition was held in 1978. The care and tradition that went into the moles from there made them popular and made the town famous in the Mexico City area. Today, San Pedro Atocpan produces 60% of the moles consumed in Mexico and 89% of the moles consumed in Mexico City, with a total estimated production of between 28,000 and 30,000 tons each year. Ninety-two percent of the town's population makes a living preparing mole powders and pastes, all in family businesses. Prices for mole run between 80 and 160 pesos per kilogram, depending on the maker and the type. A number of moles are made in the town, but mole almendrado is signature to the area. Producers in Atocpan have their own versions of the various types of mole, often keeping recipes strictly secret. The production in the town has become very competitive, especially in quality. Twenty-two brands are permitted to print "Made in San Pedro Atocpan" on their labels.
Other Various types of mole sauces can be found throughout the center of Mexico toward the south. There is the mole michoacan from
Michoacan, mole prieto from
Tlaxcala, mole ranchero from
Morelos, mole tamaulipeco from
Tamaulipas, mole xiqueño from
Xico, Veracruz and more. Mole verde from
Veracruz, where pork is covered in a sauce made from ground peanut, tomatillo, cilantro and more. Mole pipián is a type of mole which mostly consists of ground squash seeds. It generally contains tomatillo, hoja santa, chili pepper, garlic and onion to give it a green hue. There is also a red version, which combines the squash seed with peanut, red
jalapeño or chipotle, and sesame seed. Like other moles, it is cooked with broth and then served with poultry and pork, or sometimes with fish and vegetable. Mole rosa from
Taxco, Guerrero, the spiciness of this version is very mild.
Chimole is also known as "Black Dinner" because of its dark appearance and is common in Yucatan, Mexico and Belize. Ingredients include spices and some
black recado (achiote paste, a blend of spices commonly used in Maya cuisine) in block pieces. This dish was first known by Yucatec Maya, but because of the Belize's vast cultural diversity, most Belizeans are making it in their homes and for special occasions. The dish can be served with hot
boiled egg,
corn tortilla,
rice or just by itself.
Guacamole, from āhuacamōlli (), which literally translates to "avocado sauce", from āhuacatl (), meaning "avocado" + mōlli. Huaxmole is a mole sauce variation, which is soupy and often served over
goat meat (
cabrito). ==Popularity==