Mole, a multilayered delight One of the oldest and most treasured parts of Mexican cuisine, mole was until recently considered the bastion of traditional Mexican restaurants. Today’s chefs, inspired by global mash-up trends and a deep respect for authenticity, are discovering the vast potential of this earthy, complex sauce to elevate their menu. Mole ingredients can be grouped into chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). Mole enhances the flavors of beef, turkey or chicken as a thick, rich sauce, and can also be used to prepare enchiladas and fill tamales.
Master the
Mole
For some quick and easy mole recipes, check online at rfsdelivers.com/thedish.
Oaxaca: Land of the Seven Moles Since the original mole was made in the 1680s in the kitchen of a Mexican convent, thousands of moles have been artfully created throughout the country. With an eye toward simplicity, replicability and authenticity, we’ve created some standout recipes based on the classics from Oaxaca, to help you become a mole master. Read more online: rfsdelivers.com/thedish.
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Chef Talk
There’s no limit to making mole magic with out-of-the-box mash ups like the one we recently sampled at Old Vine Café, an Italian restaurant in California that crossed cuisines and categories with amazing results. Their recipe for success: a mole blend of pasilla chiles, cashews, sesame seeds, cocoa, garlic and white wine atop braised rabbit, with a side of slightly sweet cornbread. Sources: Epicurious, Flavor and the Menu
