Mole is much more than just a dish. It is a culinary narrative of Mexico: an offering to the gods, a treat for guests, and an ancestral symbol of Mexican culture. There are as many types of mole as there are ways to prepare it. There are, in fact, nearly 50 distinct types of mole, with each variety intricately connected to its specific region. This connection is rooted in the unique historical influences that have contributed to the diverse preparation methods across different locales.
The term "mole" finds its origin in the Nahuatl words "molli" or "mulli," which can be translated as "ground sauce." All variations of mole incorporate this essential component, a blend of chilies and spices, thickened with corn dough, tortilla, or bread. This term encompasses both the sauce itself and the dish (usually containing meat or vegetables) cooked in it. Some of the chilies commonly used in its preparation are chipotle, pasilla, morita, mulato, and ancho. Occasionally, chocolate is also included. To whet your appetite, let's delve into the origins and preparation of 7 types of mole, spanning from the most traditional to the unexpectedly unique.
Red mole
The red mole from Oaxaca is a widely recognized variety, often referred to simply as "mole." Additionally known as "mole de Ixtepec," owing to its frequent preparation in the city of Ixtepec in the Istmo region. It boasts a spicy flavor profile and a distinctive reddish hue. Typically, it incorporates ancho chili and various other red chilies, along with ingredients like sugar, cookies, onion, garlic, peanuts, almonds, sesame seeds, chocolate, avocado leaves, raisins, bay leaves, oregano, fine herbs, cumin, cloves, and pepper. The components are sautéed in a pan before being meticulously ground in a metate. This type of mole is commonly paired with dishes featuring chicken, pork, or turkey. It's worth noting that, in all types of mole, the homemade and traditional nature of the dish may lead to slight ingredient variations depending on the cook and the location.
Doña María mole
Doña María mole owes its name to María Pons Nicoux de Degetau, a chef from San Luis Potosí with French heritage. She shared this recipe in the 1950s with her family and friends when she invited them to eat at her home, and also with the guests of the Progreso Hotel in San Luis Potosí where she worked. Her technique was so successful that today there is even a trademarked brand with her name that sells various types of mole. Doña María's rendition is a distinct variation of mole poblano, exclusively crafted from 100% Mexican ingredients. It is characterized by its creamy texture and rich infusion of cocoa and nuts.
Poblano mole
As previously noted, another prominent type of mole in Mexico is the poblano mole. It holds a distinct status, arguably being the most emblematic of them all. Its roots trace back to pre-Hispanic times when the Maya presented it as an offering to their deities and rulers in sacred sites like Chichén Itzá. Legend has it that it once comprised a staggering one hundred ingredients. Over time, the recipe was refined within the Santa Rosa Convent in Puebla, where one of the nuns expertly ground chilies and other flavorful elements to delight a viceroy.
This mole incorporates a medley of ancho chili, chipotle chili, mulato chili, pasilla chili, and a blend of spices including cinnamon, cloves, parsley, and pepper. Bitter chocolate, peanuts, almonds, walnuts, pumpkin seeds, sesame seeds, raisins, plantain, onion, garlic, tomato, and tomato sauce also play pivotal roles. Its heat level can range from mild to spicy, and it may include all or just some of the aforementioned components. Originally, it was traditionally served with cuts of turkey or domestic fowl, yet its versatility has expanded to encompass chicken, among other meats. Additionally, it serves as a delectable base for various dishes like enchiladas with shredded chicken and poblano mole.
Green mole
Green mole brings together a vibrant array of ingredients, including pumpkin seeds, green chili, green tomato, poblano chili, árbol chili, onion stems, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, toasted nuts, chicken broth, and a bread roll or tortilla. This flavorful concoction is simmered with either vegetables or chicken and typically enjoyed alongside a serving of beans or white rice. Its profile boasts a lively herbaceousness and a toasty undertone, coupled with a velvety consistency that lends itself well to creamy, textured dishes. Notably, it is a nutrient-rich option, abundant in vitamins and minerals, particularly calcium from its verdant components, as well as beneficial unsaturated fats. In the Huasteca region, its place of origin, it is also known as pipián or green pipián.
Pink mole
Beyond the more familiar red, green, and Doña María mole, there are lesser-known varieties that may surprise you. Pink mole, hailing from Taxco, Guerrero, earns its name from the blend of pink ingredients that define its unique flavor profile. These include pink pine nuts, pomegranate, and beetroot. The natural pigment responsible for its distinctive hue is betalain. This mole carries a delightful balance of spiciness, courtesy of chipotle chili, and sweetness, thanks to the inclusion of white chocolate. Additional elements may vary depending on the specific recipe, potentially featuring anise seeds, cloves, sesame seeds, and a touch of mezcal. To complete its presentation, it is adorned with rose petals and bougainvillea flowers, both symbolic of Taxco. While some stories connect its color to the pink façade of the Santa Prisca Temple in Taxco, there is evidence to suggest that this mole was already being prepared prior to the church's construction.
Manchamanteles mole
Manchamanteles mole stands out for its prominent use of fruit, setting it apart from other varieties. It is predominantly enjoyed as a celebratory dish in Puebla and Oaxaca, though its origin sparks a perennial debate between Guerrero, Jalisco, and the aforementioned cities. This delectable concoction features pineapple, plantain, pear, apple, or peaches bathed in a mole crafted from ancho chili and Oaxacan pasilla chili. It is often complemented by meat elements like pork loin, chicken, or turkey, and can be served alongside fragrant rice, beans, or tortillas.
Atápakua mole
Atápakua mole holds a special place in the culinary heritage of the Purépecha community, indigenous to the central region of Michoacán. This revered dish, notable for its absence of sweet elements, is believed to contribute to longevity. The central component? Corn, which lends it a hearty consistency. The mole is prepared with serrano and guajillo chilies, occasionally incorporating ancho chili. Fresh herbs like mint or cilantro can also be included. The Purépecha people continue to serve it in the traditional manner, alongside uchepos, a type of small tender corn tamale, and complemented by local produce such as vegetables, mushrooms, and seafood, resulting in complete and highly nutritious meals. In the gastronomic venues of Iberostar hotels in Mexico, there is a dedicated emphasis on these locally-sourced ingredients, including fish and seafood procured from responsible and sustainable fishing practices.
Now that you've gained insight into some different types of mole and their unique characteristics, the next step is to try them. At the restaurants of Iberostar hotels in Mexico, you have the opportunity to indulge in authentic Mexican moles, along with other culinary delights prepared with meticulous care.
These rich flavors traverse the globe, making their way to far-flung destinations like the newly opened Nopal restaurant at the Iberostar Selection Albufera resort in Mallorca, which specializes in tacos. Whether you're in the Riviera Maya, Cozumel, or anywhere around the world, your upcoming vacation could offer a truly unique chance to delve into the vibrant tradition of Mexican cuisine. These experiences promise to be not just a treat for the palate, but also a nourishment for the soul.
