The Complex History of Mole Sauce

Mole is a traditional Mexican sauce and marinade. The Nahuatl word mōlli means sauce or something ground.

Modern mole blends ingredients from North America, Europe, Africa, and Asia. Its base remains indigenous to pre-Hispanic Mexico.

San Pedro Atocpan produces that much mole each year.

A legend places its creation at the Convent of Santa Clara in Puebla. Panic is an excellent recipe binder.

Mole poblano averages 20 ingredients. Oaxacan moles can contain over 30 components, including ancho, pasilla, mulato, and chipotle chilies.

Roasting and grinding by hand takes at least a day. Families shared this laborious work.

Oaxaca is called the land of the seven moles: amarillo, chichilo, colorado, estofado, manchamantel, negro, rojo, and verde.

Prepared mole keeps 3 days refrigerated. The paste lasts 6 months cold or a year frozen.