Real mole is nothing like what is sold in the jar in American supermarkets. Actually, if I can't have the Real McCoy, I don't even bother to eat its watered down substitute. Although I first tasted mole in the mole capital of the world, Oaxaca, home of at least seven different types of mole, I have more recently found it available in any number of restaurants in Mexico City. Of course, some restaurants do a better job preparing it than others.  |
| A Typical Display of Mole at a Mercado |
Thursday, May 30, 2013
Holy Mole
Mole poblano is a marvelous combination of spices, nuts, seeds, fruit, and chocolate that takes the form of a thick paste (as seen in the photo above). This then gets easily turned into a savory sauce often served over chicken or enchilladas. On nearly every trip to Mexico, I'll bring home a couple pounds of the paste that can be found in most markets. It keeps very well refrigirated and one can enjoy the authentic tastes of Mexico long after returning home.
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| Mi Lupita, Hole-In-The-Wall Fonda Serving Some Of The Best Mole In DF |
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