Mole – the Delicious Quest

Mole, photo by Silvia Martinez

Mole, photo by Silvia Martinez

Writer Silvia Martinez takes us on a culinary quest for mole:

Popular legend had it that the nuns at the Convent of Santa Rosa in Puebla prayed for help in providing a meal to the visiting archbishop. After praying about it they threw everything in-spices, fruit, nuts, chiles, vegetables, chocolate- and it was a hit.

The most famous moles come from Puebla and Oaxaca.  In Puebla, mole poblano, as it is known, is a rich, dark, spicy, sweet, sour, nutty, and savory sauce that can be made from upwards of 30 ingredients like onions, tomatoes, and chiles, but also raisins, almonds, fennel seeds, tortillas, and chocolate to name a few.  Traditionally it is served with turkey, but commonly it’s served over chicken or even vegetables.  Certain mole types are served with fish.  In Oaxaca, at least six distinct types of mole are identified mostly by their colors-such as colorado or red and verde or green-which reflect differences in ingredients.

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Susie Albin-Najera
Susie Albin-Najera is the creator and editor of The Mexico Report, an award winning travel blog showcasing news, deals and resources for the modern traveler. Najera is a writer, author, travel blogger, marketing and public relations specialist and producer. Najera serves on the host committee for Maestro Cares, founded by singer Marc Anthony and producer Henry Cardenas; and on the advisory board for Corazon de Vida, providing aid to children in Mexico. She is also the creator of 'The Real Heroes of Mexico' showcasing community heroes in Mexico and producer of Latino Thought Makers. Najera has been recognized by the Mexican Consulate and Mexico Tourism Board for fostering positive relations between countries and her dedication to showcasing Mexico as a premiere destination. She can be reached at

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