When it comes to Mexican food, many flavors and cuisines are rooted in tradition, and mole sauce is no exception. Mole sauce, pronounced “moh-lay,” is a treasured gem in Mexican cuisine, with a rich and complex symphony of flavors that has captivated palates for centuries. This month, we’re dedicating our blog to all things mole, from its history to everything that makes it so unique! In the meantime, when you crave the best Mexican food in NH, you’re always welcome at Mi Jalisco!
Mexican food is full of unique flavors, but none are quite like mole sauce. Join us as we take a closer look at this culinary delight.
History Steeped in Tradition
Mole sauce, pronounced “moh-lay,” is one of the most iconic and beloved dishes in Mexican cuisine. It captivatingly flavors food enthusiasts worldwide and has a storied history. Rooted in the Nahuatl word “molli,” which means “sauce” or “concoction,” mole sauce has its origins in pre-Columbian Mexico, drawing influence from ancient civilizations like the Aztecs and Maya.
However, as we know it today, the modern concept of mole most likely originated in Puebla, Mexico. Legend attributes its creation to Sor Andrea de la Asunción, a 17th-century nun who ingeniously blended over 30 ingredients to craft “Mole Poblano,” an offering fit for dignitaries and a culinary masterpiece that’s still celebrated today.
A Symphony of Ingredients
Mole sauce’s diverse ingredients are at the heart of its creation, making each version unique. While ingredients can vary by region and personal preferences, common components include various chili peppers (both dried and fresh), dark chocolate for richness and sweetness, a medley of spices like cinnamon and cloves, toasted nuts such as almonds and peanuts, dried fruits like raisins, chicken or vegetable broth for depth, and aromatic elements like onions and garlic.
The Art of Mole-Making
Crafting mole sauce is a labor of love, requiring dedication and patience. The process is as intricate as the sauce itself. It begins with toasting dried chili peppers to intensify their flavors, followed by a rehydration soak in hot water. The softened peppers are then blended with the other ingredients to form a velvety paste.
In a large pot, this paste is sautéed to deepen its color and flavor, creating the sauce’s rich base. Gradually, broth is introduced, and the mixture is allowed to simmer and meld for several hours. The final touch involves seasoning, usually with salt and occasionally a hint of sugar, to balance the intricate taste profile.
Visit Mi Jalisco for the Best Mexican Food in NH!
Whether you’re stopping in for lunch or dinner with family and friends, there’s no denying that you’ll find the best Mexican food in NH at Mi Jalisco. We encourage you to check out our online menu to view all our delicious food options! In the meantime, we look forward to dining with you!