Mole is my first choice to describe what fine Mexican food is, To call it a sauce just isn't fair, Mole defies labels, it can be sweet, spicy, savory, it can have almonds, pine nuts, pumpkin seeds, it can be black, red, green, and every color in between, every region has its own version and to my opinion they are all delicious.
|Traditional grinding of mole with stone metate.|
Poblano mole is the perfect place to start your mole experience and store bought mole paste is not bad it just needs some tweaking, try to develop your mole taste, I suggest you start sweet and work your way to hot Poblano, you do this by adding more Mexican chocolate to the mix, another great tip is never use water to thin you mole paste, chicken stock or if you are going for real authentic turkey stock, serve mole thinned mole when it has a think gravy consistency over a piece of chicken or shredded turkey, garnish with sesame seed and serve hot, traditionally a side dish of Mexican rice is in order. and please easy on the cumin, Mexicans really don't eat that much cumin specially on rice.
Viva Mexico and like always Enjoy.