Did someone say "MOLE" ?!

Chili peppers, chocolate, older bread, nuts and more. Does this sound like a something you'd combine to make a sauce.....perhaps a sauce to be generously drizzled over poultry? Mexicans certainly consider it a thing of flavor and beauty. 

Mole, whose name stems from the Nahuatl word mōlli, or "sauce" was developed in a convent sometime in the 17th century....or so one story goes. Since then, it has become one of the most iconic symbols of Mexican cuisine.

The flavors, ingredients and modes of preparation vary greatly from region to region and from sauce to sauce. It's not unheard of to see some mole sauces being made with 20, 30 or more ingredients. Some don't even use chocolate as one of their ingredients.

Three states in Mexico claim to have originated this beautifully complex sauce: Puebla, Oaxaca, and Tlaxcala. The most commonly known mole sauces, however, are typical of Puebla and Oaxaca.

Although the varieties of mole recipes are endless, one thing is for certain: the making of a mole sauce is long, complex labor of love. Interested in learning more about this beautiful dish, its ingredients and its history? Here is a link to a wonderful article by NPR:

Article: Mexican Mole Has Many Flavors, Many Mothers

Would you like to make your own mole sauce? The following video gives you a good idea of how to do so:

Video: Exploring Mole with Rick Bayless

Enjoy!