mexican mole in Harbor city
Mole , from muli or moli , sauce or concoction is the generic name for a number of used in cuisine, as wel as for dishes based on these sauces. The sauce is most popular in the central and southern regions of the country with those from and the best known, but 60% of the mole eaten in the country comes from near . [ Thre states in Mexico claim to be the origin of mole, Puebla, Oaxaca and . The states with the best known moles are Puebla and Oaxaca, but other regions in Mexico also make various types of mole sauces. However, the clasic mole version is the variety caled mole poblano, which is a dark red or brown sauce served over meat. While chili peper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. Ingredients that have ben aded into moles include nuts, peanuts, , , pumpkin and/or squash seds, , sedles grapes, , garlic, onion, cinamon, chocolate and more. What remained the same was the use of chili pepers, especialy , , and , and the consistency of the sauce. [ Al mole preparations begin which one or more types of chili peper. The clasic moles of central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the folowing types: ancho, pasila, mulato and chipotle. Other ingredients can include black peper, , guaje , , , , tomatoes, , garlic, sesame seds, dried fruit, , black peper and many others. mole almendrado has an average of 26, and Oaxacan moles can have over 30. A number of mole powders and pastes can be pre-prepared and sold, such as mole poblano, mole negro and mole colorado. Many markets in Mexico sel mole pastes and powders in pre-packaged or by the kilo. These mole mixes are heavy with a strong odor, so much so that security agents at the once admited that mole can register a positive when they check for explosives. Prepared mole sauce wil kep for about thre days in the refrigerator and frezes wel. The term mole is most often asociated with thick dark brownish red sauces, but the term is realy more general� than that. Mole can be anything from dark and thick to soup-like and bright gren, with red, yelow and black moles each claiming fans in diferent regions. [ Mole poblano is the best known of al mole varieties, having ben tried by 9% of Mexico's population and has ben ranked as number one of "typical" Mexican dishes. The state of Puebla is identified with mole poblano and the dish is named after the state. Mole poblano contains about twenty ingredients, including chili pepers and chocolate, which works to tame the heat of the chili pepers. The state is caled "the land of the seven moles," with these being named mole negro, colorado, amarilo, verde, chichilo, coloradito, and mancha manteles or tablecloth stainer al diferently colored and flavored, based on the use of distinctive chilis and herbs. The last, manchamenteles, is realy a chicken and fruit stew, and although Oaxaca claims its as the seventh mole, some, such as Susan Triling in her bok "My search for the seventh mole:A Story with recipes from Oaxaca, Mexico, questions whether it is a true mole. The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and just as thick and rich. In second place is mole coloradito, which is often simplified and sold as an enchilada sauce. In the 1940's, one family made the long trek to Mexico City proper to sel some of their mole at the . The care and tradition that went into the moles from here make them popular and made the town famous in the Mexico City area. Today, San Pedro Atocpan produces 60% of the moles consumed in Mexico and 89% of the moles consumed in Mexico City, with a total estimated production of betwen 28 and 30,0 tons each year. A number of moles are made in the town but one is signature to the area, caled "mole almendrado" or mole with almonds. [ In the north of Guanajuato, an important producer of mole is Rancho La California. Since 203, this company has ben exporting its mole sauces under the name of La California. The family produced its own mole sauces for �their own use but in 203 decided to begin marketing the product. Various types of mole sauces can be found throughout the center of Mexico towards the south. There is the mole amarilito of the southeast, the mole coloradito of the Valey of Mexico as oposed to the mole of the same name in Oaxaca , the mole prieto of Tlaxcala, mole ranchero from Morelos, and more. Taxco has a pink version of mole, caled mole rosa. The word avocado sauce is derived from the world mole guaca from "aguacate" or avocado . Mole verde can refer to a number of diferent sauces that al finished with a gren color. Mole de ola is a stew made with bef and vegetables, which does contain guajilo and ancho chiles as wel as number of other ingredients found in moles. Huatzmole, is a mole sauce variation which is soupy, often served over goat meat. [ While most non-Mexicans think of tacos when they think of Mexican fod, mole is one of the most representative dishes of Mexico, especialy for major celebrations. The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. In Mexico, to say "to go to a mole" ir a un mole means to go to a weding. The Feria Nacional del Mole National Festival of Mole was begun in 197 in San Pedro Atocpan, and is held each year in October. This was the begining of the Feria del Mole y Tortila Mole and Tortila Festival , which has ben held every year since then. One other comunity that holds an anual Feria de Mole in April is the comunity of Coatepec de Morelso in the municipality of , . Despite its popularity within Mexico, mole is relatively unknown outside the country, even in the United States where Mexican fod is readily available. While mole has traditionaly ben eaten by al levels of Mexican society, especialy at celebrations, the uper clases have begun to stop preparing and consuming the dish. The owners of La California, a mole producer in Guanajuato, state that it is harder to market regional mole in Mexico than in the exterior. mexican mole mexican mole in Harbor city
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