OAXACAN MOLE IS COMING TO TOWN.....

KAROLINA TO CARRY THE BEST OAXACAN MOLE AVAILABLE.

 WHAT IS MOLE?  (pronounced MOH-lay)

Chiles must be roasted, seeds toasted. The ingredients must be carefully blended and meticulously strained to ensure a smooth and creamy sauce.

"It's a slightly athletic sauce to make, and requires a bit of blind faith that all these different ingredients work together," said Smedstad, who travels with his wife, Azucena, throughout her native Mexico tasting mole and gathering recipes.

There is no definitive mole, but rather endless versions that differ from family to family, from region to region.

Every home cook seems to throw in his or her own secret ingredient. But make no mistake, when you encounter the real thing, the taste is beyond words," said Sandoval, a Mexico native who mixes animal cookies into his mole just like his grandmother did.

Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

CHICKEN MOLE

MOLE SAUCES

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green. The region's most famous variety, mole negro, uses six kinds of chile, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains, chocolate, spices, chile seeds, lard and more.

This is the hardest to make because you have to bring all the ingredients to the edge of burned, without burning. It's a fine line and one that cannot be crossed," Smedstad said.
Karolina will carry a Mole Paste. The paste is a intense sauce reduced into a paste. The paste is a simple way to create the sauce with stock to create the flavorful mole dish you remember.

Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors. Instead of having to spend days in your kitchen, you can reconstitute Mole Paste and make this ceremonial dish in less than an hour. Serve a generous portion of chicken, turkey, pork or a combination of the three with plenty of this sauce. Although some stalls sell many different kinds of pastes,
The most popular are Mole Negro, Mole Coloradito and Mole Rojo.


YOU WILL BE ABLE TO MAKE MOLE DISHES AT HOME IN MINUTES IN PLACE OF HOURS!

MOLE PASTE

NEGRO         COLORADITO             ROJO