Cultured Palate: Dishes of Mexico
| November 29, 2017
Mole
Another Mexican specialty is mole, a thick sauce, made with a giant list of ingredients which can vary wildly region to region. The only thing that mole must contain is chiles.
Depending on what’s in it, the sauce can range in color from deep brown to green, but it’s always delicious. A good mole is cooked for hours — or even days — which results in a depth of flavor totally unique to this dish. Try it spooned on top of enchiladas, or even just over top of plain tortillas — it’s that good.
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