Mole
Mole, pronounced “mol-eh”, is not a dish in itself, but rather a flavoring to accompany many of Mexico’s popular dishes. It is used in a variety of ways in Mexican cuisine. Its origins date from way back during pre-Hispanic times. Mole is heralded as the “Mother of all Mexican sauces”, and rightly so, as the concoction gives birth to many other dressings and condiments used to produce the rich variety of Mexican flavors.
There are two states in Mexico that lay claim to being the birthplace of Mole: Puebla and Oaxaca. The best-known versions of Mole are from these two states. Just the same, Mole is made all across the country.
Mole is a complex sauce to make, and the list of ingredients alone would show that. Each region and each locale would have their own tweaks and methods to create this popular concoction, but in general there are at least 20 items on the recipe.
If you are ever in Mexico, do ask for a dish with Mole. This is a definite “must try” for the traveler.