any good sauce. But there is nothing “basic” about mole, many having over 35 ingredients. While most are familiar with the darker and/or chocolate based moles, there are also green moles which may focus on pumpkin seeds, yellow moles using Guajillo chilies, and even pink moles using beets (don’t shy away even if you’re not a beet lover because this was tasty).
One of my personal favorite traveling chefs, Anthony Bourdain believes: “A true mole sauce, for instance, can take DAYS to make, a balance of freshly (always fresh) ingredients, painstakingly prepared by hand. It could be, should be, one of the most exciting cuisines on the planet. If we paid attention. ” Anthony Bourdain, Under the Volcano, May 3, 2014.
Endeavoring to find the best mole in town is not an easy task in a city where every establishment lays claim to “the best” or “Vallarta’s #1” mole, But I love the expression about the fun being in the journey and not the destination. If you’re like me and either can’t or don’t wish to make a choice, you can order mole tastings or combination platters at popular favorites El Jovita de Mole, Mole Rosa and De Chile Mole Y Pozole, but this is just a short list, with numerous options in different neighborhoods, each with their own flavor and charm, especially the tiny mom and pop down a winding road. But if you don’t find yourself in Mexico any time soon, mole has been consistently growing in popularity as a gourmet dish in many Mexican restaurants and Mole Festivals around the world. And although not an easy task, be adventurous and try making your own mole. A quick review of the website for Chicago’s own celebrity chef Rick Bayless, author and host of “Mexico: One Plate at a Time,” offers up numerous mouthwatering intricate recipes for Classic Red Mole, Black Mole and Smoky Peanut Mole, to name a few. Rickbayless.com
And if you’re still not convinced of the captivating power of mole, here’s a lovely song to guide you through the process …