描述
- AUTHENTIC PRODUCT - The mole of El Sabor de Oaxaca gathers the historical, cultural and gastronomic essence of an authentic mole. It is a burnt red color with a strong aroma. This mole will have a somewhat thick sauce, very smooth, with a spicy point and a flavor full of contrasts. 100% Oaxacan.
- TRADITIONAL PRE-HISPANIC CUISINE - This mole has the peculiarity that it is prepared with chilcostle chile, which is a dry, thin and very spicy chili. A chili that is used to itch sauces and tamales. Chilcostle means yellow chili in Nahuatl.
- SERVE WITH - The mole coloradito is traditionally served on chicken or pork , previously cooked. The dish is also served with white rice and corn tortillas. In Oaxaca it is customary that the leftover mole is used to prepare enchiladas during weddings or baptisms. Accompany it with a good Mezcal, Tequila or Beer.
- HOW IS IT PREPARED? - The mole coloradito or "red" is prepared with chilhuacle, mulato or ancho chile, these last two sometimes come to replace the chilhuacle; which is a very expensive and difficult to get. The color of this type of mole is lighter and does not have chocolate, which makes it slightly spicy.
- ANCESTRAL TRADITION - It is customary to serve on the most representative days of Oaxaca's festivals, such as the Guelaguetza and the Day of the Dead, also at town festivals. It is the most spicy of the so-called seven moles oaxaqueños.
- Mexico is a range of flavors and colors as far as mole is concerned. As Fray Bernardino de Sahagún mentions it in the book “General History of the things of New Spain”, the mole is a pre-colonial dish; which was preparing to offer to the gods. - After culinary miscegenation, the use of spices, chocolate and fruit; made this dish a work of art. - Mole is a stew of ancient lineage that appeared on the tables of the great Mexican lords and that has been undergoing a slow process of enrichment and evolution. Especially since the 16th century when Mexican cuisine benefited from new ingredients from Europe and Asia. - Stew made with ancho chili, red chilhuacle, black and fat pepper, clove, oregano, tomato, onion, garlic, sesame, almond, broth and meat, usually pork. Sometimes you can include chocolate, to make it less spicy.
