{"id":41224,"date":"2015-06-22T14:58:03","date_gmt":"2015-06-22T20:58:03","guid":{"rendered":"https:\/\/www.hotelesboutique.com\/en-mi-mero-mole-2\/"},"modified":"2017-11-02T12:34:53","modified_gmt":"2017-11-02T18:34:53","slug":"en-mi-mero-mole","status":"publish","type":"post","link":"https:\/\/www.hotelesboutique.com\/en\/en-mi-mero-mole\/","title":{"rendered":"En Mi mero Mole"},"content":{"rendered":"<p>Mole, flagship of Mexican gastronomy; and deservedly so thank to its complex preparation. Taking its name from nahuatl <em>m\u014dlli<\/em>, meaning sauce, it is also a true reflection of our country\u2019s mestizaje, or miscegenation.<\/p>\n<p>We don\u2019t know for sure the origin of this dish. However, one of the most popular legends tells than the archbishop went to visit the Saint Rose Convent in the city of <a title=\"Puebla\" href=\"https:\/\/www.hotelesboutique.com\/en\/destination\/puebla\/\" target=\"_blank\">Puebla<\/a>.\u00a0 The nuns in the convent didn\u2019t have enough food to prepare a dinner worth of the dignitary, so they prayed and brought everything they found in the kitchen to create this marvelous sauce to pair the turkey meat.\u00a0 The archbishop was fascinated and when asked for the name, the nuns only could mutter mole, the word used back then to mean \u201cmix\u201d.<\/p>\n<figure><img class=\" aligncenter\" src=\"https:\/\/www.hotelesboutique.com\/wp-content\/uploads\/2012\/09\/hoteles-boutique-de-mexico-meson-sacristia-de-la-compania-info-2.jpg\" alt=\"hoteles-boutique-de-mexico-meson-sacristia-de-la-compania-info-2\" \/><\/figure>\n<p>These are some of the different moles in our country:<\/p>\n<p><em>The 7 from Oaxaca:<\/em><\/p>\n<ul>\n<li>Yellow: originally made with yellow coste\u00f1o and chicostle chilies, it is currently prepared with guajillo or chihuacle chilies. Its characteristic flavor is given by hoja santa and it is thickened with corn dough.<\/li>\n<li>With almonds: it is a mole without chili; beside almonds it takes capers, olives, raisins, cinnamon and sesame seeds.\u00a0 It is thickened with yolk bread, typical from Oaxaca.<\/li>\n<li>Green: based on serrano or Jalape\u00f1o chilies, it take several vegetables such as chayote, zucchini, potato and two characteristic herbs from Oaxaca cuisine: wormseed and hierba santa.\u00a0 This mole is also thickened with corn dough.<\/li>\n<li>Black: lord of the moles from Oaxaca, of Zapotec\u00a0 origin, it takes black chihuacle, mulato, black ancho and pasilla chilies.\u00a0 Among the spices used we find sesame, peanuts, nuts, almonds, cinnamon and burnt chili seeds.\u00a0 Plantain presence is also a special feature.<\/li>\n<li>Coloradito: based on red chihuacle, red ancho, pasilla and guajillo chilies, it is spiced with clove, sugar, sesame, cinnamon, raisins and almonds.\u00a0 It takes plantain, chocolate and is thickened with yolk bread.<\/li>\n<li>Manchamanteles: it name means \u201ccloth stainer\u201d; it is more an adobo made with red ancho, red chihuale and guajillo chilies.\u00a0 It also has oregano, tomila, marjoram, pineapple and plantain.<\/li>\n<li>Chinchillo: special because it is made with burned tortilla, it takes marjoram, avocado leafs, green bean and chayote and is based on black chihuacle, pasilla and mulato chilies.<\/li>\n<\/ul>\n<p><em>The\u00a0 Poblano one:<\/em><\/p>\n<ul>\n<li>The classical one is prepared with cocoa, chocolate and ancho, mulato, pasilla and chipotle chilies.\u00a0 It is spiced with almond, nuts, raisins, sesame, clove, cinnamon and more.<\/li>\n<\/ul>\n<p><em>Mole de olla:<\/em><\/p>\n<ul>\n<li>Or mole in the pot, it could be considered more like a thick soup, it is prepared with beef, ancho and pasilla chilies.\u00a0 It is complemented with xoconoxtles (a kind of cactus), corn, carrots and zucchini.\u00a0 It is served with corn dough balls cooked inside the sauce.<\/li>\n<\/ul>\n<p><em>Pipi\u00e1n:<\/em><\/p>\n<ul>\n<li>Its name comes from the Spanish for pumpkin seed, \u201cpepita\u201d, and depending on the extra ingredients it can be red, purple or green.<\/li>\n<\/ul>\n<figure><img class=\" alignleft\" src=\"https:\/\/www.hotelesboutique.com\/wp-content\/uploads\/2012\/09\/hoteles-boutique-de-mexico-hotel-meson-sacristia-de-la-compania-paquete-la-cocina-de-puebla.jpg\" alt=\"hoteles-boutique-de-mexico-hotel-meson-sacristia-de-la-compania-paquete-la-cocina-de-puebla\" \/>Mole is present not only on Mexican kitchens and tables, it has also influenced popular culture as we can see in these sayings &#8211; roughly translated as follows:<\/p>\n<p><em>Mole de oveja; el que quiere come, el que no lo deja<\/em>.\u00a0 &#8211; Sheep mole, that who wants it, eats it;, that who doesn\u2019t, leaves it.<br \/>\n<em>Mole sin ajonjol\u00ed, ni para ti ni para m\u00ed.<\/em> \u2013 Sesame-less mole, not for you, not for me.<br \/>\n<em>No hay mole si no se muele<\/em>. \u2013 There is no mole without grinding.<br \/>\n<em>Si de prisa haces el mole, \u00bfqu\u00e9 dejar\u00e1s pa\u2019 hacer despacio?<\/em> \u2013 If you hasten to make mole, what will you do slowly?<br \/>\n<em>Si pretendes mole, cuida la olla<\/em>. \u2013 If you want mole, keep an eye on the pot.<br \/>\n<em>A darle, que es mole de olla<\/em>. \u2013 Let\u2019s get to it, it\u2019s mole de olla.<br \/>\n<em>Es ajonjol\u00ed de todos los moles.<\/em> \u2013 He\/she is sesame for all the moles.<br \/>\n<em>Me dieron en mi mero mole.<\/em> \u2013 They just made my favorite mole.<\/p>\n<p>Come to <a title=\"Oaxaca\" href=\"https:\/\/www.hotelesboutique.com\/en\/destination\/oaxaca\/\" target=\"_blank\">Oaxaca<\/a> and <a title=\"Puebla\" href=\"https:\/\/www.hotelesboutique.com\/en\/destination\/puebla\/\" target=\"_blank\">Puebla<\/a> and discover the origins and flavors of mole:<\/p>\n<p><a title=\"Azul de Oaxaca\" href=\"https:\/\/www.hotelesboutique.com\/en\/hotel\/azul-de-oaxaca\/\" target=\"_blank\">Azul de Oaxaca<\/a><\/figure>\n<p><a title=\"Mes\u00f3n Sacrist\u00eda de la Compa\u00f1\u00eda\" href=\"https:\/\/www.hotelesboutique.com\/en\/hotel\/meson-sacristia-de-la-compania\/\" target=\"_blank\">Mes\u00f3n Sacrist\u00eda de la Compa\u00f1\u00eda<\/a><\/p>\n<p><a title=\"Hacienda los Laureles\" href=\"https:\/\/www.hotelesboutique.com\/en\/hotel\/hacienda-los-laureles\/\" target=\"_blank\">Hacienda los Laureles<\/a><\/p>\n<p>&nbsp;<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Mole, flagship of Mexican gastronomy; and deservedly so thank to its complex preparation. Taking its name from nahuatl m\u014dlli, meaning sauce, it is also a true reflection of our country\u2019s mestizaje, or miscegenation. We don\u2019t know for sure the origin of this dish. However, one of the most popular legends tells than the archbishop went [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":33647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[977],"tags":[],"jetpack_featured_media_url":"https:\/\/www.hotelesboutique.com\/wp-content\/uploads\/2012\/09\/hoteles-boutique-de-mexico-hotel-meson-sacristia-de-la-compania-puebla-38.jpg","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"En Mi mero Mole. 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