Mole (mo-le, not like the subterranean animal) literally means sauce and comes from the Nahuatl word mōlli.
Just to be confusing for non-Mexicans mole refers to a wide variety of sauces—red, green, black, yellow, pipián, huaxmole, almendrado, de olla, the list goes on—as well as dishes that are made using mole.
Mole is most popular in the central and southern regions of the country, with the best ones coming from Puebla and Oaxaca.
The popularity of the sauce, especially at major celebrations, is such that almost all Mexicans have tried at least one version of it.
This is a traditional Oaxaca black mole made with roasted chilies and cocoa beans—yes, chocolate! Spoon it over roast chicken or pork, dip meat- or vegetable-filled tortillas into warm mole, or simmer pieces of roast chicken in the mole before serving.
Ingredients: Chilies, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices.
450 gram jar