Mexican chocolate based mole sauce over chicken served with a side of rice, several recipes below
Mole, is a quintessential Mexican dish that Amerindians in the region created. The term mole comes from the Nahua word mblli, which mean sauce. Mole sauce is a spicy chocolate based sauce “that takes several days to prepare, so complex is its making,” says Langston Hughes who lived in Toluca, Mexico as a teen. Mole, which comes in many varieties, is perhaps one of Mexico’s signature culinary contributions to the world. Most moles sauces contain chocolate and spices such as cloves, cinnamon, parsley, and pepper along with other ingredients. What interesting is that until the 1950s there was a class prejudice in Mexico against indigenous foods like Mole and until then it was largely a soul food like dish that the poor ate. It was the Mexican dictator Porfirio Díaz (1830-1915) who although he was dark skinned with strong indigenous roots in the state of Oxaca, he celebrated haute cuisine from Europe and thus created an infatuation for European dishes among elite Mexicans. It was only several decades after the Mexican revolution that folklorists began to chronicle oral recipes for dishes like mole from rural areas, that Amerindian recipes became the core of Mexico’s national cuisine. Here are links to various mole recipes including vegan selections.
Moles recipes: http://allrecipes.com/recipes/world-cuisine/latin-america/mexico/mole-recipes/ViewAll.aspx
Vegan mole recipe: http://vegweb.com/index.php?topic=8746.0
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