RE: [CH] Chile Themed Restaurants -- Mole Sauces
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 31 Oct 2001 08:52:39 -0500
Hi All --
While not wanting to become too embroiled in a discussion about moles, I
would like to mention that we should be careful about referring simply to
"mole" as if there is only one. Moles vary across Mexico the same way that
BBQ sauce varies across America or cheese varies across Europe.
In Oaxaca, they often eat a green mole (similar to a pipian) made of
lettuce, cilantro, epazote, guero chiles, and pumpkin seeds. In Michoacan,
they prefer a very hot, bright red mole (similar to a New Mexican red chile
sauce). In northern Mexico, they tend to eat the darker, richer mole
containing all sorts of dried seeds, fried chiles, and chocolate. In
addition to variations on the above, there are also yellow moles (typically
served with seafood in coastal regions).
At any rate, very good discussions about moles and their regional variations
may be found in Rick Bayless' first cookbook ("...Essential..."?) or in
Diana Kennedy's "The Art of Mexican Cooking".
In heat,
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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