Description
- AUTHENTIC PRODUCT - One of the most emblematic dishes of the gastronomy of Oaxaca is the Red Mole, which is also called Ixtepec mole, since it is cooked in the Itsmo area; but its delicious flavor has made it transcend, passing through the Sierra Mazateca, until it is part of traditional Mexican cuisine
- GASTRONOMIC TRADITION AND CULTURAL IDENTITY - The Red Mole represents the rich wealth of socio-cultural, historical and traditional values that make up the culinary wealth of Oaxaca, of the artisan flavor of gastronomy, a product of the mixture of its herbs, spices and endemic chilies.
- A UNIQUE FLAVOR - The red mole is characterized by its powerful spice and its reddish color; In Mexico, this mole is very popular, since it is the protagonist of a version of red enchiladas, which Mexicans like a lot. As for the meat that is used to accompany, the favorite is pork, chicken or turkey. Some people add the broth where one of the two birds mentioned was cooked, when preparing it.
- SERVE WITH ... - Mole Rojo is traditionally served with previously cooked turkey, chicken, chicken or pork meat. In addition, the dish is accompanied by 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 or Tequila or Beer.
- PREHISPANIC HERITAGE - Mole is one of the most recognized Pre-Hispanic delicacies in the world for its delicate aroma and intense flavor, the result of the mixture of many spices together with fundamental ingredients, which provide consistency and smoothness to the sauce. It is one of the most representative dishes, of the fusion of cultures and cuisines, that has occurred in Mexico.
Alfonso Reyes said that 'mole of guajolote is the resistance piece in our kitchen, the touchstone of stewing and eating, and refusing mole can almost be considered a betrayal of the homeland.' This dish is without a doubt one of the culinary jewels of the state of Oaxaca and at the same time it is one of the most elaborate, complex mole preparations where the largest number of ingredients are used with a total of 23. 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 Oaxaca was awarded by the Food and Travel Reader Awards 2019 of the Food and Travel magazine, as Best Gourmet Destination, given the quality and importance that gastronomy has in the country and in the world.