Why We Eat: Mole

From Munchies.

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.

Check out the recipe here: https://www.vice.com/en_us/article/43kz8g/mole-poblano-recipe

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