Mole

Origin: Before the word, there was the ritual.
In the temples of ancient Mexico, mōlli meant “mixture” — sauces of chile, seed, cacao, and maize offered to gods and ancestors.
When the Spanish came, they brought almonds, bread, and cinnamon — and the old ritual absorbed the new world’s intrusions, refusing to die.

Mole became the meeting point of two histories: Indigenous fire and colonial spice. Each region kept its own memory — black and smoky in Oaxaca, green and bright in Puebla, golden and herb-laced in Guerrero — each one carrying both grief and grace.

It is said that a true mole cannot be hurried; it demands patience, reverence, and surrender.
In its depth lives the story of Mexico itself — pain transformed into flavor, survival into art.

Ingredients

This mole leans into darkness—chili, chocolate, and smoke—but twists toward light with the subtle sweetness of ripe plantain. It’s unexpected.

3 dried ancho chiles

2 dried pasilla chiles

2 dried mulato or guajillo chiles

2 tbsp sesame seeds

2 tbsp pumpkin seeds (pepitas)

2 tbsp almonds or peanuts

2 tbsp raisins or dried figs

1 ripe plantain, peeled and sliced

1 small onion, chopped

3 garlic cloves, peeled

1 cinnamon stick (or ½ tsp ground)

2 cloves or ¼ tsp ground

1 tsp cumin

1 tbsp coriander seeds or 1½ tsp ground

2 tbsp tomato paste

2 oz Mexican chocolate or bittersweet chocolate

2–3 cups broth (chicken or veg)

Salt to taste

2 tbsp lard, ghee, or oil

How The Alchemy Happens

Toast the chiles lightly, soak in hot water for 20 minutes. Remove seeds and stems.

Toast sesame seeds, pumpkin seeds, almonds, and spices separately—until aromatic but not burned.

Sauté onions, garlic, and plantain slices until soft and golden.

In a blender, combine everything: chiles, nuts, seeds, plantain, raisins, tomato paste, onion mix, chocolate, and 1½ cups broth. Blend until thick and smooth.

In a heavy pot, heat oil. Pour in the mole and fry the sauce—yes, it sizzles and darkens. Add broth to adjust thickness.

Simmer gently for 20–30 minutes. Salt to taste. Stir. Taste. Whisper thanks.