Mole has been around for thousands of years, with its roots in ancient Mexican cuisine. The word "mole" comes from the Nahuatl language, which was spoken by the Aztecs, and it roughly translates to "mix" or "blend". And boy, do they ever mean it - with some recipes calling for up to 30 ingredients!
Now, I know what you're thinking: "Chocolate in savory dishes? Has the world gone mad?" But trust me, friend, it's a game-changer. The cocoa powder adds a depth of flavor that's just incredible, and it pairs perfectly with the richness of the meat. It's like a match made in heaven!
And don't even get me started on the types of mole out there. You've got your Oaxacan mole, your Puebla mole, your black mole... the list goes on! Each one is like a unique snowflake, with its own special ingredients and preparations. It's like a mole-tasting adventure waiting to happen!
Mexico - Culture, Cuisine, Traditions | Britannica
