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Love to cook exotic cuisine?  On Wednesday, July 10, as part of  JAM:July at Milagro workshop, you will learn the delicious secret to making MOLE!  Have you heard of it? Outside of Mexico, not many people have.  “Mole” is simply the Spanish word for a certain type of sauce, originating from the ancient Aztec word mōlli.  When it is used in Mexican food today, it describes a variety of complex and spicy sauces made with one or more types of chili pepper, including ancho, chipotle, mulate, and pasilla chilis.[1]   

There are many varieties of mole made in Mexico, often representative of a particular Mexican state — Oaxaca, for instance, boasts of seven moles!  You may have heard about mole poblano, which is a type of mole from Puebla, Mexico, made with chocolate!   An astonishing array of other ingredients can be used as well.  Some you might guess, like onion, garlic, and tomato, and others you might not imagine, such as almonds, peanuts, pumpkin seeds, raisins, and cinnamon.[2]

Each mole is a time consuming process, with around 30 ingredients being slowly added and cooked down, then ground together into a thick, rich sauce.  Traditionally served over a light meat like chicken or turkey, the intense flavor can make any occasion feel like a celebration!  In fact, in Mexico, mole is a central dish served at weddings and during holidays like Cinco de Mayo.[3]  There is even a National Festival of Mole, which is held in October in San Pedro Atocpan, a small town just south of Mexico City.

Photo by Lesley Tellez

So come join us on July 10 in JAM: July at Milagro Mexican cooking class with Graciel Montiel, and learn how to make MOLE for your next celebration!

Register NOW by calling us: 503-236-7253.