Mole, that culinary treasure that has captivated taste buds worldwide, is much more than a flavor medley; it reflects Mexico’s rich heritage and traditions. Today, we invite you to delve into the fascinating journey of mole preparation, exploring its roots, ingredients, and the profound cultural connection it embodies, and as a bonus, a workshop that will teach you the step-by-step process of crafting this dish.

Historical roots and styles

Mole traces its origin to pre-Hispanic Mexico, blending indigenous and European influences. Its evolution over the centuries has created a variety of styles and unique flavors in different parts of the country.

Each region of Mexico boasts its unique version of mole, with family recipes passed down through generations. From the chocolate and chili nuances of mole poblano to the smoky notes of Oaxaca’s mole negro —black mole, each variety tells a unique story.

Key ingredients and preparation

The soul of mole lies in its intricate blend of ingredients, varying by region and recipe. Fundamental elements include an array of chilies, chocolate, spices, herbs, and, in some versions, fruits and seeds. This diverse ensemble creates a symphony of flavors, from spicy to sweet, in every bite, often accompanied by chicken, rice, and delicious tortillas.

Preparing mole is a labor of love that demands time and dedication. Fresh and dry ingredients are toasted and ground to create the mole base, known as ‘masa.’ This masa is cooked with broth and additional ingredients according to the recipe.

Mezcal and mole trilogy in Riviera Nayarit

Located on the Pacific coast of Mexico, Grand Velas Riviera Nayarit presents a trilogy of mezcal and mole tasting, an experience that explores the diversity of flavors while delving into the cultural and historical significance of each dish and beverage. Highlights include combinations such as pink mole with octopus confit in hazelnut butter, paired with the smooth Amarás Espadín mezcal, and tlacoyo filled with grasshoppers and aged cheese, bathed in black mole and accompanied by Amarás Espadín Reposado mezcal. Additionally, a chicken roulade with green pipian is complemented by the refined Zignum Reposado mezcal.

Undoubtedly, we embark on a journey beyond the culinary; it’s a voyage through history, culture, and the heart of Mexico itself. It is a dish to savor during your visit to Mexico!