Chicken Mole in Oaxaca
Sierra Madre del Sur
Gastronomic experiences don’t come much more intense than chicken mole. This heavy, slow-cooked sauce has seven different variations, one for each region of Oaxaca state, or one for every day of the week (depending on which story you believe).
Oaxaca is where you come for a glimpse of ‘the real Mexico’ and, as any local will tell you, there is nothing more authentically Mexican than sitting down at a communal bench in Oaxaca’s central market for a chicken mole negro.
Typically containing more than fifty different spices and a healthy serving of locally produced chocolate, mole is not for the faint hearted, or weak stomached. Mayan chocolate is far earthier than Western alternatives and the dry, rich sauce is typically reserved for special occasions only. That means it is to be eaten infrequently and in modest proportions; there is a very good reason for this… ignore ancient wisdom at your peril!
Oaxaca is where you come for a glimpse of ‘the real Mexico’ and, as any local will tell you, there is nothing more authentically Mexican than sitting down at a communal bench in Oaxaca’s central market for a chicken mole negro.
Typically containing more than fifty different spices and a healthy serving of locally produced chocolate, mole is not for the faint hearted, or weak stomached. Mayan chocolate is far earthier than Western alternatives and the dry, rich sauce is typically reserved for special occasions only. That means it is to be eaten infrequently and in modest proportions; there is a very good reason for this… ignore ancient wisdom at your peril!
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