Impress your guests with this handcrafted mole, traditionally made in Atocpan, Mexico.
What is mole?
Since Pre-Hispanic times, moles have been an essential part of the ancient culinary culture of Mexico. They are rich sauces made out of a high variety of ingredients and they are the base of so many traditional Mexican dishes.
There is more of 50 types of moles. Their ingredients and way of preparation varies according to taste.
Interesting fact: Guaca-mole: rich sauce or mix of avocados.
What does the mole contain?
Most traditional moles contain more than 10 ingredients, among them are: diverse chilies, seeds, nuts, dried fruits, cacao and spices.
Why is dry (powder) mole?
Dry moles (powder) can last for long periods of time; also, they don't contain any lard and are much less oily than their paste version. You can add liquid and season them according to your preference.
How do you use dry (powder) mole?
Dry moles contain all the traditional ingredients already mixed together. You just have to add water or your favorite broth, heat it and mix it. However, you can tailor it to your taste by mixing in additional ingredients.
Who produces it and where?
This mole is produced in what is called ¨The Capital of the Mole¨ in the historic small town of Atocpan, Milpa Alta, the most rural part of Mexico City. This town has hosted the National Festival of Mole every year since 1977.
Atocpan produces 60% of the mole consumed in the whole country and 89% of mole consumed in Mexico City. Therefore, 92% of its population is dedicated to this activity.
The producers are small family companies that handcraft excellent quality mole using the most traditional methods.
- Locally produced