Mole (Sauce)

Mole is the general name given to many Mexican sauces. There is no strict way to make mole. Versions vary from person to person and region to region. Most recipes include garlic, cumin, chili powder, and onions.

Organic mole sauce is made from ingredients that are grown organically, without the use of pesticides or chemical fertilizers. The varieties of traditional chili peppers may be difficult to find, and many mole fanatics grow these peppers themselves, either indoors in colder climates or outdoors in the southern U.S. states. Chili peppers require good draining soil, temperatures above 70 degrees, and full sunlight.

The type of mole sauce most Americans are familiar with is mole poblano, which is made with chili peppers, seeds, spices, chocolate, salt, and other ingredients. It is a thick, dark sauce, mildly spicy, and served with chicken on turkey.

Rick Bayless, founder of Frontera, won the 2009 Top Chef Masters (Bravo TV) with his famous Oaxacan Black Mole Sauce. This is a very complex mole sauce, with more than 30 ingredients. It includes five varieties of chiles: chilhuacles negros, guajillos, pasillas mexicanos, anchos negros, and chipotles mecos.

Traditional mole sauce is a challenging and time-consuming endeavor. Fresh ingredients may be difficult to find in U.S. stores, look to farmer's markets for the best possibilities.