the famous mexican mole (moh-lay)

As you may or may not be aware, one of the most famous, distinctive and complex mexican contributions to the culinary scene is mole. It roughly translates as sauce, or stew. There's an infinite number of regional specialities using a variety of ingredients.

You've no doubt heard of guacamole made with avocados, which, by the way, is completely different and is far superior to the excuse for guacamole palmed off onto unsuspecting Brisbanites frequenting 'Montezuma's'. Mexican food is really something else and desperately needs to find a niche on the Australian menu.

There's a lot going on over here, so my next career move is to open a taco/gordito/dried chilli/mole/pinata/tequila stand somewhere in the valley. (Shoe-shining strand is optional) Entrepreneurial partnership opening available... anyone??


These pictures are from a mole shop in town which sells an array of pastes. It may look a little repulsive, but the aroma and taste is such a delightful assault!

Ingredients for these moles would be several types of dried chilli, cinnamon, nuts, seeds, vegetables, spices and cacoa beans, cloves, corn, sometimes turkey meat and lots of other stuff. It takes days to cook and keeps for months.