This mole is the delicioso recipe that Kendra Alfaro Ruiz’s aunt made over and over for their family. She uses 12 guajillo chile and tweaked the ingredients over the years to her liking and it became her famous-family dish. ”My aunt’s name is Maria but her nickname is Coty. She is a pastry chef,” says Kendra, ”She was born and raised in Belize, but her mother is of Mexican decent—from Mérida, Yucatán. I hope you enjoy her mole!”
Mole is one of Mexico’s most recognizable and ancient dishes. Its ingredients and cooking process have pre-Hispanic roots, though tradition usually links it to two cities of origin: Puebla, credited as its birthplace, and Oaxaca, renowned for its seven moles. Can you name all siete? They are: amarillo, chichilo, coloradito, manchamantel (tablecloth-stainer), rojo, negro, and verde.
To try your hand at other preparations of this ancient meal some consider the national dish of Mexico, check out these family-favorite mole recipes submitted by the Familia Kitchen community! As just one example, consider the famous red mole recipe artists Frida Kahlo and Diego were served in La Casa Azul, their home in Coyoacán.
More than 50 variations of mole are said to exist, although there is no definitive culinary or official record. Lore also has it that each town in Mexico has its own traditional mole recipe—although again, there is no definitive source giving proof to each pueblo’s unique receta.
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