Is mole authentic Mexican?

Mole is a quintessential part of Mexican cuisine, with its origins tracing back centuries in Mexico. However, there has been some debate around whether it should be considered “authentic” Mexican food. This article will examine the history and cultural significance of mole to determine if it rightfully deserves a place as an iconic Mexican dish.

Table of Contents

What is mole?

Mole (pronounced MOH-lay) is a rich, complex sauce made from chiles, spices, chocolate, seeds, nuts, and more. There are many regional variations, but moles usually contain a base of chili peppers and chocolate or cocoa, blended together with other ingredients. The sauce often has a smooth, thick consistency and a deep, earthy flavor.

Some of the most common types of mole include:

Mole poblano – Considered the most classic and famous mole from the Puebla region. It contains chili peppers, chocolate, nuts, spices, and more.
Mole negro – A dark, rich Oaxacan mole made with dried chilies, chocolate, spices, pumpkin seeds, nuts, and more.

Mole verde – A bright green mole from Oaxaca made with tomatillos, herbs, spices, seeds, and nuts.
Mole coloradito – A reddish mole from Oaxaca with ancho chilies, plantains, nuts, and spices.
Mole amarillo – A yellow mole that utilizes dried yellow chilies, spices, tomatillos, and tortillas.

The complexity of a mole comes from layering multiple ingredients to create depth of flavor. They often require lengthy preparation with toasted and ground spices, chilies, and seeds. Mole can be served with meat, vegetables, or on its own, and is considered one of Mexico’s most culturally important culinary contributions.

Origins and history of mole

The origins of mole can be traced back centuries in Mexico. It has significance both historically and culturally:

Pre-Hispanic roots – Mole is believed to have roots in pre-Hispanic times originating from ancient indigenous cuisine. The use of chilies, spices, seeds were an important part of Aztec and Maya diets.

Arrival of new ingredients – Ingredients like cinnamon, cloves, chocolate arrived later from the Old World and got incorporated into molcajete sauces.
Mole poblano – The most famous origin story dates mole poblano to around the 17th century in the Santa Rosa convent in Puebla, merging Old and New World ingredients.
National dish – Mole has been considered one of Mexico’s plato nacional or national dishes especially since the 20th century.

Regional variations – Different regions developed their own unique moles featuring local ingredients, like plantains in Oaxacan moles.
Cooking tradition – Making mole from scratch is a laborious process that follows culinary rituals and techniques passed down generationally.
Celebratory dish – Mole is considered a special dish in Mexico, served during holidays, weddings, birthdays and other celebrations.

Over the centuries, mole has taken on not just culinary importance in Mexico but social and cultural significance as well. The emergence of regional mole variations shows how it has evolved and been shaped by local customs over time.

Mole as an integral part of Mexican cuisine

Mole is an integral part of Mexican cuisine for several reasons:

Inherent to Mexican food history and culture – As discussed, mole has origins tracing back centuries and important cultural meaning.

Regionally diverse – Unique types of moles represent the cuisine and ingredients of different regions like Puebla, Oaxaca, Veracruz, etc.
Flavor profile – The complex and layered mole flavor profile is considered quintessentially Mexican by food experts and locals alike.
Revered national dish – It is considered one of Mexico’s treasured culinary contributions and national dishes.

Important celebration food – Mole’s significance as a featured dish for holidays and special occasions cements its cultural relevance.
Promoted abroad – Mole’s reputation globally has come to represent Mexican cuisine and helped promote its expansion beyond Mexico.

For these reasons, mole has become much more than just a ubiquitous Mexican sauce. Over time, it has been elevated to legendary status in Mexican cooking.

Mole is found across Mexico

Part of what makes mole such an integral Mexican dish is its ubiquity across different regions. Mole can be found all over Mexico:

Puebla – Considered the birthplace of mole poblano with its culinary tradition dating to the colonial era.
Oaxaca – Famous for its seven moles including negro, verde, amarillo, chichilo, coloradito, manchamanteles, and rojo.

Veracruz – Known for a seafood style of mole along with other regional moles.
Michoacán – Offers another take on mole with Michoacán-style moles.
Mexico City – As the capital, offers moles from around the country along with its own mole style.

Jalisco – Known for brick-red enchiladas topped with mole coloradito and other moles.
San Luis Potosí – Features the unique and intensely spiced mole de xiquexque.

From Puebla to Oaxaca and all over Mexico, mole has become a unifying culinary thread in Mexican cuisine across the country. This ubiquity highlights its status as a foundational part of Mexican culinary culture.

Mole is considered authentic by food experts

Culinary experts widely regard mole as an authentic and iconic Mexican dish:

Rick Bayless – Famed Chicago chef and Mexican cuisine expert calls mole a “true Mexican national treasure.”
Diana Kennedy – British-born food writer considered the Julia Child of Mexican cuisine calls mole the “most complex and deliciously intriguing of all Mexican sauces.”

Marilyn Tausend – Mexican cuisine historian calls mole poblano the “most famous dish in Mexican cuisine” in her book.
Lesley Téllez – Mexican food expert and culinary journalist states mole represents “the absolute heights of Mexican cuisine.”
Andrew Zimmern – Renowned chef and teacher describes mole as a dish that “epitomizes Mexican food more than any other.”

Such strong endorsements from respected food authorities demonstrate mole’s standing as an authentically Mexican dish within the realm of Mexican cuisine. As an ancient, complex sauce recipe evolved over centuries in Mexico, it has rightfully earned its place in the pantheon of iconic national dishes.

Mole is essential to Mexican cuisine globally

As Mexican cuisine has expanded globally, mole has come to represent it abroad:

Mole restaurant presence – It features prominently on menus at top Mexican restaurants worldwide.

Global attention – Mole is consistently highlighted in global media coverage of Mexican food.
Tourist recommendations – Mole samplings are recommended frequently to tourists visiting Mexico.
Cookbook focus – International Mexican cookbooks almost always include mole recipes.

Awards – Mexico’s moles have been recognized by global organizations like UNESCO for their cultural significance.

This global representation and recognition shows that mole has become an ambassador dish introducing people worldwide to the heights of Mexican cuisine. For those unfamiliar with Mexican food, mole often serves as their first or most memorable taste.

How mole is viewed in Mexico

Within Mexico itself, mole is considered one of the most treasured national dishes:

Pride – Mexicans take great pride in mole as an iconic national creation.
Identity – Regional mole variations allow Mexicans to express local food identities and customs.
Tradition – Making mole from scratch and passing down recipes generationally is an important tradition.

Events – Mole is strongly tied to holidays, celebrations, festivals, and religious events.
Revered food – It is considered one of Mexico’s great culinary achievements alongside dishes like tacos.
Common knowledge – Most Mexicans value mole’s history and prominence in Mexican cuisine.

This strong cultural connection and reverence for mole in its country of origin confirms its standing as a cherished cornerstone of Mexican culinary identity.

Arguments against mole’s “Mexican-ness”

Despite mole’s stature in Mexican cuisine, there are some arguments occasionally made against its “authenticity”:

Foreign influences – Some point to mole’s foreign origins like pre-Columbian indigenous foods meeting Spanish colonial ingredients.

Recent history – Compared to pre-Hispanic staples like corn and chilies, mole arose more recently in Mexican history.
Regional variations – With diverse regional moles, critics argue there is no one unified national mole.
Modern evolutions – New modern mole fusions argue against mole’s position as a static traditional dish.

Appropriation – Very rarely, some criticize mole as cultural appropriation of pre-Hispanic indigenous cuisine.

However, these arguments generally fail to override mole’s overall status as an icon of Mexican cuisine:

Essence of Mexican food – While mole has foreign influences, it uniquely blends them into something distinctly Mexican over centuries.

Cultural evolution – Mexican cuisine has evolved over time. Mole represents the blending of old and new.
Unity in diversity – Mexico has diverse regional cuisines, yet mole unites them as a shared national dish.
Tradition and innovation – While mole evolves, respect for traditional recipes endures.

Reclaiming tradition – Modern moles could be seen as reclaiming ancient indigenous ingredients and techniques.

Rather than threatening mole’s Mexican identity, these realities underscore mole’s resonance as an adaptable and lasting cultural emblem.

Why mole is definitively Mexican

Given mole’s deep roots in Mexican culture and cuisine, it rightfully deserves to be considered an authentic Mexican national dish:

Centuries of history – Mole dates back centuries to Mexico’s pre-Hispanic civilizations.
A Mexican creation – It uniquely fuses Mexican ingredients into a complex recipe.
Found across Mexico – It is made and enjoyed throughout the country.

Integral part of cuisine – Mole is essential to Mexican food history and culture.
Revered dish – Mexicans rightly revere mole as one of their greatest culinary contributions.
Global fame – Mole’s fame worldwide is tied to Mexican cuisine.

Cultural significance – Mole is integral to Mexican holidays, celebrations, identity and traditions.

Mole’s Mexican-ness is inherent. The dish epitomizes the story of Mexican cuisine itself, emerging from its unique land, culture and history.

Conclusion

Mole clearly deserves its reputation as an authentic and iconic Mexican dish. The evidence shows mole is deeply linked to Mexican culture and identity, with centuries of history behind its status as one of Mexico’s national dishes. Both within Mexico and abroad, mole continues to represent the essence of Mexican cuisine. While mole constantly evolves and takes on new modern forms, at its core it maintains its standing as a uniquely Mexican creation. Mole’s legendary complexity and flavor profile will no doubt continue introducing new generations worldwide to the authentic tastes of Mexico.