On a recent two-day trends immersion in Los Angeles, where the Almond Board of California showcased menu innovation starring almonds, one of the highlights was the mole tasting at Guelaguetza, an authentic Oaxacan restaurant.
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Mole can go in different directions, depending on the chile and spice combination. At its base, an earthy, rich blend of almonds, walnuts and peanuts, along with warm spices, gives it backbone, personality and reach capable of going beyond traditional Mexican profiles.
Our featured moles:
Mole Rojo
Spicy and rich with red chilhuacle, ancho and guajillo cheese
Mole Negro
Sweet and smoky with black chilhuacle, mulato and papilla chiles
Estofado Mole
Mild and savory, with tomatillo, cloves, and cinnamon
Mole Colorado
Smoky and savory with ancho and guajillo chiles
