There are other Mole Sauces Throughout this Book

Mole is the generic name for several sauces used in Mexican cuisine, as well as dishes based on these sauces. In Mexican Spanish, the term, derived from Nahuatl mulli or molli, means “sauce” or “mixture.” It is more general than most people, including culinary experts outside of Mexico, believe, and the ingredients used in making moles can be quite dissimilar to each other.

The most well-known versions are from the states of Puebla and Oaxaca. Not only is Puebla’s mole poblano popular throughout the country, it is the mole most people in the United States think of when asked about it. Oaxaca’s seven famous moles include Mole Negro, Mole Coloradito, and mole chichilo, known as the legendary seventh mole (see “Chichilo Oaxaqueño”. The recipe for Mole de Xico from Veracruz, another regional mole, is offered. Guacamole, a combined form of the words meaning “avocado mixture/sauce,” is found in chapter 5.