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Accompanying Sauces
Appears in
Published 1997
As I’ve explained earlier, moles and other major Oaxacan sauces are considered dishes in themselves. They are unrelated to the other category of simple, quickly prepared mixtures meant to be added to the food at the table. Like U.S. bottled sauces, these are condiments that can go with practically anything, and I have not always thought it necessary to give serving suggestions.
The Oaxacan table sauces are often very plain though subtly varied from cook to cook—everyone has their own favorite variation on a few themes. The soul of these simple creations is in the quality of the ingredients, not in complex seasonings. These sauces are meant to add spiciness without competing with the other flavors of the finished dishes.
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