Talking about Oaxaca is talking about a land rich in culture, traditions and, of course, gastronomy that has conquered palates around the world. Considered one of the culinary capitals of Mexico, Oaxaca offers a diversity of flavors that reflect the history and identity of its people. Among all its traditional dishes, Oaxacan mole stands out as the most famous and representative of the state.
Mole is a complex preparation, the result of mixture of pre-Hispanic and colonial ingredients. In Oaxaca there are seven types of mole recognized: black, red, coloradito, yellow, green, chichilo and stainmanteles. However, the black mole is the most emblematic and appreciated. Its preparation requires patience and dedication, since it can include more than 30 ingredients, including dried chilies, spices, seeds, nuts, banana, bread and, of course, chocolate, a touch that gives it the characteristic sweet and deep flavor.
READ: How much will Mexicans spend on bread of the dead this year?
Traditionally, mole is served with chicken or guajolote (turkey) and is presented with rice and handmade tortillas. This dish is usually prepared on special occasions, such as weddings, patron saint festivities or family celebrations, becoming a symbol of coexistence and hospitality. Each family and each Oaxacan region has its own version, which further enriches its culinary diversity.
Beyond its flavor, Oaxacan mole represents the living history of Oaxaca. It is the reflection of the fusion between indigenous and Spanish culturesand a testament to the ingenuity of traditional cooks who have passed down their recipes from generation to generation. His fame has transcended borders and today he is a gastronomic ambassador of Mexico in the world.
In short, if there is a dish that defines the essence of Oaxaca, it is Oaxacan mole, a culinary gem that combines tradition, art and flavor in every bite.
EE
The post What is the most famous dish in Oaxaca? appeared first on Veritas News.
