Mole Mole in Colombia: What's Special and where to Test It at Chia

The mole is one of those plates that generates reverence among those who know him well and have been bewilderfully and bewilderfully with those who have been first to prove him. It’s complex, dark, with a flavored profile that looks nothing more. And that’s possibly the most representative production of Mexican cuisine.

It’s still difficult to find him well-done in Colombia. That’s why, when she’s on a menu, she’s worth knowing what she’s up to before she’s asked for.

What’s the mole

The mole is a Mexican sauce with a preHispanic background and enriched during the colonial period and prepared with a combination of dry chilies, spices, seeds, chocolate and other ingredients that vary with respect to the region and recipe. It’s not a simple salsa: it’s a production that can have more than 20 ingredients and work hours.

There are many kinds of mole. The best known internationally is the village mole, originally from the state of Puebla, that’s served on chicken and its dark and complex taste with chili and chocolate living with and with no one to master.

Why the mole’s special

The mole is special for several reasons that have little to do with being exotic and much with being technically difficult.

First, the amount of ingredients. A traditional village mole can have more than 20 different chilies and spices. Each one brings something: itching, sweetness, bitterness, depth.

Second, time. The mole doesn’t get bad. The chilies get tipped, hydrated, mold. The spices are processed separately. It all integrates into a process that can last for hours.

The third, balance. A good mole doesn’t taste about chocolate and chili separately. That’s his own thing. To achieve that balance is what distinguishes a well-run preparation from an approach.

The village mole at 3 Soles Restaurant

At 3 Soles the village mole is at the menu inside strong chicken plates. It’s served with chicken, in the tradition of classical village mole.

The restaurant is at Chia, at Chia-Cota variant, 25-40 minutes from the north of Bogotá. It’s one of the few places in the Sabana where the mole appears as a main plate within a menu that takes Mexican cuisine seriously.

To better understand how the mole fits into 3 Soles’s Mexican proposal, in the article about tacos and paisines in Chia There’s more context about how that kitchen’s been worked at the restaurant.

How to recognize a good mole

If you have never been a mole before, some indicators help to figure out if what you have in the plate is a serious preparation:

The color. The village mole should be dark, almost black. A clear mole or clear coffee indicates something’s missing from the production.
The texture. It’s got to be a body-filled salsa, and it’s not a pitiful and pitiful salsa. He’s got to cover his chicken without a chorret.
The taste. A complex from the first bite. It’s not just chocolate and chili. If one of them predominates, the balance isn’t achieved.
The smell. The toasted chiles have a particular, dry and profound smell. If the mole smells about that before we prove it, that’s a good sign.

If you have little time, ask for this.

For a complete Mexican experience with 3 Soles:

Input: Nachos in Red and Green Salsa or Birria Aripits
Heavy plate: Mole poblan
Drink: Margarita, Cantarito or Tequila Shot
Without alcohol: Horchata or Jamaica (if available)

Frequently Asked Questions

What’s the Mexican mole?

It’s a Mexican-born sauce with dry chilies, spices, seeds and chocolate and other ingredients. The village mole is its best known version and served with chicken.

Do the mole taste about chocolate?

He’s got chocolate among his ingredients but doesn’t have chocolate as his best. The taste is complex with chili, spices and a soft bitterness. Chocolate brings unmastered depth.