Mole (Pipian)
Always the search beneath texture,
layers captured in subsidence,
the drift to interpretation: a mixture, meaning
sauce, and its journey from seed to mouth,
the careful blend of herb and fire,
dismembered chiles,
the crushed and scorched fruit
rendered to preserve for consumption
the most tender qualities
and their enhancement towards art.
This is of course not about the mammal with the subterranean lifestyle, but rather a version of the Mexican sauce, pronounced “mo-lay,” which includes, as a main ingredient, pumpkin seeds. It takes a while to put together, but is well worth the effort.
“Mole (Pipian)” made its first appearance here in February 2015.
O at the Edges 
I loved mole in the restaurant, but I haven’t had the courage to try making it myself yet
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It takes a little time, but is well worth it!
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Molé is so different from region to region in Mexico, and as individualized as every cook is unique. What I love about the sauce is the love that goes into it. The pelotas ground in a mochahete take on the flavor of every spice ever ground there.
Dude, you are such a foodie! and I like that about you. Nice piece.
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I find many similarities between writing poetry and cooking, though I don’t usually eat my poetry mistakes. 🙂
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well, the crow, certainly.
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Which would be good with a mole poblano!
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😁 and though I no longer imbibe, a Mojito
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Or a good, cold, bitter beer.
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Ever drink Malta?
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I haven’t. Isn’t it like a beer soft drink?
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Yes, like a Guiness without alcohol, but slightly sweet.
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Maybe one will find its way to me.
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Paul Lenzi just posted a piece called, Blood Orange, lol.
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I’ve never tried molé but I am curious about it. One of my friends who loves it compared the flavor to spicy chocolate. I had no idea about the pumpkin seeds.
Once again you’ve turned something mundane into poetry. You’re really good at that.
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There are many versions of mole, some of which contain chocolate. I’ve yet to try a version that I don’t like!
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Well, read an Okaji poem, learn a new fact. I, too, had no clue that mole has pumpkin seeds in it. Intriguing. I’ll have to remember “dismembered chiles,” too.
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A typical mole poblano probably wouldn’t include pumpkin seeds, but this one is a different version.
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Thanks for clarifying my unknown confusion! Nonetheless . . . pumpkin seeds in a salsa-type concoction. Wow. I’ve tried roasting them (the seeds) and never been pleased with the outcome.
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I’ve never tried roasting seeds that I’ve harvested myself, but have had good luck with the dried version. I’ll typically toast them dry in a skillet, add a smidgen of oil and then season them with whatever comes to mind – various chile powders, brown sugar, coriander, and so forth. Which reminds me that I have a bag of pumpkin seeds languishing in the pantry!
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Once you’re finished, here’s my address… 🙂
We used a store-bought pumpkin (not a sugar/pie pumpkin; the huge kind) and I think I baked the seeds (regular convection oven; don’t remember temp or how long), coated in canola oil, and simply salt. I could be misremembering, though.
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I’ve made some really tasty ones with Jamaican jerk seasoning. Yum.
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Delish!
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It’s making me hungry, too.
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‘their enhancement towards art.’ 🙂
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A good mole is art!
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heheheh, dismembered chiles and it being finally fall or oncoming Halloween/All souls Day soon enough 😀 why not ask the poet man if we’ve some coursing metaphor “jaguar’s blood?” Cracklin’ Rosy is of course a hint within a song.
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Cracklin’ Rosy makes me smile…
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A good mole is hard to find. 23 ingredients and hours of time. But o’, what love when it is done!
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Oh, yes!
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homemade mo-lay = sounds yum-may!
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It is indeed!
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😉
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By the way your post is very imformative. Thanks for posting it.
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Thank you for reading it!
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Great info!
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Thanks very much.
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