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)” first appeared here in February 2015.
A nice account, too, of any creative process …
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Thanks, Dave. It’s been a long time since I’ve made mole. Hmm.
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Yum. I make this far too little. Usually go out in search of when craving demands response.
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It’s been ages since I made a real mole, but I recently made a sauce with three types of dried chiles that approached a mole in complexity of flavor.
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I started to comment and then realized that there are two other blog posts from other websites “advertising” their mole recipes below. I’m about to disappear down the rabbit hole of recipe land…..
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