Mexican Food in NH: Celebrating the Flavors of Mole

When it comes to Mexican food, many flavors and cuisines are rooted in tradition, and mole sauce is no exception. Mole sauce, pronounced "moh-lay," is a treasured gem in the realm of Mexican cuisine, with a rich and complex symphony of flavors that has captivated palates for centuries. In honor of this sauce, this month we’re dedicating our blog to all things mole, from its history, to all the things that make it so special! And in the meantime, when you’re craving the best Mexican food in NH, you’re always welcome at Don Ramon!

History Steeped in Tradition

Mole sauce, pronounced "moh-lay," stands as one of the most iconic and beloved dishes in Mexican cuisine, captivating food enthusiasts worldwide with its intricate flavors and storied history. Rooted in the Nahuatl word "molli," which means "sauce" or "concoction," mole sauce finds its origins in pre-Columbian Mexico, drawing influence from ancient civilizations like the Aztecs and Maya.  However, the modern concept of mole, as we know it today, is thought to have blossomed in Puebla, Mexico. Legend attributes its creation to Sor Andrea de la Asunción, a 17th-century nun who ingeniously blended over 30 ingredients to craft "Mole Poblano," an offering fit for dignitaries and a culinary masterpiece that's still celebrated today.

A Symphony of Ingredients

At the heart of mole sauce lies its diverse array of ingredients, making each version a unique creation. While ingredients can vary by region and personal preferences, common components include various chili peppers (both dried and fresh), dark chocolate for richness and sweetness, a medley of spices like cinnamon and cloves, toasted nuts such as almonds and peanuts, dried fruits like raisins, chicken or vegetable broth for depth, and aromatic elements like onions and garlic. 

The Art of Mole-Making

Crafting mole sauce is a labor of love, requiring dedication and patience. The process is as intricate as the sauce itself. It begins with toasting dried chili peppers to intensify their flavors, followed by a rehydration soak in hot water. The resulting softened peppers are then blended with the other ingredients to form a velvety paste.  In a large pot, this paste is sautéed to deepen its color and flavor, creating the sauce's rich base. Gradually, broth is introduced, and the mixture is allowed to simmer and meld for several hours. The final touch involves seasoning, usually with salt and occasionally a hint of sugar, to balance the intricate taste profile.  

Visit Don Ramon for the Best Mexican Food in NH!

Whether you’re stopping in for lunch or dinner with family and friends, there’s no denying that you’ll find the best Mexican food in NH at Don Ramon. To view all of our delicious food options, we encourage you to check out our online menu! In the meantime, we look forward to dining with you!

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