Intro to Mole a Success!
We love MOLE! Upon discovering that “mole chef,” Marcelino, was now part-owner and operator of El Balcon downtown, we approached him to put together a mole sampler luncheon. Lynda and Sharron’s friends, Jean and Pauline, were in town for a visit and it seemed a nice way to end their stay here on the Baja.
Our meal began with a white bean soup garnished with a cactus salad. Marcelino and Julian prepared enchiladas with three different mole sauces: traditional poblano, pipian and green. For dessert, we had a chocolate soup with a pastry filled with a sweet cream.
For those of you who don’t know, mole is the generic name for a number of sauces used in Mexican cooking, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipian. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but most of the mole eaten in the country comes from San Pedro Atocpan near Mexico City. The popularity of the sauce, especially at major celebrations, is such that it would be rare to find a Mexican who has not tried at least one version of it.
Everyone in attendance agreed that we should make El Balcon a monthly luncheon stop. Next month: Shrimp: Marcelino/Julian style! If you are interested in participating, please call Lisbeth at: 686-115-8053, or email her @ firstname.lastname@example.org Price: $15 and BYOB.