If mole is also your favorite dish, then you can’t miss the Teotitlán del Valle Mole Festival, in Oaxaca. Know the details!
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Mole festival: much more than a dish
The mole is an emblematic dish of the state of Oaxaca; Its preparation includes endemic ingredients such as chilhuacle, pasilla and ancho peppers, as well as various seeds, spices and herbs.
The diversity of ingredients that characterize the entity, makes each region have its own essence, forming part of the maximum expression of Oaxacan culture.
This recipe of pre-Hispanic origin has been transformed over time and become an icon of Mexican cuisine.
It is the traditional dish that is served in festivities, which can be accompanied with turkey, chicken or pork, although it is possible to integrate it to various meats such as beef, chicken, goat or fish.
An opportunity to celebrate it and try different interpretations is at the Mole Festival, which will be held on May 1 in Teotitlán del Valle, a stage that will bring together 16 local and national gastronomic references, who will prepare the version that identifies them and in which highlights the use of products from the Mexican countryside and culinary techniques from various regions of the country.
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“We are proud to share with the world the greatness that Mother Earth gives us”
In this gastronomic exhibition, the traditional cook Carina Santiago, founder of the Tierra Antigua restaurant and venue of the event, will participate. For her, celebrating the mole is a way of showing what Oaxaca is. “We are proud to share with the world the greatness that Mother Earth gives us. It is a celebration in honor of the representativeness and complexity of the recipe that includes a great variety of ingredients; we will share the techniques and dishes that we cook with our soul ”.
For this occasion, Carina will prepare a Coloradito with red, wide chilhuacle and pasilla mixe that she will serve with pork; In addition, from a Mole de Castilla, this dish, says the traditional cook, is only prepared in Teotitlán del Valle, “it has chilcostle chili, it is flavored with oregano and thyme; it is thickened with bread that I cook in a wood oven and accompany it with turkey ”.
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The mole is a symbol of celebration
In the Mole Festival, Aurora Toledo will also participate, who will cook Chileajo, a recipe from the Isthmus region that includes guajillo chili, red ancho, peanuts, raisins, sesame, plantain, bun and chicken from Ranch 314.
“The mole is a symbol of celebration, when we taste it we feed our soul and pay homage to life; this is the best opportunity to cook together in a new stage for Mexico and the world ”, assures the founder of Zandunga.
Another dish that can be tasted is the Huachimole that Olga Cabrera from Tierra del Sol will offer, which is prepared with carrots, coastal chili and cocoa, among other seeds that she roasts on a comal and grinds in a stone mill.
“The preparation of mole is a ritual to the kitchen because it involves the heritage of a region, of a community, of a family. It is a ceremony to life and death as the ingredients are transformed to become a dish that will give us life ”.
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The mole festival are traditions and family inheritances
In addition, there will be the participation of Catalina Chávez de Mo-Kalli, who will prepare a Coloradito that has almonds, blueberries, cinnamon and pepper that toast on a comal and fry in a casserole.
“I will serve it with tortillas stuffed with chicken and with pork chop with a touch of habanero pepper. It is a recipe that I am very fond of, I learned it from my mother ”.
Likewise, Esperanza Hernández, known as Tía Lancha, will carry Segueza de chivo that she makes with toasted corn and pitiona that is ground in metate.
“The goat is baked in the oven, which gives a smoky flavor.” For her part, Thalía Barrios de Yevadura de olla, will cook Mole de fiesta with pozole, this dish is cooked with ancho, guajillo and coastal chili peppers; chicken broth and thickened with masa.
Petra Valencia, originally from Miahuatlán de Porfirio Díaz, will present a Yellow Mole, made with guajillo chili, cloves, aromatic herbs and pepper; “I will serve it with dried beef that is marinated overnight and exposed to the sun for a day and then cooked and added to the mole.”
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Various national moles
In this culinary festival they will also perform their version of mole Rogelio Chávez from Tito’s Cocina de humo; from Mexico City, Mario Medina de Úrsula Cocina de Autor; from Yucatán, Obed Reyes from Kexti´i Cocina de Mercado, and Eduardo Estrella; from Veracruz, Víctor Rodríguez de Icuam; from Guanajuato Jordi Casas and Joan Casas from El Asador Catalán.
As well as from Yucatán, Obed Reyes from Kexti´i Cocina de Mercado, and Eduardo Estrella; from Veracruz, Víctor Rodríguez de Icuam; from Guanajuato Jordi Casas and Joan Casas from El Asador Catalán.
In the framework of the Mole Festival, a tribute will be paid to teachers Abigail Mendoza, founder of the Tlamanalli restaurant, and Carina Santiago, as well as chef Mario Medina, who carry out important work in the dissemination and conservation of the traditions that characterize Mexico. .
Attendees will also taste yellow, red and purple corn tortillas; Artisanal ice creams, ancestral drinks such as tejate, chocolate and mezcal from the Tobalindo de Matatlán palenque; as well as the cocktails of the mixologist Ricardo Cacique that stand out for the use of fruits, vegetables and herbs. All enlivened by musicians from the region.
The Mole Festival will be held on Saturday, May 1 at 2:00 p.m. at the Tierra Antigua restaurant, located in Teotitlán del Valle, 30 kilometers from Oaxaca de Juárez.
If you are interested in attending, tickets are available at participating restaurants, report to 951-166-6160; the organizers will implement health security measures and healthy distance.
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