Mexican · IV The Method
Mole de Xico (Veracruz mole)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Xico, Veracruz, Mexico — a small town in the Cofre de Perote region, known primarily for this mole
II
Description
Mole de Xico is the iconic mole of Xico, Veracruz — a complex sauce made with mulato, chipotle, and ancho chiles combined with plantain, prune, raisin, and almonds. Unlike Oaxacan moles, it uses ripe plantain as a primary thickener and sweetener, giving it a distinctly fruity-sweet profile. Associated with festivals and celebrations in the Xico region. Less nationally known than mole negro or poblano but considered by some chefs as the most complex Mexican mole.
III
The Thread
—Peruvian adobo with fruit (prune-chile combination)
—Spanish picada (nut-fruit thickened sauce)
—Moroccan bastilla filling (sweet-savoury fruit-nut)
IV
Flavour Context
Sweet-fruity from plantain and dried fruit, smoky from chipotle, rich and complex — the most unusual flavour profile among Mexican moles
Pillars V — VII
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