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Provenance · Volume IX · In progress

The Mexican Canon

Two hundred and twenty-five entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
2 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
18 IV
The Method
The foundational techniques the cuisine is built on.
87 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
114 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
1 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
3 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume IX · contents
Mexican · IV The Method

Oaxaca Moles Complex Sauces

Two entries

Mole amarillo establishes the foundation: dried chiles, fresh tomatillos, and tomatoes form the everyday base from which the more complex sauces are built. Mole coloradito occupies the middle register — less complex than negro, more substantial than amarillo. Mole negro demands its own technique, the deliberate charring of dried chiles and tortilla until completely blackened, which gives the sauce its defining depth.

Mole amarillo (Oaxacan yellow-green mole)Mole negro technique — charring chiles and tortilla
IV · The Method · 2 of 9Next chapter → Flavour Building
Mexican · IV The Method

Oaxaca Moles Complex Sauces

‹ IV The Method

Mole amarillo establishes the foundation: dried chiles, fresh tomatillos, and tomatoes form the everyday base from which the more complex sauces are built. Mole coloradito occupies the middle register — less complex than negro, more substantial than amarillo. Mole negro demands its own technique, the deliberate charring of dried chiles and tortilla until completely blackened, which gives the sauce its defining depth.

2 entries
Mole amarillo (Oaxacan yellow-green mole)Mole negro technique — charring chiles and tortilla

‹ The Method · Contents · The Library