Mole — from the Nahuatl molli, meaning sauce — is the defining achievement of Mexican cooking. There is not one mole but a complete system of sauces united by the technique of frying a paste before adding liquid. Diana Kennedy identifies seven distinct Oaxacan moles and dozens of regional variations across Mexico. Each represents a distinct technical and flavour tradition. · Sauce Making
This is the professional-depth technique entry for El Mole: The Complete Sauce System, including full quality hierarchy, species precision, and cross-cuisine parallels.
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