Oaxaca is known as Land of the Seven Moles and today Aurea made mole amarillo, which had a more complex flavor than the mole from the buffet. In addition to veggies, there was espinazo de rés y puerco (beef and pork backbone). I learned that this entrée was considered a plato fuerte because it had both caldo y carne (broth and meat) and therefore no other side besides salad was served at lunch.
Mole takes a long time to make because you have to separately cook the vegetables and meat, and then make the mole sauce.
Aurea put steamed ejotes (green beans), chayote, and papas criollos (mini potatoes) in the bowls and topped these with the mole sauce.
This mole had chile ancho, chile guajillo, ajo (garlic), pimiento (pepper), comino (cumin), clavo (cloves), and masa (corn paste). The masa gives mole amarillo a flavor similar to a tamal.
COMINO (CUMIN)
Only mole verde and mole amarillo use cumin. Aurea showed me that she uses the whole cumin seed, not pre-ground stuff.
All moles are traditionally eaten with corn tortillas in lieu of spoons.
Queso Fresco
The cheese with tortilla and mole was a delicious combination.
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