logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Mexican Food Site

BellaOnline's Mexican Food Editor

g

Veracruz - Mole de Xico


Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. It originates in a pretty colonial town up in the mountains: Xico (pronounced Jico), designated as a “Jewel of Veracruz” in 2010, an event of which the locals are very proud. Its only other real claim to fame is its two waterfalls and its annual flower-filled festival dedicated to the local saint, Santa María Magdalena. The flavours in its mole are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and jammy enough to hold a spoon upright almost indefinitely. The list of ingredients, as with most other moles, is daunting but once you get into its cooking rhythm, it somehow takes considerably less time to make than one might think.


Iglesia de Santa María Magdalena, Xico © Philip Hood

The chilli combination is time-honoured and uncompromising: el Pasilla and el Mulato, both of which contribute to the mole’s sultry exoticism. Some cooks toast them in a dry frying pan – a very typical Mexican method - before rehydrating them, others simply soak or even boil them. It is a personal culinary choice. So is the sweetness of the final sauce which contains not only fresh and dried fruit but large quantities of chocolate and piloncillo, dark unrefined sugar - and I have to say that I invariably find it far too sweet and sweeten my mole considerably less than the Xiqueñas; in fact, the original pre-Hispanic name of the town was Xico-Chimalco in the Aztec Náhuatl language and translates as “where there are beehives of yellow wax” which perhaps points to an early preference for sugary flavours in the local gastronomy.

Mole de Xico is not fast food. There are many ingredients and steps involved, so it is not a dish to be attempted midway through a week day evening – it is best left for a leisurely Saturday or Sunday. For a Mole de Xico recipe, follow the link below - and do attempt it as it is nothing like as difficult as it looks!


Chilli and Chocolate Stars of the Mexican Cocina by Isabel Hood is available from Amazon.co.uk

Just The Two of Us Entertaining Each Other by Isabel Hood is available from Amazon.com and Amazon.co.uk

Add Veracruz+%2D+Mole+de+Xico to Twitter Add Veracruz+%2D+Mole+de+Xico to Facebook Add Veracruz+%2D+Mole+de+Xico to MySpace Add Veracruz+%2D+Mole+de+Xico to Del.icio.us Digg Veracruz+%2D+Mole+de+Xico Add Veracruz+%2D+Mole+de+Xico to Yahoo My Web Add Veracruz+%2D+Mole+de+Xico to Google Bookmarks Add Veracruz+%2D+Mole+de+Xico to Stumbleupon Add Veracruz+%2D+Mole+de+Xico to Reddit




Veracruz - Mole de Xico Recipe
Mexico's Regional Gastronomies - Veracruz
The Sauces of Mexico - Mole
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Mexican Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Isabel Hood. All rights reserved.
This content was written by Isabel Hood. If you wish to use this content in any manner, you need written permission. Contact Isabel Hood for details.

g


g features
Cheese and Roasted Green Chilli Tamales Recipe

Tamales

Eggs in Mestiza Sauce Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor