Santiagos Holy Mole

This week’s feature at Santiagos is the Holy Mole’
Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green.

Santiagos version is comprised of three rolled chicken enchiladas topped with our traditional House made Mole sauce. Oaxacan cheese, diced tomato and green onion. Karina stated that it took her two weeks to arrive at the right combination of peppers and spices for her signature mole. "I found that using more that 2 or three different peppers took away from the flavor of the other ingredients." I asked Georgia if they use chocolate as part of the traditional recipe, she replied "That, is proprietary information......" So the mystery continues.