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42 Commentaires

  9. Ignorant and disrespectful to American and Spanish culture, while at the same time claiming to be knowledgeable. Your “pre-hispanic” oranges are native to southeastern Asia and very popular in Spain where they were probably introduced to Mexico from (Seville marmalade for example). Cinnamon is native to Sri Lanka! The most similar spice used by Mayans would be all-spice/pimenta gorda. Where in America do almonds come from? Bread from wheat? Garlic is from or from near to Central Asia. The ignorance is astounding but all too common. And there’s more: Almonds, star anise, thyme – none are from America.

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  10. I can truly appreciate your remark about fewer ingredients, less time, and focus on the flavor.
    Where you lose me is coming across as though the lesser time involved and ingredient based mole can truly compare to the depth of flavor you get with the (granted more arduous) longer more ingredient filled mole.
    I’m all about keeping it simple most of the time.
    But some things, to get them at there absolute best, simply takes more time and effort.
    But for a simpler and quicker sauce, this one does look tasty.

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  15. I live in Mexico City. My husband and his whole family love mole. I appreciate it on an anthropological basis. But, I don't get how people think it's an over the top culinary experience. To me, it isn't very good. It's overspiced..i don't mean hot, just overspiced as in too much stuff mixed together. It's bitter. It tastes like exactly what it is…a bunch of dried chilis ground up into a paste. Maybe it would be good if you put some brown sugar and vinegar but the traditional mole,in my opinion, is totally overrated. When we have it, i just eat plain meat..SIN MOLE!!

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  23. As the granddaughter of a beautiful oaxaqueña lady I disagree with all of the stuff she’s saying about “making it simple”. The recipe with 100+ ingredients or whatever she said is key to someone somewhere and to dismiss it and say that is not necessary is just a strong opinion of hers that I cannot side with. I understand she might have adapted it to her lifestyle but that is not the case for all of us and she shouldn’t be spreading that message. It seems dismissive and disrespectful to say that someone’s culture and traditions are not necessary.

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  26. In my family we don't have a mole recipe, we have a bacalao a la vizcaína recipe, is better than anything from a restaurant, and a suadero recipe, again, better than anything in any taco stand in the street.

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  30. I definitely want to try making mole. It's fascinating to me. But I can't help but think that even the "simplest" of moles have so many hidden ingredients that aren't adding much of anything — that if you took them out you wouldn't realize there is a difference.

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  32. Oh wow. Chef Claudette Zepeda, I'm so glad i came here – this is the first time to see avocado leaves used as an ingredient in a recipe. Fascinated – can you describe the flavour/aroma? Cheers

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  33. My stepdaughter is Mexican so I try very hard to research and cook a lot of traditional Mexican foods. I want to celebrate and accept that part of her identity, she always get excited when I cook for her. But if I have learned anything from my researching it’s that mole needs about 100 different ingredients and it’s far from simple.

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  34. It’s a charming video but it’s about 35 ingredients if you count the salt and the chicken. The from scratch stock alone requires
    Carrots/onions /garlic/celery/cilantro /Yerba mata. One of the well known Negro versions burns the seeds and ashes an amount of guajillio into the rest of the peppers and ingredients for darkness and a burnt quality. It’s a totally from scratch fascination. There are many ways to cheat the process and use other things like only crackers or only bread, anise extract, Mexican chili oil blends to adjust the heat after using just dry Pasilla chiles as to avoid having to buy 3-4 chiles types…. and the laziest one using a a Doña Maria Mole base then add things: bouillon cubes, liquid smoke to avoid the carcinogenic aspect from the ash… peanut butter instead of peanuts almonds walnuts …. On and on. Those who cheat are sort of eating at a chain restaurant level. Which is fine but I think the consensus is that Mole Poblano and Mole Negro is best when they are made totally from scratch going all the way with everything in the traditional lexicon list. Except maybe the ash…or just a little. It is just one of those things. All or nothing.🔥

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  36. So lucky to live in an area with a lot of Oaxacan immigrants. It's hard to find a lot of authentic food, but there's countless authentic oaxacan spots

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  38. Mole is my favorite food. It’s magical. Magical af. Yes it looks, uh…. yeah. But if you’re a person who can appreciate the beauty of food, you. Will. Love. It.

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