I was a couple of weeks ago in the state of Oaxaca .
Well, I didn’t have much time to walk around, but of course I got to eat the famous Oaxacan mole and I can’t help but highlight it.
To those who pass through the region I recommend not to miss it!
Mole is prepared throughout the country, of course, but in Oaxaca the ingredients are a bit different, which gives it a darker, characteristic color.
It’s delicious, and it also reminds me of La cumbia del mole , by Lila Downs, where he tells us some of the ingredients!
“It is ground with cacachuate,
is also ground, the dried almond is ground,
the chili is ground and also the salt.
is ground, the cinnamon
is ground, pepper and cloves are ground,
the grinder is moved. “
I hope you liked it.