Introduction

I will discuss the history of mole, its cultural significance, and how social media has influenced the creation of personalized versions of mole. Through various sources, I will explore mole’s evolution and the debate on whether it has strayed too far from tradition due to modern adaptations.  

Mole is a dish with deep historical and cultural roots, in the age of social media, there has been a rise in the creative freedom in the process of making mole. That has preserved tradition and has influenced new generations to develop their own mole. 

Mole, while diverse in flavor, has a consistent base that ties its many variations together. Often chocolate is thought to be a  primary ingredient in mole but is typically reserved for the more intricate versions of mole. Historically, mole was passed down orally by women to their family. Women primarily prepared it using a blend of fresh or dried chilies, tomatoes, and occasionally thickeners like corn dough or pumpkin seeds, along with a mix of seasonings (Patrimonio Cultural y Turismo Cuadernos, 2004). Interestingly, mole was once considered untouchable or unchangeable, with many recipes maintaining a close resemblance to pre-Hispanic versions. What unites all moles is the common use of chilies—whether fresh or dried—and aromatics. Additionally, each mole contains a thickener, whether from nuts, seeds, bread, tortillas, or a combination of these ingredients (Nosowitz, 2016). Over time, mole has evolved to accommodate regional ingredient availability, colonialism and cultural ceremonies, yet its fundamental base has remained surprisingly consistent.

Learning about mole and the spices that make it truly unique has deepened my appreciation for its international roots. As I discovered in Spengler's Plants on the Silk Road, the journey of the plants and spices that go into mole highlights its global connections. Cloves, for example, are a dried flower bud from the evergreen clove tree, believed to be native to China and Indonesia, Tanzania now produces 80% of the world’s cloves (Nosowitz, 2016). Similarly, sesame seeds, which give off a mild, nutlike flavor to mole, are believed to have originated in either Asia or East Africa and make their way to Mexico to be found in Mole (Nosowitz, 2016)! These spices, along with others, traveled across continents and cultures, weaving together a rich profile of flavors that make mole a true representation of global exchange.

Check out these figures below!

Okay, now that you know the basic core ingredients of mole lets learn more about the chiles that make mole! 

Mole has undergone a significant transformation, becoming a widely available dish thanks to the influence of social media. Once primarily reserved for religious ceremonies and festive occasions, mole is now a popular dish served in Mexican restaurants, weddings, and Quinceañeras, enjoyed by many. In the modern culinary world, influencers have played a key role in its spread, sharing quick and easy mole recipes that make this traditional dish more accessible. These simplified recipes, while maintaining the essence of mole, have helped preserve its cultural significance and introduced it to a broader audience, ensuring that this rich and flavorful sauce continues to thrive. I find this to be fascinating  because this has inspired me to learn  how to make mole. 

Access to mole through social media 

Social media platforms like TikTok and Instagram have made mole more accessible to a wider audience, introducing this dish to people from all walks of life. However, this increased visibility has also sparked debates about what constitutes an "accurate" or "traditional" mole. The truth in my opinion, is that there is no single definitive answer. Mole has always been diverse, with its core ingredients—chilies, carbs, seeds, and tomatoes—serving as the foundation. Over time, variations have emerged based on regional ingredients, personal preferences, and evolving cooking techniques. This flexibility is part of what makes mole such a beloved and enduring dish, as it continues to adapt while still holding onto its rich, cultural roots. It always fun to try mole from different parts of Mexico as they don't always taste the same and you can learn about your preferences. 

 Below I have provided links to recipes that I found on Tiktok that are labeled " Quick and super easy" that use premade mole from the brand Doña Maria, while this in my opinion is not the best option as its industrialized, it can help novice chefs learn about mole. I have also linked a more traditional recipe that I think has more flavor and is a bit more time consuming. 

Mole has become more accessible in American supermarkets with products like La Costeña and Doña María mole paste, making it easier for home cooks to enjoy this dish. However, while these pre-made versions offer convenience, they often lack the depth and complexity of mole made from scratch. The traditional process—roasting the ingredients, grinding them by hand, and slowly developing the flavors—produces a much richer, more authentic taste that is difficult to replicate in store-bought versions. As anthropologist Sara V. Komarnisky discovered in her fieldwork in Alaska, Mexican immigrants often bring mole made in Mexico with them, packing it in their suitcases because "It’s very different. It’s very different, the taste.” This highlights mole, as a traveling food, that carries with it not only the flavors of Mexico but also a deep sense of cultural connection and authenticity that can't be captured by mass-produced versions.

Komarnisky also mentions that Mexican Immigrants will also bring things that are against US customs, but the taste and the little bit of food that connects them to their homelands is worth the risk. In some cases they bring back fresh chilies and meats such as Pork (carnitas). This to me sounds familiar because my mom specifically when we go to Mexico, will makes small comments such as "make sure you have space in your suitcase to pack any food you want to take back." We have brought back Tlayudas which are big crunchy tortillas, quesillo de Oaxaca, bread, and my grandma's mole. This was normal for me until I had asked my non Mexican friends if they had ever brought food back home and heard a resounding no. 

Both my grandmas have been making mole for as long as I can remember. My earliest memory of seeing this is when I went to Mexico watching my dad's mom gather all the ingredients. You can imagine a small thin woman of around 4 '11 stirring a big Cazuela de Barro (clay pot) of  Mole with a wooden spoon half her height. With this memory so vivid  in my mind I thought of asking my grandma what went into making mole. In the village where my grandma lives there are corn mills, chocolate mills that I remember going to. Specifically, going to get chocolate with my grandma, it's soft fresh chocolate that comes in a giant ball and can be made into smaller balls and let out to cool so they harden.  Though this is one of the many ingredients that go into mole it reminds me that mole is a group effort made for those you care about. 

During the interview, I asked my grandma what went into mole, and she provided  me a list of ingredients: 

• Chile Ancho

• Guajillo

• Garlic 

• Onion 

• Raisins 

• Almonds 

• Bananas

• Mexican Chocolate 

• Cinnamon 

• Oregano  

• Salt 

• Manteca (lard)

• Plain Animal crackers

• Red tomatoes 

• Tomatillo

• Ajonjoli Sesame Seeds 

This is just some of the ingredients she remembers putting into her mole. She also told me that she braises turkey meat with a variety of spices but it just depends on personal preferences. I asked my grandma how long it took her to make mole. She said 2-4 days. I was flabbergasted to say the least! She told me that one day you go to the plaza to gather all the ingredients, the next day you dry the chilies, roast them, prepare the meat- in this case my grandma also butchers the chicken or turkey she uses for mole. Then the last day to combine everything and you have a mole.  For her, it’s more than just cooking; it’s a ritual that requires patience that connects her to the past and allows for her to share her love to her children and grandchildren. I told her that next time I come to Mexico she should teach me how to make mole from the beginning, as often she has this dish prepared for when we go to her house. 

In conclusion, mole is not just a dish, it's a cultural treasure that ties generations together, blending history, tradition, and personal memories. From its deep indigenous roots to its evolution through the centuries, mole has remained a symbol of Mexican heritage, enriched by the influences of both local and global ingredients. My experiences with mole, from the meticulous process my grandmother follows to the influence of social media and convenience products like La Costeña and Doña María, highlight the globalization of this iconic dish. While modern adaptations have made mole more accessible, they also spark a conversation about preserving its authenticity. The journey of mole from the plaza in Mexico to the suitcases of immigrants reminds us of its powerful role in maintaining cultural connections across borders. As we continue to explore and share our culinary traditions, mole serves as a bridge between generations, reminding us of the importance of food in telling the stories of who we are and where we come from. 

Thank you for reading my blog, I hope you learned something insightful about Mexican mole!

Work cited 

Alfaro, Danilo. “What Are Poblano Peppers?” The Spruce Eats, The Spruce Eats, 20 Sept. 2022, www.thespruceeats.com/what-are-poblano-peppers-995741. 

Barclay, Eliza, and Karen Castillo Farfán. “Mexican Mole Has Many Flavors, Many Mothers.” NPR, NPR, 18 Jan. 2013, www.npr.org/sections/thesalt/2013/01/18/165494749/mexican-mole-has-many-flavors-many-mothers. 

Colás, Alejandro et al. (eds). "Chapter 6" in Food, politics, and society: Social theory and the modern food system. Univ of California Press, 2018.

Graf, Alejandra. “Guajillo Chile: Flavor, Heat, and Versatile Uses Explained.” Alecooks, 31 May 2022, www.alecooks.com/chile-guajillo/. 

‌Komarnisky, Sara V. “SUITCASE FULL OF MOLE: TRAVELING FOOD AND THE CONNECTIONS BETWEEN MEXICO AND ALASKA”Department of Anthropology, University of British Columbia,Alaska Journal of Anthropology vol. 7, no. 1 (2009)

Martinez, Abelina, and Ivette Martinez. 2025.An interview with my grandma on March 15, 2025. 20 min. Unpublished audio transcript.

Nosowitz, Dan. “Everything You Know about Mole Sauce Is a Lie.” Atlas Obscura, Atlas Obscura, 14 Nov. 2017, www.atlasobscura.com/articles/everything-you-know-about-mole-sauce-is-a-lie. 

Olivo de Alba, Gabriela. Patrimonio Cultural Yturismo, 2004, www.cultura.gob.mx/turismocultural/publi/Cuadernos_19_num/cuaderno12.pdf.

Santos-McAllister, Bárbara. “We Proudly Present Your Majesty... the Mole Poblano!” Cocina Corazón, 14 Nov. 2018, www.cocinacorazon.com/mole-poblano/. 

Secretaría de Agricultura y Desarrollo Rural. “De Mulli a Mole.” Gob.Mx, www.gob.mx/agricultura/es/articulos/de-mulli-a-mole. Accessed 19 Mar. 2025. 

Pilcher, Jeffrey M. “Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821-1911.” The Americas, vol. 53, no. 2, 1996, pp. 193–216. JSTOR, https://doi.org/10.2307/1007616. Accessed 20 Mar. 2025.

“What Are Chiles de Arbol.” What Are Chiles de Arbol - Spices Inc., spicesinc.com/blogs/what-are-chiles-de-arbol. Accessed 19 Mar. 2025. 

TikTok:

https://www.tiktok.com/@arirobless/video/7333372105523727647

https://www.tiktok.com/@jesuszambranoofficial/video/7466193685059751211

https://www.tiktok.com/@freddsters/video/7011275488362646789?lang=en 

Alamy image: 

https://www.alamy.com/stock-photo/mole-oaxaca.html?page=4&sortBy=relevant