Mole, a cornerstone of Mexican cuisine, traces its roots back to pre-Hispanic times when indigenous cultures in Mexico developed complex sauces using native ingredients such as chili peppers, chocolate, nuts, seeds, and spices. The term “mole” itself is derived from the Nahuatl word “molli,” meaning mixture or sauce. Over centuries, mole recipes have evolved, incorporating regional flavors and techniques, resulting in a diverse range of moles enjoyed across Mexico and beyond.
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