Pot mole: a Mexican flavor you’ll love

Mole is an emblematic meal most Mexican families enjoy preparing at home. It is undoubtedly one of the culinary creations that represent this country, as people prepare it on almost any occasion, such as festivals, special events, or in their daily life. 

Pot mole, however, is pretty different. Unlike the think mole pasta you may know, pot mole is a traditional soup that includes boiled meat in pasilla sauce. This delicious broth is served with vegetables, such as carrots, chayotes, squash, potatoes, and corn.

The pot mole became a popular meal in Mexico City, and people treasure it because it reminds them of their grandmother’s touch in the kitchen. 

The origin of pot mole

Pot mole dates back to prehispanic times and has evolved over the years. During the Spanish conquest, a new combination of flavors was born; indigenous ingredients, such as corn, chile, tomatoes, beans, chayote, and rabbit or turkey meat, now coexist with European flavors that include potatoes, carrots, pork, or beef. 

Consequently, the term “Olla a la mexicana” was created, evolving to “mole de olla” (pot mole) over the years. Even though this meal became popular in Mexico City, the recipe depends on every family, as some include beef shank, oxtail, pork backbone, chicken, rabbit, or even no meat included. 

How to prepare pot mole 

As you can see, cooking pot mole may be a complicated process as it takes time to prepare the sauce. This is one of the reasons Mexicans really appreciate this mouthwatering meal. 

However, there is an option that makes it easier to prepare pot mole at home. Have you ever heard of freeze-drying? It’s a process that extends its shelf life, preserving its quality and original flavor. Freeze-drying is a conservation technique that consists of removing the water from food, and the process includes the following steps: 

1. Freezing: The ingredients are frozen to transform them into tiny crystals. 
2. Primary drying: vacuum technology is used to evaporate the frozen water without becoming liquid.
3. Secondary drying: The product is exposed to heating, and freeze-dried materials retain a solid structure.

Now that you know the advantages of this conservation process, what if you enjoy the flavor of a freeze-dried pot mole?

A unique pot mole in Riviera Maya

Even though this is a great option, we all know that it might be difficult to get a pot mole that has been freeze-dried. However, Grand Velas Riviera Maya now allows you to enjoy it at home as it is included in your stay at the resort. 

This exquisite Mexican sauce is freeze-dried after creation by Chef Laura Isadora Ávalos Sierra, head restaurant chef of the resort’s AAA  Four Diamond Mexican restaurant Frida. The new amenity will be offered to guests that dine at the restaurant and includes instructions and recommended recipes to enjoy this unique pot mole at home. 

Discover an authentic Frida-style pot mote in a creative cooking demonstration by Chef Isadora Ávalos Sierra. 

Have you ever delighted in a freeze-dried pot mole?