Mole is often compared to curry and the comparison is a good one. Both mole and curry boast multiple and complex ingredients and come in paste form. They both have a base of chilies and other herbs and spices and contain a variety of nuts and seeds. Mole, like curry is often served over meat and accompanied by rice.
Much like curry, mole is also being used in international fusion dishes in new and different ways. Currently, very much a novelty for chefs, mole sauces are being incorporated into contemporary menus and chefs are enjoying the new option of flavours that they bring to the kitchen. In an alternative to enchiladas, chefs have used mole with crepes in a new take on a traditionally French dish, while others have used mole paste to make a variation on Moroccan tagine and Thai curry. The options are endless and the variety of moles, from light and aromatic to rich and deep, mean that they can be used to add unique new flavour’s to a whole plethora of dishes.
The versatility of mole paste means that it is great for experimental chefs and cooks alike, so grab a jar or two of KanKun mole and get creative!
