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This unique mole came into my life in 1993 when Don Israel, my husband's partner, came for breakfast on Day of the Dead. He brought his Tia Celia. She brought her famous mole, CHICHILO!!
Chichilo is my favorite mole, its tastes more European and is not so chile-based. It uses the sacred chilhuacle chile from La Cañada of Oaxaca plus guajillo chile. On the comal, the chile seeds are piled on a tortilla and BURNED! Then, all is soaked and ground into the sauce.. Its a stew-like mole, the vegetables are blanched to perfection and then put in the sauce. Both beef and pork are used. Outside of Oaxaca City, I've only run across it in Cuajimoloyas in Sierra Norte where it was served with fresh, local boletus mushrooms. The best part of Chilchilo is the escabeche garnish made with the native chile de agua. It is spiked with lemon, oregano and sea salt and white onion slices. It has so much flavor and brightly pairs with the chile de agua. When I transition to the great beyond, I want Chichilo to be served at my goodbye party and not the traditional mole negro. I want everyone to experience these flavors that I love so much..
Written by Susana Trilling
October 2010
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