The Chimbica ecological park was surrounded by various flavors of mole last Sunday, February 4, at the inauguration of the Ruta del Mole 2024.
When we talk about mole, there are more variants of this emblematic dish in Mexico than there are types of cheese in France. The key is in the diversity of ingredients that this sauce can contain. Thanks to the high quality and variety of products provided by Us Foods de México, the participating chefs were able to present innovative proposals at this mole fest.
Attendees tried a pink mole (with yellow chili and beet) on a fish wrapped in bacon and hoja santa tortilla, a Veracruz mole toast with a hint of mango sweetness, traditional mole with a spicy touch on a chicken or fresh cheese taco, mole with dates and a highly anticipated organic mole contribution from Innova Gourmet, was presented on a tamale with grilled octopus.
To highlight the spicy flavor of the dishes, Baja Wines selection was: a versatile sparkling white wine and a refreshing rosé from Querétaro Espuma de Mar; a young red wine of great expression Las Nubes del Valle de Guadalupe; ending with a sweet and light Moscatel, Tres Raíces winery from Guanajuato.
Of course, dessert could not be left out, to choose between a brownie with mole that highlighted slight spicy notes and a mole ice cream decorated with sesame seeds in a corn wafer.
Behind each flavor was the generous heart of chefs Yobet Mayo Bustos, Lourdes Sánchez, Axel Juárez Padilla, Alma León Salgado, Carlos Márquez, Saúl Torres, Luis Miguel Vargas Padilla and Patricia Bautista, artisan cook, and pastry chef Lorena Talamás.
The event was enlivened by the ballet Mijiel Tammia, folk dance artists, closing with the popular mariachi, but what moved the spectators was the participation of contemporary dance by the group of grandparents from the Club de Abuelo San Miguel.
The mole route continues, the next stop is in Loreto!
