The people of San Baltazar Guelavila, Oaxaca know how to eat and the Eléctrico Mezcalero family is no exception. It’s remarkable what Eugenia can cook up over an open fire, whether its scrambled eggs with cheese for breakfast or fried chicken.
The people of San Baltazar Guelavila, Oaxaca, know how to eat, and the Eléctrico Mezcalero family is no exception. Eugenia can cook remarkable things over an open fire, whether it's scrambled eggs with cheese for breakfast or fried chicken.
But her mole negro is a secret that can only be prepared at home. Generously poured over moist steaming chicken and mopped up with warm corn tortillas, it is a delicacy to match any Michelin-starred restaurant.
There are seven moles (sauces) that define Oaxacan cuisine. The others are:
Mole Poblano, the ubiquitous red mole;
Mole Verde, its vibrant green color and flavor coming from pumpkin seeds, jalapeños, cilantro and tomatillos;
Mole Chichilo, rich with beef stock and with ancho, arbol, and guajillo chiles instead of chocolate;
Mole Amarillo, spicy and thickened with corn;
Mole Coloradito, thickened and sweetened with mashed plantain;
Mole Manchamantel is fruity with pineapple and tomatoes and is named the ‘tablecloth stainer’ because of the paprika oil that oozes from the chorizo.