What is the mexican restaurant brown sauce, recpies

[Nintendesert]

You're eating the Chicano Surprise, don't ask what the surprise is.

 

[Ophir]

btw:
mole means sauce

Of course, over here in the land of we who speak American, we don't respect no languages and use generic foreign terms to refer to specific things.
Apparently, mole in the American mindset typically refers to mole poblano ... fwiw.

What?! Mole is a specific kind of sauce, though it is generally more closely described as a paste than a sauce. Salsa means sauce. Not sure where you learned Spanish...

 

[sdifox]

Worcestershire????



http://www.patismexicantable.com/2010/03/mole_poblano_de_los_angeles/

This recipe and the accompanying photos seem like a great place to start. Did the sauce look anything like this? Don't let the chocolate fool you, it certainly adds to the specific flavor of mole (pronounced "mole eh", not like the birthmark), but eyes closed and never having tried mole before I doubt anyone would assume it was a chocolate based sauce.

One without Worcestershire

http://www.epicurious.com/recipes/food/views/Salsa-Ranchera-103852


in Spanish

http://www.euroresidentes.com/Recetas/Cocina_mexicana/salsa-ranchera.htm

 

[jagec]

Mole is chocolate based.. friggin amazing

FTFY...unless you have a Siberian peasant's sense of taste.

 

[Ophir]

That sounds close. Minus the chocolate. I'm guessing it's their version of mole

In case you haven't realized yet, mole varies substantially in flavor profile, color, and preparation depending on region. Chocolate is one of the traditional components of mole oaxaqueno or mole poblano, but is not itself required to make a mole. Chocolate pairs very well with chile heat, but gives a very distinct flavor - of which I've never been a big fan.

Based on your description, I think you may be looking for a mole ranchero or adobo. Adobo is generally sweeter, more barbeque saucy, so it may not be what you are looking for, but is still great.

Translate this recipe for a good starting point that is also relatively simple to prepare. A couple of notes:

- In case you can't find or don't want to use pork neck (spine) use shoulder or unsmoked hocks. Country-style ribs would be an interesting choice.
- Use fresh dried chile peppers. You can tell they are fresh because they will be soft and pliable, not crackly and brittle.
- I just translated the page in chrome and it's not great, PM me if you need clarification.

 

[destrekor]

What?! Mole is a specific kind of sauce, though it is generally more closely described as a paste than a sauce. Salsa means sauce. Not sure where you learned Spanish...

Sorry - not of Spanish origin. The Spanish word has its origin in a Mesoamerican language (Nahuatl), in which THAT word translates to mean sauce or stew. [source]
It is still the case that it is NOT specifically one exact sauce preparation.

Is it generally assumed you are referring to the one type of sauce (mole pablano) when you only say mole? Sure.
Is it the only use? No. And depending on where you are in Mexico, it seems possible to get a type you didn't intent if you aren't specific.


Ingredients and preparations have changed over time, but some original mole preparations have origin from the indigenous peoples of the region.

 

[JEDIYoda]

It's not Mole -

What you are eating is Enchilada or Rachero sauce - same thing, just different name. Seriously doubt your restaurant is making this home-made, you can buy 1 gallon ford service can of this stuff for super cheap.

Buy a can of the stuff at any Grocery store, try Wal-Mart's ethnic food aisle.

actually you do not know what you are talking about!! Mole is very different than what is in the cans that posted pictures of.........

 

[BladeVenom]

Old ketchup.

 

[Ophir]

One without Worcestershire

http://www.epicurious.com/recipes/food/views/Salsa-Ranchera-103852


in Spanish

http://www.euroresidentes.com/Recetas/Cocina_mexicana/salsa-ranchera.htm

From his description, I don't believe he is looking for salsa ranchera. Salsa ranchera generally used as a condiment, mostly as a topping for tacos. It can be used as a sauce for enchiladas, but applied liberally would be too intense and easily overwhelm the dish. Enchiladas made with salsa ranchera would be lightly dipped in the sauce before assembly. Mole and adobo are more suitable to liberally spooning over the dish on finishing.

 

[destrekor]

That sounds close. Minus the chocolate. I'm guessing it's their version of mole

If it's brown, it could very well contain chocolate.


There are many, MANY "spicy" uses of cacao. Even after processing into cocoa powder and/or various "chocolate" products (sweeter - except for 80%+ cacao content and baker's chocolate), it is an incredibly versatile product that doesn't get used much in American cuisine. Heck, I don't think it gets used much outside of the Mesoamerican and South American regions (and, of course, dishes prepared elsewhere with origin in those regions).


Heck, you can make beer with chocolate that, outside of the most minimal of cocoa-y aftertaste, you can better discern the chile notes and other characteristics of the beer well before you can tell it has chocolate in it (look up the specialty brew Theobroma by Dogfishhead. classical approach to ancient chocolate use - not about sweet, more about earthy flavor combinations that compete yet smooth each other out complementary style - very complex beer, very delicious).

Chocolate, or cacao especially (unprocessed "cocoa bean"), has incredible range as an ingredient in savory dishes. We sweet-tooth Americans focus on the sweet products made with chocolate, and rarely consider the basic ingredients for use elsewhere.

I've been meaning to buy some cacao nibs and screw around with a few recipe ideas. I really want to play with cacao's savory side.

 

[Ophir]

Sorry - not of Spanish origin. The Spanish word has its origin in a Mesoamerican language (Nahuatl), in which THAT word translates to mean sauce or stew. [source]
It is still the case that it is NOT specifically one exact sauce preparation.

Fair enough. The Nahuatl translation means sauce, I don't speak Nahuatl so I can't argue; however, in my 33 years of being a Mexican, being raised by Mexicans, living substantial periods of time in Mexico, I have NEVER heard of anyone refer to sauces generically as moles. One refers to a mole when referring to a much deeper, thicker preparation of sauce.

Is it generally assumed you are referring to the one type of sauce (mole pablano) when you only say mole? Sure.
Is it the only use? No. And depending on where you are in Mexico, it seems possible to get a type you didn't intent if you aren't specific.


Ingredients and preparations have changed over time, but some original mole preparations have origin from the indigenous peoples of the region.

We totally agree on this, but I stand by my comment that no Mexican would substitute the word "sauce" with "mole." When Mexicans refer to mole, they refer to mole, they do not refer to sauce.

 

[destrekor]

Fair enough. The Nahuatl translation means sauce, I don't speak Nahuatl so I can't argue; however, in my 33 years of being a Mexican, being raised by Mexicans, living substantial periods of time in Mexico, I have NEVER heard of anyone refer to sauces generically as moles. One refers to a mole when referring to a much deeper, thicker preparation of sauce.

We totally agree on this, but I stand by my comment that no Mexican would substitute the word "sauce" with "mole." When Mexicans refer to mole, they refer to mole, they do not refer to sauce.

If I argued that specifically - I apologize and stand corrected.

At most, I meant to argue that mole itself isn't the final description, and that it's more generic in that you could get a few different things by only saying mole.
I didn't intent to suggest you could refer to tomato sauce as a mole. ;


Plus, there IS a separation between an educational/historical analysis, and day to day lexicon and general life.
Mexican history is probably one of my least-studied areas of focus. Most of what I had stated was admittedly based on wiki and google work.

 

[Fritzo]

That sounds close. Minus the chocolate. I'm guessing it's their version of mole

It's not Mole without the chocolate. Mexican's associate chocolate with spicy, not sweet like we do here. They mix chocolate with peppers all the time. They'll even add chili powder to hot chocolate.

 

[destrekor]

It's not Mole without the chocolate. Mexican's associate chocolate with spicy, not sweet like we do here. They mix chocolate with peppers all the time. They'll even add chili powder to hot chocolate.

It's not mole poblano without the chocolate.
It could still be a different type of mole, such as mole negro (also contains chocolate, however) or mole verde (no chocolate).

 

[Ophir]

If I argued that specifically - I apologize and stand corrected.

At most, I meant to argue that mole itself isn't the final description, and that it's more generic in that you could get a few different things by only saying mole.
I didn't intent to suggest you could refer to tomato sauce as a mole. ;.

No need to apologize. Damned internet miscommunication and an argument over semantics. See what we did there? Totally derailed the OP's search for a recipe.

OP, look up mole recipes, the one I posted earlier looks pretty easy to prepare and would be a great start. Here's another that looks very straightforward, leaves out the chocolate, and won't require wonky translations: Link.

I will say, though, that if you want that savory blast, a mole that includes chocolate may be exactly what you're looking for. Done properly (with a light touch), it will not overwhelm the dish with chocolatey-ness.

 

[feralkid]

What?! Mole is a specific kind of sauce, though it is generally more closely described as a paste than a sauce. Salsa means sauce. Not sure where you learned Spanish...

Mole DOES mean sauce, however it's not Spanish, it's Nahuatl.

 

[Fritzo]

It's not mole poblano without the chocolate.
It could still be a different type of mole, such as mole negro (also contains chocolate, however) or mole verde (no chocolate).

If you tell a true Mexican "I have mole!", they're going to picture what you called "mole poblano". Anything else is just a variation.

 

[Fritzo]

Mole DOES mean sauce, however it's not Spanish, it's Nahuatl.

Any Mexican recipes that involve chocolate are automatically assumed to be of Aztec origin, which will be completely separate from Spanish influence.

 

[SpatiallyAware]

I doubt it's mole.

It's almost definitely some sort of americanized enchilada sauce.

 

[kranky]

This thread shows no signs of careening towards a useful answer for the OP.

 

[echo4747]

I just want to know what it is called so wifey can make it.

It is serious good eats.

If you go there every week, once get to know your waiter/waitress offer them $50 or $100 bucks to get you the recipe. good chance they will do it

 

[SpatiallyAware]

I doubt it's something they make in-house.

 

[dougp]

It's a chile-gravy - that's why he's giving you the answer he is.

http://www.goodlifeeats.com/2011/09/chicken-enchiladas-homemade-chile-gravy-enchilada-sauce.html

That's the closest you'll get and it's what they serve in the Valley in TX.

 

[KeithP]

Best Mexican restaurant in the USA.

Making mole at the Red Iguana (Diners, Drive-Ins and Dives) http://youtu.be/oV9Fd9Q9Ok0

-KeithP

 

[Crusty]

It's 99.9999999999% likely to not be mole. Making mole is a difficult and time-consuming process and few restaurants can do it right. If it was real mole they'd be advertising it as mole and using it on only a select few dishes. They most assuredly would not call it ranchero sauce and put it on everything.

I must be spoiled, around here every Mexican restaurant has mole, and it's usually quite good!

The place right down the street literally has it out on their free salsa bar.