Oaxacan Mole Negro - THE MOST MYSTERIOUS Mexican Food in Oaxaca Village, Mexico!
There. Must be 30 different ingredients. In this molar recipe. Muy. Bueno I can tell you certainly there's. Nothing, like, this in. The world. Good. Morning I hope you're having an amazing day it's mark Wiens I'm in Oaxaca, Mexico okay, hold on we've got to back up I need to tell you the full story so, at this point in the morning when I started this video I desperately, wanted, to eat some homemade, Oaxacan, molé an egg roll the, only problem, was I had, no clue yet how, it was going to happen our, full plan for the day was to number one hire, a van and driver for the day which we had already arranged. The night before so we can cross that one off the list number, two drive, to a local, Oaxacan, village number, three go, directly, to the fresh market and number, four walk, around and find a grandmother, or Aunty to cook us some Molay. From. Scratch. Yes. We were going to wing it and I knew very well the risk of failing the Oaxacan, molé a Negro mission was very likely but, sometimes, when you travel without a plan you end up having the most memorable. Experiences. Of your life. We're. Now in the van and we are on our way to a place called do deal and Olivier and that's, when things took a turn for the best. We're. Quickly stopping to get some gas but I just gotta fill you in what's happening when we started off today we had nut we didn't really have a plan of what we were gonna do we just wanted to go to TL Caitlyn then via and we wanted to find especially Molly because, they're known for molly around that region of oaxaca but. We were talking to the driver our van driver who's a awesome, guy and he. Mentioned, that he's actually from, a village which is very close to definitely, atitlan. Del Valle and he, called his mom he, asked if she could make Molly, for us and she, agreed, so. We're on our way we're all there stopping for gas right now but we're on our way to go pick up his mom then. We're gonna go to the market we're gonna buy all the ingredients for Molly and she's gonna home cook us mullet, this is gonna turn into a Oaxacan, food male adventure. Yes. This. Could not be a more perfect location. The house is beautiful the countryside, here is gorgeous the family, is so generous, and so inviting we're. On our way to the market now. The. Actual, town that we're in is called plac Oh Lula de matamoros and, this, is a Zapotec, a town so that's the that's, the culture that Missa tee okay, and we have just arrived to the market now. And we're stopping first to buy the chili small man so many different types of chilies that's a big bag of chilies right there. Were. Two they noise. Vegetable. Section now we're buying some some, Tomatoes some onions some. Peppers. Green. Tomatoes. And. They even put bread inside, Oaxacan, molé a. Yes. A. Bomb. Or a. Possible. Suspect. We're. Getting a full chicken to go with that more, less sauce. Her. Recipe uh. While. We're at the chicken stall we met the grandmother. Who is recipe. We'll be making its her mullet recipe, and she. She definitely, knows what she's doing when it comes to more that things just even got better. Yeah. My, scene since in a second a. Second pervert, gracias. Muchas. Gracias, cuando cuando customs, Cinco. Face fighting mice. This. Is called cafe, and it's a traditional, drink she uses there's corn in here and there is chocolate, I'm not sure what all else but as we were entering the market she was making it and she was whipping it up with our hands it was like a thick paste but, now she added more water so it's turned into a liquid. Beverage, but there's still some like chunkiness. On top, this is very interesting I got wait to try it. Hmm oh and. I asked her first with no sugar she said you could have sugar or no sugar however much sugar you want it's really good with no sugar it's you can taste the corn in there you can taste the chocolate, it's, a little bit starchy. It tastes like kind of a cross. Between a beverage, and a porridge. Which. Is. -. Yes. Okay. We made it back to the house it's, time to start cooking I. Wanted. To just explain that this entire area and this city is known for its. Zapotec, population. Which is the indigenous, people.
Of This region of Oaxaca, commonness, Oaxaca knows. She's. Getting started making the molle by just first starting off with the chiles those are pretty large chili-cheese emptying, out the seeds scraping out the seeds and in. The meantime. We. Have gotten lucky and she she, made without knowing, she made some some tamales and Lokoja Kineo, tamales, steamed. In corn husk let me empty this out, let. Me just break up this tamale, family date tamale the king, the. Chapel Oh Jeff. It is David. I'm. Not totally sure what that is you. Know. There's. A tub of salsa, that our driver by the way his name is Javier he said this is his favorite salsa that his mom makes and. He said it's big and it's spicy. I'm. Gonna add on some of this salsa he said it's spicy. Okay. Looks. Amazing. Oh. That's. Amazing it's it's corn but it's not it's, not like finely ground it's kind of course you can taste that unique vegetable in there it's, more like a herb I think you're, like a wild herb. It's. Delicious with that salsa oh it's, incredible it's. Also has a little bit spicy but just perfect with that time. Eyelashes. Yay. The rokkes, phonetic. The morning. That. First step of chilli is already we're moving into the kitchen now they're gonna light the fire, and we're, gonna get started cooking, this moly and they're making it purely, from scratch all, the raw ingredients are. The dried chilies the dry ingredients but. Everything is from scratch this. Is the, this. Is it's such a privilege to have this opportunity. So. She's roasting, the chilies now are just heating them over that coma which is the clay. Pan. Over, fire and they're, they're not spicy, topic. To me they almost have like a sweet, almost tomatoey, aroma, to them. If. The. So. She's roasting the chilies until for a few minutes until they shrivel up then they look like a kind of like a sure old piece of leather but. The aroma, coming out they're slightly charred, I'm already starting to sense that complexity. Of aromas, and flavors. That will be part of this male. What. Commissariat. Know. They can make. You. Kilo, de ciências bastante como, tres kilos, cuatro. Kilos Nascimento. Network. Honesty, McCamey, money. This. Is patent or do see a plaque. Are no macho macho. A dual. Thing it's. A plantain, banana she's a little bit sweet. I'm. Still. Unsure how all of this is gonna fit together, Chava can. I'm. In I'm, in drag. Okay. So for the almonds she, put in some oil into the clay pot and then she's just frying, the. Almonds. It's. Amazing. She. Just pulled the almonds out of the oil and now she dropped in the walnuts. I. Never. Would have guessed, the next ingredient in, this molar recipe, they're like kind of like cookie biscuits, and again she's just tossing them into the oil deep frying them just for about 10. Seconds or so that's an ingredient, I wasn't expecting. There's also bread, in the Millea and it's a special, type of bread there's some chocolate in the bread and. Something. Something. Else oh is, that gonna be fried too oh yes. Yes it is. As. The. Bread and as the ingredients are being fried and prepared, something. To know about Molay is that it's it's, one, it's a very very well known dish it's one of the ultimate dishes. Of Oaxaca as well as in Puebla and. They're. Mixed. Theories. Of how it was invented. Or how it came about, but. One. Thing is for sure is that it is a combination, of, both the local. Indigenous ingredients, and. Cooking, techniques. Combined. With, the, European. Colonial. Influence. To, create this truly unique blend. Of flavors and tastes. And it's. An incredibly. Complex. Dish, using. So many ingredients I mean if you were trying to even come up with a dish like this it would be impossible because there are so many random, ingredients, in it and it's such a complex, dish. Pimienta. This, is some type of pepper that I've never seen before, next. Spice is cloves going in.
This. Is when things are getting more and more complex when they're adding the spices now so now she's frying, some, cinnamon sticks and then, we also counted, out some. Some. Kind of peppercorns and then cloves there's, gonna be some sesame seeds that, go in. Close. And pepper. Pepper go in the oil. Oh. That's. Not a really good being stir-fried, in that oil. As. The ingredients are still being prepared for the molasses, where they're now preparing the chicken so. The chicken has all been cleaned and cut up and, she's, dead I think she's just boiling it straight up in water. Si, mucho, trabajo. Mola, is such a complex, dish and there's so many ingredients involved, and each each, ingredient you have to prepare separately, i and. It's very time intensive and. It's such a it, takes a lot of work to prepare and so it's such a it's. It's so cool to be able to watch the whole process and, just anticipate. The Moller that we're gonna be able to eat very soon. Plums. I, think. Sent up a plum dried plum and then deep-fried, also. Yes. They yell victory or loss. It's. Oregano, and some kind of other herb so basically, the. Chiles get, blackened. Or roasted, but everything, else is fried, in oil chicken is coming along nicely nice, and slow. Except. Should just tossed in some onions and garlic right, into the fire to. Roast. Its. White sesame seeds that also goes into the oil to fry, man. She has fried like. At, least like 15 ingredients so far. Separately. In the chicken pot after. Just boiling the chicken in water then she added in some onions and some garlic and. Also a type, of leaf called ojas antha and that's gonna create a chicken broth that they're also gonna use for, the male these are all of the ingredients, so far look at it's an entire bucket, of ingredients. The. Onions and garlic finished, roasting in the fire and then they're just peeling out that outer blackened. Glare and revealing. Just that juicy, flesh underneath and then for the tomatoes, there's. Two kinds of Tomatoes the green tomatoes and the red tomatoes and she's. Again just frying, it in the clay, pot for a little while. Nikrif. I pick up my hey that. Took about two hours to prepare everything, it's now time to start grinding everything. Together to make the sauce I. Love. The sound of that rock, on rock but. Then with the like squishing. Sound of those chilies in between the rocks and she's, such an expert and you can even smell you can really vibrantly, smell the aroma off those chilies in there to. The. Stone grinder like this is called I met that that it's very very, time-intensive, it. Would take hours and hours to grind up this, entire, bucket. Full. Of ingredients for the moley they're gonna take it to the market where they have a bigger grinder. Called a Molina. And. They're gonna grind everything, on that so it'll be a lot faster. So. It doesn't it would, probably take until tomorrow if they tried to grind all of that by hand and we don't have that much time so. They're gonna do that but, in the meantime we're gonna go to a waterfall. Which, is near to this area because then after that the paste it has to, cook. For a while and, then. We're gonna come back to eat this just sensational, moly. The. Drive to get here was gorgeous, we came, really, high into the mountains it's, the views the. Rugged, landscape is incredible. And we've, arrived here the place it's called here Vidal alwah it's, beautiful, here yo. It. Feels like you're on the edge of the earth here and this is where the water is bubbling but. The water is not hot it's just kind of like fizzing. It's just room temperature water. Do. We now hiked over to the main swimming, pools it's. Quite a unique landscape, it's almost like a moonscape. Those, are some pretty interesting, and very unique moonscapes, but. I am very, very hungry now my. Excitement. For eating mola is at an all-time high. Over. Here this is the paste and so, that was all wow you can smell, it so you can see the shimmering, oil on it. I'm. Just gonna taste the paste. For, walk, that's. Like unexplainable, it's almost like foamy, in texture. You. Can taste the spices the of the hint of clove the pepper in there. So. They already added the chocolate in there so we didn't see them add that but they added chocolate in there it's almost time.
See. It. Took, like, five hours to, make this male they made everything, from scratch starting with the Chili's there, must be 30 different ingredients. In this mother recipe, and what, I love is that the family they just kindly. Invited us into their house and into their compound, into their home like we are family here so what's interesting about mole is that they don't cook the chicken with in the sauce, but, rather the chicken is cooked separately and then the sauce is prepared, separately and then they combine the two for. The final process right before you eat it. Wow. Oh, well. I can. Tell you certainly, there's. Nothing, like, this in the, world it, is, it's. So unique it's. So. It's. Such like an impossible, mixture. Of ingredients you don't even know actually, and, it's true that they don't know exactly how more they was invented, it's like uh it's. A very mysterious. Amazing. Flavor you can taste the chocolate you can taste the chilies you can taste the nuts in there it has a nutty taste it's, it's, really rich, well. It's it's it's it's phenomenal, oh. This. Ah it's really all about the sauce but chicken is just like a is. Just the the. The second ingredient in this dish I have to taste the bite of chicken before I even move on to any any, carb form. Stunning. And. Again the sauce I mean, the, sauce is so incredibly flavorful that all it needs to do is coat the chicken it doesn't need to like permeate, into the center of the chicken I. Got. To get a bit more sauce though on there. That's, remarkable. You wanna be on Carlos, Internet has the male. On. It. Delicious. Unique. Special. Very. Different than, any more than I've tried before very, good. By. Oh a she she, refilled. My sauce. Mother. Sauce is just blowing my mind right now they've also made us a plate of chopped wiliness which are grasshoppers, and grasshoppers are, very very common in Oaxaca you'll.
Find Them at the market they. Said they get they harvest, these grasshoppers sometime, in November October, or November when, that's, grasshopper, season but then they save them all, so. They have a continual. Supply of, grasshoppers, throughout the year. Although, they're just and. Have to all. Have to an entire mouth full of grasshoppers, they're, kind of crunchy, they. Have I think. They're cooked with some salt and lime because the, flavor is amazing all, those are beautiful, I love, it Oh with, that sauce, moly. Couple. Venus oh yeah. Look at that. I'm. Gonna add on a little more, more. Than sauce onto this grasshopper. That's. An outstanding combination do I like it with the grasshoppers that gives it a crunch that, chicken just falls off the bone oh look, at that I'm, gonna add this to my rice and I've got one combination that I need to try I mean, I love it with the tortillas but with rice I mean. I am I am Asia and I love rice it's so good with rice. This. Sauce is just insane. Okay they. Also have, one, of mom's homemade, salsa cereal and I've seen Javier he, is adding some of the salsa to his mother so I'm gonna I'm gonna follow. Wow. There's. Nothing better than adding sauce to sauce okay. And then finally I got, to go in for some of those chopped woodiness, sprinkle. Those on top. Well. Let. Me add one more grasshopper. For, the final topping and there. It is that is possibly, the greatest, single, bite of male in the. Entire world. And that, completes, the Moller. That. Was an absolutely, stunning, meal, I'll. Have any grasshoppers, stuck in my teeth I don't. Think so I just have a chocolate mustache a molar, mustache, oh man. That was so. Incredibly. Good. I love. The moly I love. This entire experience. And when we set off this morning we had no idea what we were gonna do actually we had we didn't have plans all we wanted to do was eat but, wanted to find and search out some of the best mullet and it, was an incredible, success, but. Thanks to the family here I want to say a huge thank you to Xavier who is our driver because. He graciously. Thought. Of this idea and then he called his mom his mom agreed, and they, graciously invited, us into their home which is it's. Incredible, I've said it many times before but this is another, one, of those experiences, that is worth traveling, across the world there's, nothing, like an experience, like this when.
It Comes to food and travel and I'm, extremely grateful to have this opportunity so, again huge thank you to the family we're, all very happy and full of more than now and we're they're gonna give us some of that mall that pays to bring home with us ok I'm, gonna before, I, am. A little bit under the influence of mullet right now so I'm gonna quit talking and I, want to say a huge thank you for watching this video please remember to give it a thumbs up if you enjoyed it I'd love to hear from you in the comment section below if you're not already subscribed click. Subscribe now I'm gonna be sharing lots more videos like this and food tours and travel videos, and. Also click that little bell icon so that you don't miss the next video that I publish thank, you so much for watching and I will see you on the next video.