TAMALES & MOLE
AN INDIGENOUS HISTORY
Doña Paula cooks several kinds of corn tamales, called masa de maize, including chicken, beef, pork, and vegetarian and vegan options. The house specialty are Oaxacan mole sauces, which are traditional sauces made with a variety of toasted and dried chiles, spices, and seeds. Chef Doña Paula has mastered her mole sauces through many generations of family recipes and is proud to share this wonderful tradition.
Mole derives from the word mõlli, which comes from the Nahuatl language spoken by our ancestors. Mõlli means “sauce.” Mole is one of the most representative dishes of Mexico, especially for major celebrations. The dish enjoys its greatest popularity in central and southern Mexico, like our home state of Oaxaca. The most famous dish from Oaxaca, Mexico is mole. This sauce can be served with turkey, chicken, or pork. In Oaxaca, to say “to go to amole” (ir a un mole) means to go to a wedding.