Pato en Mole de Ciruela (Duck in Oaxacan Plum Mole)

History & Origin

Mole de ciruela is one of the least known but most fascinating moles of Oaxaca, the Mexican state world-famous for its seven moles. This mole is distinguished by the use of the Mexican plum (Spondias mombin), known locally as jocote or ciruela criolla - a tropical fruit with a sweet-sour flavour that lends a unique fruity dimension to the sauce. The Mexican plum has a millennia-long presence in Mesoamerican gastronomy. The Zapotec and Mixtec peoples used it both fresh and cooked, and its incorporation into moles demonstrates Oaxacan cuisine's ability to integrate local ingredients into complex preparations. Mole de ciruela also includes dried chillies, spices such as cinnamon and pepper, and a small amount of Oaxacan chocolate to round out the flavours. Duck is the ideal partner for this mole, as its fatty, pronouncedly flavoured meat perfectly withstands the intensity of the fruity, spiced sauce. In the lake areas of Oaxaca, duck has always been an accessible and prized protein. This dish is prepared for special occasions and family celebrations, exemplifying the culinary biodiversity that makes Oaxaca a gastronomic heritage of humanity.