Encacahuatado: what it is and how the peanut mole is made

What is it?

Encacahuatado is a Mexican salsa or mole whose lead ingredient is the toasted peanut, complemented with dried chillies (mainly ancho chilli, chipotle and sometimes guajillo or pasilla), tomato, garlic, onion and spices. It is an emblematic dish of central Mexico (Puebla, Tlaxcala, the State of Mexico, Mexico City) and, to a lesser extent, of Oaxaca and Veracruz. Its consistency is thick and velvety, with a deep flavour profile dominated by the toasted, nutty notes of the peanut, complemented by the fruity sweetness of the ancho chilli and the smoky notes of the chipotle. It is traditionally prepared with chicken, pork or turkey, though it is also made with rabbit or beef tongue. Its preparation is simpler than that of mole poblano and black mole, which makes it an accessible dish both for celebrations and for everyday cooking. It is one of the most comforting moles in the Mexican recipe book: creamy, spiced and comforting.

Origin and history

Encacahuatado has an interesting origin: the peanut is native to South America (Bolivia, Peru), though it was widely cultivated in Mesoamerica from pre-Hispanic times. The Mexica called it 'tlalcacahuatl' (earth cacao), from which its current name comes. Friar Bernardino de Sahagún, in the 16th-century Florentine Codex, described it as a common ingredient in Mexica cooking. The incorporation of the peanut into Mexican salsas has a pre-Hispanic origin, though the specific salsa known as 'encacahuatado' as we eat it today developed during the colonial period, fusing indigenous techniques with European ingredients and methods. The master Ricardo Muñoz Zurita, in his Encyclopaedic Dictionary of Mexican Gastronomy, documents encacahuatado extensively as an identity dish of central Mexico. It forms part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. Its consumption has been kept alive in traditional families and authentic Mexican-cooking restaurants.

Characteristic ingredients

The traditional recipe for encacahuatado begins by toasting peeled (unsalted) peanuts in a pan or comal until golden, without burning them so they do not turn bitter. Ancho chillies and chipotles (or moritas) are roasted, rehydrated and ground with the peanuts, roasted tomatoes, onion, garlic, optional toasted sesame, cumin, clove, pepper, cinnamon and oregano. The paste is fried in lard or vegetable oil over medium heat while stirring constantly, then diluted with chicken or pork broth. It is cooked with previously cooked chicken, pork or turkey. The consistency should be thick and velvety, glossy and of a reddish-brown colour. Regional variants: in Puebla a version with more smoky chipotle is preferred; in the State of Mexico it carries more sweet ancho; in Tlaxcala it includes a little chocolate; in Oaxaca avocado leaf is added as an aromatic. Some families add raisins for extra sweetness. It is a technically accessible dish, much less demanding than the classic mole poblano.

Cultural significance

Encacahuatado is one of the best-loved dishes of the traditional cooking of central Mexico. It economically sustains peanut producers of the Bajío (Guanajuato, Querétaro, Jalisco), producers of dried chillies from Zacatecas and San Luis Potosí, and traditional cooks in the markets and food stalls of Puebla, Tlaxcala, the State of Mexico and Mexico City. It is a common dish at food stalls, markets, traditional restaurants and Sunday family tables. Cooks such as Ricardo Muñoz Zurita, Margarita Carrillo Arronte and Alicia Gironella have documented and promoted it as Mexican gastronomic heritage. It forms part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. The peanut, a nutritious ingredient rich in protein, healthy fats and vitamin E, is promoted by SADER and the Ministry of Health as part of the balanced traditional Mexican diet. Encacahuatado represents the accessibility and versatility of Mexican cooking, demonstrating that a simple dish can be deeply flavourful and comforting for many diners every day.

Frequently asked questions

What is the difference between encacahuatado and red pipián?

Encacahuatado has ground peanut as its lead ingredient, while red pipián is based on pumpkin seed. Although both use dried chillies such as ancho and chipotle, the flavour profiles are different: encacahuatado has creamier, richer notes from the peanut; the pipián has a grainier texture and a more vegetal-toasted flavour from the characteristic pumpkin seeds.

What does encacahuatado taste like?

Its flavour is deep, creamy and comforting: the toasted, fatty flavour of the peanut dominates, complemented by the fruity sweetness of the ancho chilli, the smoky notes of the chipotle and the spiced aromas of cinnamon, clove and cumin. The acidity of the tomato balances the richness of the peanut. It is a mole accessible to most palates, with moderate heat and a characteristic subtle sweetness.

What is encacahuatado served with?

It is traditionally served with chicken, pork, turkey or beef tongue, accompanied by white rice, hand-made tortillas and, in some versions, refried beans. In Puebla and Tlaxcala it is prepared for Sunday family meals and celebrations. In contemporary Mexican-cooking restaurants it is served with rabbit, duck or fish, showing the versatility of encacahuatado on more creative modern menus.

Where does encacahuatado come from?

It is a dish of central Mexico, with its main presence in Puebla, Tlaxcala, the State of Mexico and Mexico City, and to a lesser extent in Oaxaca and Veracruz. The peanut is native to South America but was cultivated in Mesoamerica from before the Conquest. Encacahuatado as we know it today developed during the colonial period, fusing pre-Hispanic ingredients with New Spanish baroque culinary techniques.