Mexican Mole
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This paper is a discussion of what is unique about Mexican culture, through an examination of a dish peculiar to Mexico and rarely found anywhere else. Mexican mole (pronounced moh-lay) is usually described by foreigners as a Mexican chocolate sauce, but to natives it is a complex dish most often combining chocolate, chilies, and other spices and ingredients, served over chicken, pork, or beef. Recipes and regional variations on mole are as numerous as the Mexican population, reflecting thousands of different preferences, innovations, and idiosyncrasies. Considering mole's permutations and peculiarities offers an intriguing glimpse into an ancient, complex culture. Using mole as a case study allows the student of business to contemplate the special challenge that Mexico presents to the international marketer seeking to penetrate the Mexican marketplace. The diversity of mole recipes and the passion with which each region and household guards every individual variation provides a fascinating portrait of the special demands of this important but difficult market. According to Mexican tradition, the first mole recipe was concocted between 1680 and 1688 in one of the convents of Puebla de los Angeles, a city in Mexico. The story told most frequently is that the original dish was created by Sor Andrea, sister superior of the Santa Rosa Convent. She put together the unusual mixture to acknowledge the archbishop for having built a convent in her honor. She chose her colle
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, the enthusiasm with which Mexicans champion their own versions of the national dish is a powerful indication of the Mexican character. Individualism is prized over nationalism. A resident of Oaxaca feels more loyalty to his or her hometown than to the nation as a whole; therefore, he or she believes that the local mole recipe must be better than any mole concoction labelled simply "Mexican." By the same token, an Oaxacan is likely to remain even more loyal to the local version created within his or her own family. This loyalty extends well beyond the kitchen: devotion to the family mole recipe is simply an example of the kind of allegiance that a typical Mexican displays generally, giving greatest loyalty to the clan rather than the nation's flag.
Mole loyalty also reflects the Mexican's veneration of his and her mother, who is usually the primary cook and the guardian of the family's variation on the local recipe. In the kitchen, the mother who makes the family mole is a madonna, preserving a rich and delicious heritage.
Mole is rarely found on menus outside of the country, even in Mexican-American restaurants which generously serve enchiladas, tacos, tortillas, and other traditional preparations to outsiders. This m
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Some common words found in the essay are:
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Approximate Word count = 2006
Approximate Pages = 8 (250 words per page)
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