Frijoles Ayocotes con Mole
Ayocote-style bean stew in homemade mole sauce with slow-cooked pork ribs. A traditional comfort dish from Morelos, Mexico.
Dish story
Ayocote beans are one of Mexico's oldest bean varieties, prized for their large size and creamy texture. They are especially valued in the state of Morelos, where ayocotes con mole is a traditional preparation that brings together two of the country's most iconic culinary staples: beans and mole.
Cutzamala version
In Spain, we prepare this dish using large white beans, whose size and creamy texture closely resemble Mexican ayocote beans. They are slowly cooked in our homemade mole with pork ribs, preserving the spirit of the traditional Morelos recipe while adapting it to locally available ingredients without losing its essence.
Main ingredients
Ayocote beans are known for their impressive size, delicate skin and exceptionally creamy texture. Native to Mexico and cultivated since pre-Hispanic times, they absorb the rich flavors of mole while maintaining their structure, making them the true star of this traditional stew. At Cutzamala, we use large white beans because of their remarkable similarity, achieving a result that stays true to the original.
