Mole de Quelites
Chicken and vegetables in our herbaceous green mole inspired by Mexican quelites. With sweetcorn, zucchini, pak choi and red cabbage, served with a savory corn gordita filled with crispy pork.
Dish story
Quelites have been part of Mexican food culture since pre-Hispanic times. The name comes from the Nahuatl word quilitl, referring to tender edible herbs and plants traditionally gathered from the milpa and other agricultural environments. Quintoniles, purslane, huauzontle, pápalo and romeritos are among the many varieties used in soups, stews, tamales and sauces. This tradition of cooking with fresh greens is also reflected in regional green moles, particularly in Oaxaca, where aromatic leaves bring color, freshness and depth.
Cutzamala version
At Cutzamala, we reinterpret Mexican herb-based mole using arugula and a selection of leafy greens as an alternative to traditional quelites, which are difficult to find fresh in Spain. We serve it with chicken, sweetcorn, zucchini, pak choi and red cabbage, creating a dish full of vibrant vegetal flavors, fresh aromas and contrasting textures. A corn gordita with crispy pork adds a rich, savory contrast to the delicate green mole.
Main ingredients
Quelites represent one of the great treasures of Mexico's culinary biodiversity. Rather than a single plant, the term refers to a wide variety of edible leaves, shoots and herbs, many traditionally gathered from the milpa. Their flavors range from fresh and herbaceous to slightly bitter or intensely aromatic. In our version, we use arugula and other leafy greens to recreate that vegetal character while preserving the spirit of a Mexican culinary tradition deeply connected to the land.
