Why We Eat: Mole

Chef Claudette Zepeda explains mol, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines mols basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cooks instincts and traditions. Check out the recipe here: Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: