Mole de Hips, the seasonal dish you have to try

October and November are the months that the Tehuacán region waits, as its inhabitants carry out a whole festival to prepare one of their most representative dishes, the highly acclaimed Mole de Caderas. If you have tried it, you will know that this unique dish is mainly made with goat meat, the upbringing of which gives a particular touch to its flavor.

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The preparations start from the transport of the cattle, following the traditional method of the Spanish Colony, the so-called “ itinerant grazing ”, since every spring the goats begin their pilgrimage from the coasts of Oaxaca and Guerrero to the Mixteca Poblana. During their journey the animals feed on the best foliage and pastures, which are abundant in liquids, they are also given a little salt to avoid dehydration, in addition to functioning as a complement so that the meat has a better flavor.

With the arrival of the goats at their destination, the Killing Festival begins, where “ takes place The Dance of the Matanza ”, which consists of dancing to a male goat, adorned with a crown of marigold, to finally sacrifice it and offer it in a ceremony, where the villagers ask for it to be a good slaughter. Witnessing this tradition, whose earliest records date back to the 17th century, is a privilege.

During this period the life of the Tehuacán families revolve around this activity, who take advantage of all parts of the animal for sale and consumption, mainly the bones of the goat's back and hip, which are prepared in a broth, seasoned with tomato, chilies and wild green beans to obtain the precious Mole de Caderas.

Without a doubt after reading this little review of this traditional dish, you will have wanted to try it, so don't miss the opportunity to taste its characteristic flavor, but also to live the experience of a meal with a historical and cultural background.