Dona Maria (2)

Try a classic Mexican gravy! Of pre-Hispanic origin, the main characteristic of the pipián or pepián is the use of pumpkin seeds to thicken its consistency. Its colour and preparation change depending on the state of Mexico in which it is prepared, and it can vary between white, green and red. Used mainly with seafood and beef, this classic sauce can also be used as a great marinade. Doña María mole sauce delivers all the rich, slow-cooked flavour that the best mole offers, but it is wonderfully easy to use. How to prepare it: Pour the whole content in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 4.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water. *Tip: for a richer flavour, you can use chicken stock instead of water.

It is one of the most iconic dishes in Mexican cuisine. Originally called molli, it was a dish made only for the royalty in prehispanic empires, as well as an offering for the gods. Currently, it can be served at simple occasions such as regular lunch and big events like weddings, being this last one the most common celebration to have it. Within its more than 400 years of history, it has adopted ingredients from Europe and Asia, but respecting the original concept: a flavourful sauce made with assorted chillies, tomatoes, peanuts, salt and Mexican condiments like cacao, epazote, or avocado leaves..