Course outline
Module 1
Module 1: The Legacy of Mole
The Legacy of Mole
Knowledge check
Q1. What is the origin of the word "mole"?
- A. It comes from the Nahuatl word for "to mix" ✓
- B. It comes from the Spanish word for "mouse"
- C. It comes from the Aztec word for "spice"
- D. It comes from the Mayan word for "sauce"
Why: The word "mole" comes from the Nahuatl word "molli," meaning "to mix" or "to blend."
Q2. Which of the following is a key ingredient in most mole sauces?
- A. Tomatoes
- B. Chocolate ✓
- C. Lime
- D. Onion
Why: Chocolate is a key ingredient in most mole sauces, especially in traditional moles like mole poblano.
Q3. Which region of Mexico is most famous for its mole?
- A. Yucatán
- B. Oaxaca ✓
- C. Guerrero
- D. Chiapas
Why: Oaxaca is renowned for its variety of moles, with over 100 different types of mole being made in the region.
Q4. What is the traditional main dish that mole is usually served with?
- A. Tacos
- B. Tamales
- C. Chicken ✓
- D. Cornbread
Why: Mole is traditionally served with chicken, especially in dishes like "pollo en mole."
Q5. Which of the following is NOT a type of mole?
- A. Mole amarillo
- B. Mole verde
- C. Mole negro
- D. Mole de huitlacoche ✓
Why: Mole de huitlacoche is not a type of mole; huitlacoche is a type of corn fungus used in other dishes, not a mole sauce.
Module 2
Module 2: Oaxaca's Culinary Treasures
Oaxaca's Culinary Treasures
Knowledge check
Q1. What is a traditional dish from Oaxaca that is made with corn, beans, and squash?
- A. Tamales
- B. Pozole
- C. Mole
- D. Tlayudas ✓
Why: Tlayudas are a traditional Oaxacan dish made with a large, crispy tortilla topped with beans, meat, and other ingredients, often including corn, beans, and squash.
Q2. Which of the following is a key ingredient in Oaxacan mole?
- A. Chocolate ✓
- B. Tomatoes
- C. Avocado
- D. Cilantro
Why: Oaxacan mole, especially mole negro, often includes chocolate as a key ingredient, giving it a rich and complex flavor.
Q3. What is the name of the traditional Oaxacan cheese that is similar to mozzarella?
- A. Quesillo
- B. Oaxaca cheese ✓
- C. Asadero
- D. Queso fresco
Why: Oaxaca cheese is a stringy, mild cheese that is similar in texture to mozzarella and is named after the region of Oaxaca.
Q4. Which of the following is a popular type of mezcal produced in Oaxaca?
- A. Tequila
- B. Agave
- C. Espadín ✓
- D. Pisco
Why: Espadín is a popular variety of agave used in the production of mezcal in Oaxaca, known for its smooth and earthy flavor.
Q5. What is the main ingredient in the Oaxacan dish 'chocolate de mesa'?
- A. Cocoa beans ✓
- B. Cinnamon
- C. Vanilla
- D. Milk
Why: Chocolate de mesa is a traditional Oaxacan hot chocolate made primarily from ground cocoa beans, often mixed with spices like cinnamon.
Module 3
Module 3: Corn: The Heart of Mexican Cooking
Corn: The Heart of Mexican Cooking
Knowledge check
Q1. What is the primary ingredient used to make masa, the dough used in traditional Mexican foods like tamales and tortillas?
- A. Wheat flour
- B. Nixtamalized corn ✓
- C. Rice flour
- D. Potato starch
Why: Masa is made from nixtamalized corn, which is corn that has been soaked and cooked in an alkaline solution, making it easier to process and improving its nutritional value.
Q2. Which of the following is a traditional method of preparing corn for making masa?
- A. Roasting over an open flame
- B. Nixtamalization ✓
- C. Frying in oil
- D. Boiling in saltwater
Why: Nixtamalization is a traditional method of preparing corn by soaking it in an alkaline solution, which helps to soften the kernels and improve the nutritional profile of the corn.
Q3. What is the term for the process of grinding nixtamal into masa?
- A. Molendero ✓
- B. Tortilleria
- C. Tahuaral
- D. Tlacuache
Why: The process of grinding nixtamal into masa is called molendero, which is typically done using a traditional stone mill called a metate.
Q4. Which of the following is a type of corn used in traditional Mexican cooking?
- A. Sweet corn
- B. Blue corn ✓
- C. Canned corn
- D. Popcorn
Why: Blue corn is a traditional type of corn used in Mexican cooking, especially in the production of masa for making tortillas and other traditional foods.
Q5. What is the main purpose of nixtamalization in the preparation of corn?
- A. To increase the sweetness of corn
- B. To improve the texture and nutritional value of corn ✓
- C. To preserve corn for long-term storage
- D. To make corn easier to grind
Why: Nixtamalization improves the texture and nutritional value of corn by making it easier to process and increasing the availability of essential nutrients like niacin.
Module 4
Module 4: The Evolution of Tamales
The Evolution of Tamales
Knowledge check
Q1. What is the primary ingredient used in making traditional tamales?
- A. Corn masa ✓
- B. Rice
- C. Wheat flour
- D. Beef
Why: Tamales are traditionally made with corn masa, which is a dough made from ground dried corn.
Q2. Which of the following is a common method of cooking tamales?
- A. Frying
- B. Baking in a steamer ✓
- C. Grilling
- D. Boiling in a pot
Why: Tamales are typically cooked by steaming them in a tamale steamer or a large pot with water or broth.
Q3. In which region of Mexico are tamales most commonly associated with celebrations and festivals?
- A. Northern Mexico
- B. Central Mexico
- C. Southern Mexico ✓
- D. Coastal Mexico
Why: In southern Mexico, tamales are often prepared for celebrations and festivals, especially during religious holidays.
Q4. What is the traditional container used to wrap tamales before cooking?
- A. Aluminum foil
- B. Corn husks or banana leaves ✓
- C. Wax paper
- D. Parchment paper
Why: Tamales are traditionally wrapped in corn husks or banana leaves before being steamed.
Q5. Which of the following is a popular variation of tamales found in Mexico?
- A. Tamales de elote
- B. Tamales de queso
- C. Tamales de pollo
- D. All of the above ✓
Why: Tamales come in many varieties, including tamales de elote (corn), tamales de queso (cheese), and tamales de pollo (chicken), among others.
Module 5
Module 5: Chiles and Their Many Uses
Chiles and Their Many Uses
Knowledge check
Q1. What is the primary use of chiles in Mexican cuisine?
- A. For decoration
- B. For flavor and heat ✓
- C. For texture
- D. For color
Why: Chiles are primarily used in Mexican cuisine for flavor and heat, adding depth and spice to many traditional dishes.
Q2. Which part of the chile is most responsible for its heat?
- A. The stem
- B. The seeds
- C. The skin
- D. The veins ✓
Why: The veins of the chile contain the highest concentration of capsaicin, which is responsible for the heat.
Q3. What is a common way to preserve chiles for long-term use?
- A. Freezing
- B. Drying ✓
- C. Canning
- D. Fermenting
Why: Drying is a common and traditional method for preserving chiles, allowing them to be stored for extended periods and used in various dishes.
Q4. Which of the following is a type of dried chile commonly used in Mexican cooking?
- A. Jalapeño
- B. Poblano
- C. Ancho ✓
- D. Serrano
Why: Ancho chiles are a type of dried chile commonly used in Mexican cooking, known for their mild heat and rich flavor.
Q5. What is the main ingredient in mole sauce?
- A. Tomatoes
- B. Chiles ✓
- C. Onions
- D. Cacao
Why: Chiles are a main ingredient in mole sauce, providing the base heat and flavor that is characteristic of this complex and traditional sauce.
Module 6
Module 6: Traditional Breads of Mexico
Traditional Breads of Mexico
Knowledge check
Q1. What is a traditional Mexican bread often served with mole sauce?
- A. Pan de muerto ✓
- B. Tortilla
- C. Breadfruit
- D. Pita
Why: Pan de muerto is a traditional Mexican bread associated with Day of the Dead and is often served with mole sauce.
Q2. Which of the following is a type of traditional Mexican bread made with sweet potatoes?
- A. Pan de muerto
- B. Breadfruit
- C. Pan de yuca ✓
- D. Pita
Why: Pan de yuca is a traditional Mexican bread made with sweet potatoes and is popular in the Yucatán region.
Q3. What is the main ingredient in the dough of "pan dulce"?
- A. Cornmeal
- B. Wheat flour ✓
- C. Rice flour
- D. Oatmeal
Why: Pan dulce, or sweet bread, is typically made with wheat flour, sugar, and eggs.
Q4. Which traditional Mexican bread is shaped like a cross and is associated with religious celebrations?
- A. Pan de muerto
- B. Pan de yuca
- C. Pan de agua
- D. Pan de cruz ✓
Why: Pan de cruz, or cross bread, is shaped like a cross and is often used in religious celebrations in Mexico.
Q5. What is the primary use of "tortilla" in Mexican cuisine?
- A. Bread for sandwiches
- B. Flatbread used for making tacos and enchiladas ✓
- C. Sweet bread for desserts
- D. Leavened bread for breakfast
Why: Tortilla is a flatbread used as a base for tacos, enchiladas, and other traditional Mexican dishes.
Module 7
Module 7: Modern Interpretations of Classic Dishes
Modern Interpretations of Classic Dishes
Knowledge check
Q1. What is a common modern twist on the classic Mexican dish, mole?
- A. Using chocolate in place of spices
- B. Incorporating unexpected ingredients like chocolate or coffee ✓
- C. Serving it cold instead of hot
- D. Using only traditional ingredients
Why: Modern interpretations of mole often include unexpected ingredients like chocolate or coffee, which add new layers of flavor.
Q2. Which of the following is a modern take on the traditional dish, chiles rellenos?
- A. Filling the chiles with cheese and meat
- B. Using sweet potatoes instead of chiles
- C. Baking them in a dessert-style dish
- D. Using vegan ingredients like tofu or quinoa ✓
Why: A modern take on chiles rellenos might involve using vegan ingredients like tofu or quinoa to cater to dietary preferences.
Q3. What is a key ingredient in the modern version of tamales?
- A. Canned corn
- B. Gluten-free masa ✓
- C. Frozen vegetables
- D. Traditional lard
Why: Modern versions of tamales may use gluten-free masa to accommodate people with gluten sensitivities.
Q4. Which of the following best describes a modern interpretation of the classic dish, pozole?
- A. Serving it with only meat and no vegetables
- B. Using only traditional ingredients and methods
- C. Adding unique toppings like kimchi or Korean BBQ ✓
- D. Serving it as a dessert
Why: Modern interpretations of pozole can include unique toppings like kimchi or Korean BBQ, which introduce new flavor profiles.
Q5. What is a common modern adaptation of the traditional Mexican dish, enchiladas?
- A. Using only meat and no cheese
- B. Making them with gluten-free tortillas ✓
- C. Serving them without sauce
- D. Using only traditional ingredients
Why: A common modern adaptation of enchiladas is using gluten-free tortillas to make the dish more accessible to people with dietary restrictions.