I’ve just emerged from a week long hibernation binge watching new episodes of Unbreakable Kimmy Schmidt on Netflix. In one scene, Maria, one of the Hispanic women rescued from a cult leader, begins selling “mole sauce” after realizing the media coined term “mole women” provides an opportune marketing tactic. Always thinking about food, I suddenly began craving some enchiladas and scoured the internet for mole recipes. In doing so, I learned that mole sauce had chocolate in it; no wonder why it always had the most delicious smoky, sweet flavor! When I made that connection, I realized that perhaps other spicy and sweet sauces would make an excellent substitute for mole sauce. Cue hoisin sauce. This barbecue flavored sauce, made from mashed fermented soy beans, is a staple in any Vietnamese household. While it’s primary place in a Vietnamese kitchen is in a piping hot bowl of pho, it makes for a great marinade and overall dipping sauce. It certainly impressed me atop my enchiladas!
