I don’t think twice about eating a hot stew in the summertime. And, as far as I know, millions of Mexicans feel the same way.
You will see Pozole served in fondas in the middle of June, hot Caldo de Camarón as one of the most popular items on beach restaurant menus, and the famed Mole de Olla being ladled, sizzling hot from the pot, in markets all over the country at peak midday heat.
I’ve read that having something hot in the summer will actually cool you off. It turns out chiles are thought to have the same effect. All these Mexican stews, quoted above, have rich broths that are usually flavored with one or more kinds of chiles.
Continue reading Mole de Olla