THURSDAY'S RECIPE: Marigold Mole with Confit Pork, Vegetables and Pumpkin Puree

A creation to honor the Day of the Dead: tradition, color, and the Mexican soul

The Day of the Dead is one of the most poetic celebrations in the world. It's not about mourning absence, but about celebrating the presence of those who live on in our memories. In Mexican kitchens, the fire is lit early: chilies are roasted, seeds are ground, bread is baked, and the air is filled with marigolds and nostalgia.

This dish is born from that essence. The Cempasúchil Mole is a contemporary interpretation that unites the emblematic flower of altars with the deep flavors of traditional moles. Confit pork adds texture and robustness, while the pumpkin purée provides sweetness and balance. The result is a culinary homage to life, to memory, and to the Mexican land. Best served with vegetables on the side.

History and inspiration

In the Mexica worldview, the marigold was the flower of the sun, a symbol of light that guides souls. Its color and aroma formed a bridge between the worlds. Incorporating it into the mole is not only a creative gesture but also a way of bringing the spirit of the altar to the table. The pig, for its part, represents abundance and prosperity, while the squash, an ancestral fruit of Mesoamerica, brings warmth and a connection to the agricultural cycle.

Yields

4 servings.

Total time

3 hours (confit + mole preparation)

Level

Advanced/professional.

Ingredients

For the confit pork

• 800g of boneless pork loin or rib.

• 1 liter of lard or vegetable oil (for confit)

• 2 cloves of garlic.

• 1 bay leaf.

• 1 sprig of thyme.

• Coarse salt and black pepper to taste.
  

For the marigold mole

• 6 marigold flowers (petals only, fresh or dried edible)

• 3 dried ancho chiles.

• 2 dried pasilla chiles.

• 1 guajillo chile.

• ½ white onion.

• 2 cloves of garlic.

• 1 medium roasted tomato.

• 1 golden corn tortilla.

• 1 slice of bolillo bread (toasted or fried)

• 1 tablespoon of toasted pumpkin seeds.

• 1 teaspoon of sesame seeds.

• 1 pinch of ground cinnamon.

• 1 clove.

• 1 cup of chicken broth.

• ½ cup of milk or cream (optional, to soften the flavor profile)

• 2 tablespoons of vegetable oil.

• Salt to taste.

• 1 teaspoon of grated piloncillo (optional, to balance)
  

For the pumpkin puree

• 500g of Castilian pumpkin.

• 1 tablespoon of butter.

• 1 teaspoon of agave honey or liquid piloncillo.

• ½ teaspoon of ground cinnamon.

• Salt and white pepper to taste.
  

For decoration

• Fresh marigold petals.

• Toasted pumpkin seeds.

• Green shoots or micro-herbs.
  

Preparation

1) Confit pork

1. Season the pork with salt and pepper.

2. In a deep pot, place the butter (or oil), garlic, bay leaf, and thyme.

3. Heat to 120°C and completely submerge the pork.

4. Cook slowly for 2 hours, until tender and easily crumbles.

5. Remove, drain, and keep warm.
   

2) Prepare the cempasúchil mole

1. Lightly toast the chiles (ancho, pasilla, and guajillo) without burning them.

2. Soak them in hot water for 10 minutes. Drain and set aside.

3. In a frying pan, heat the oil and sauté the onion, garlic, and tomato until golden brown.

4. Add the marigold petals and sauté briefly (1 minute) to release their aroma.

5. Place the rehydrated chilies, sofrito, tortilla, bread, pepitas, sesame seeds, cinnamon, cloves, and broth in the blender.

6. Blend until you get a thick, smooth sauce.

7. Cook the mixture over low heat for 15–20 minutes, stirring constantly.

8. Adjust the texture with a little more broth or milk, and balance the flavor with piloncillo and salt.
   

The mole should have a dark reddish color, with golden highlights, and a mild floral aroma, without bitterness.

3) Prepare the pumpkin puree

1. Bake or cook the pumpkin until soft (about 25 minutes).

2. Remove the pulp and blend with butter, honey, cinnamon, salt, and pepper.

3. Heat gently before serving to preserve its silky texture.
   

4) Plate assembly

1. Place a base of pumpkin puree in the center of the plate.

2. Arrange the confit pork, cut into portions, on top.

3. Bathe with the hot cempasúchil mole.

4. Garnish with fresh petals, toasted pumpkin seeds, and green sprouts.
   

Sensory profile

• Taste: deep, floral, slightly sweet with smoky notes.

• Aroma: toasted marigold, dried chili, cinnamon, and piloncillo.

• Texture: velvety mole, tender pork, and creamy purée.

• Color: amber, orange, and brown tones — evoking the altar of the dead.
  

Chef Yerika's Tips

• Use edible marigold petals (without pesticides or floral decorations)
  

• If you want a more intense color, add a small amount of annatto paste.
  

• You can substitute the pork with duck or chicken, keeping the confit technique as the base.
  

• Serve with white rice or blue corn tortillas to highlight the mole's color.
  

• For a gourmet touch, finish with pasilla chili oil or a light emulsion of cream and marigold.
  

The Marigold Mole with Confit Pork and Pumpkin Purée is more than a recipe: it's a dialogue between past and present, between ritual and contemporary—a dish that honors life through color, memory, and the alchemy of Mexican cuisine.

Each flower, each spice, and each texture evokes an altar, a memory, and a story that lives on every November.