Sorry, you need to enable JavaScript to visit this website.
Cynthia Xrysw Ruelas Diaz Cookbook

Photo: courtesy of Gilberto Hernandez

Pink Mole and Charcoal-Grilled Beetroot

Chyntia Xrysw Ruelas Diaz is the S.Pellegrino Young Chef regional winner for Latin America.

04 May, 2021
Average: 2.6 (27 votes)


serves for


total time

1 HR 0 MIN


Pink Mole
Cinnamon sticks
2 cm
Star anise
1 pcs
3 pcs
1 teaspoon
Piñón rosa
100 g
100 g
Chili Pepper
90 g
to taste
1 (100 g)
1 (100 g)
150 g for sauté
200 ml
Charcoal-grilled beetrot 
Baby Beetroots
Corn dough
1 kg
Apple cider vinegar
Caster sugar
30 g

Chyntia Xrysw Ruelas Diaz presents her favourite and traditional, yet little-known mole, 'mole rosa y betabel'. The Mexican-inspired vegetarian dish is full of flavour and surprise, perfect for a special occasion at home, to be shared with friends, family or even a lover.

Diaz says that both the choice of ingredients and cooking techniques reflect the history of her country, pre and post-colonisation, and is a means of preserving native ingredients and techniques while looking to the future.



Step 01

cooking beetroot

Photo: courtesy of Gilberto Hernandez

Pink Mole

Light the coals. Clean the beetroot then place it directly under the coals. 

Step 02

toast spices

Photo: courtesy of Gilberto Hernandez

Meanwhile, one by one, toast the cinnamon sticks, star anise, clover, cumin and chilli pepper, and set aside.

Step 03

cooking onion, chili pepper, garlic

Photo: courtesy of Gilberto Hernandez

In the same skillet, heat the lard and brown the ingredients in the following order, one by one: onion and garlic, sesame, almond and piñón rosa.

Step 04

crush spices and beetrooth

Photo: courtesy of Gilberto Hernandez

Process with a metate by grinding the spices first, then the dry ingredients. Finally, remove the beetroot from under the coals, let it cool, and grind it.

Chef tips: you can use a blender instead of a metate.

Step 05

pink mole

Photo: courtesy of Gilberto Hernandez

Once everything has been ground, add chicken or vegetable broth. Season and reserve.

Chef tips: You can heat the broth in a saucepan and add it to the spices in a blender until smooth.

Step 06

Corn dough

Photo: courtesy of Gilberto Hernandez

Charcoal-grilled beetroot 

Light the charcoal on a grill. In the meantime season the corn dough with salt, knead and set aside. 

Step 07

Beet covered with a layer of corn dough

Photo: courtesy of Gilberto Hernandez

Cover the baby beetroot with a layer of corn dough (a tortilla press can be used), and cook under the coal or in the pan until the baby beetroot is soft.


Step 08

remove dough

Photo: courtesy of Gilberto Hernandez

Remove and rest for 20 min. Then remove the layer of dough that covers them.

Step 09

heat pink mole

Photo: courtesy of Gilberto Hernandez

In a small saucepan, add vinegar, sugar and salt. Immerse the beetroot here and heat to reduce a little. Heat the pink mole.


Step 10



Arrange the pink mole on a plate first and place the baby beetroot in the centre.

To garnish, use some vinegar reduction with sugar, and decorate with edible flowers if desired.

Search Recipes

Alessandro Bergamo Crispy gnocchi and Asparagus

Crispy Gnocchi and Asparagus

Next Recipe