For TSA security officials in Mexico City’s International Airport, yummy Mexican mole has been given the spotlight and rated as D-Y-N-A-M-I-T-E, literally.
Amidst ever increasing safety requirements, intensified inspection of passengers, and highly sophisticated technology, a glitch has been found: security filters are delivering positive readings for TNT particles while analyzing mole.
Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix.-Wikipedia
Airport sources revealed that on previous occassions mint candies and certain seasonings had also triggered alarms, but that in the last month four mole wielding passengers bound for the United States have activated alarms.
So far, the sources said, have not established what specific substances or ingredients in mole are triggering TSA “false positives”.
For now, airport security will post signs at the airport inviting travelers seeking to carry this type of food to be declared to the airline at the time of collecting their boarding passes.