Mole Poblano is a specialty of the gastronomy of the City of Puebla and one of the most representative dishes of Mexican cuisine. It consists mainly of a sauce made from a wide variety of ingredients that is traditionally poured over pieces of chicken or turkey.
Mole Poblano is not the product of chance but the result of a slow cooking process that began in pre-Hispanic times and was perfected during the Spanish presence when Mexican cuisine was enriched with Asian and European elements. Mole Poblano is a collective product of cultural syncretism that did not emerge overnight, or by a single person.
Mole Poblano is an elaborate dish because all the ingredients need to be transformed by roasting, toasting, grinding, peeling, chopping, frying and diluting them.
The variation in color, aroma and flavor of mole depends on the amount of chili peppers and spices used. There are also changes in the personality of this dish, some utensils that are used such as clay pots, wooden shovels and how fire is used for its processing and grinding, which in ancient times used a mortar and pestle made of volcanic stone.
One of the legends of the creation of Mole Poblano refers to its creation in the kitchen of the convent of the Dominican nuns of Santa Rosa de Puebla. Around 1680, the nun Sor Andrea de la Asunción cooked something special to entertain the viceroy of New Spain who was visiting the city.
The viceroy enjoyed the special dish and as a way of thanking Sor Andrea, he paid for the decoration of the kitchen of the convent with beautiful Talavera tiles.
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