The Mole Poblano is a specialty of the gastronomy of the City of Puebla (or also known as «Puebla de los Angeles») in Mexico. It consists mainly of a sauce made from a wide variety of ingredients traditionally poured over pieces of chicken or turkey. Mole Poblano in one of the most representative dishes in Mexican cuisine.
Mole Poblano is not a product of chance but the result of an slow cooking process that started in the Pre-Hispanic times and perfected during the Spanish presence when Mexican cuisine is enriched with Asian and European elements. Mole Poblano is a collective product of cultural syncretism that emerged from the over night, or by a single person.
In pre-Hispanic Mexico there were a variety of foods made with chili peppers of different types, for example: sauces were part of the Mexican diet. The Aztecs prepared a dish called «Mulli» (sauce), now known as Mole, a complex mixture of ingredients that included chocolate and various chilies such as: Ancho, Mulato, Pasilla and Chipotle Meco.
A certain mystery surrounds the creation of Mole Poblano and is energized by the many people who contributed their ideas for its creation; Mole Poblano experienced innovative contributions from around the world such as cinnamon from Sri Lanka, oriental anise, cloves from the Moluccan islands in Indonesia, coriander from Babylon, sesame from Arab regions. Added to the above, Mexican ingredients were included such as chilies, peanuts, chocolate and corn tortillas. Also, Mole Poblano is an elaborate dish because all the ingredients need to be transformed by roasting, toasting, grinding, peeling, mincing, frying and diluting.
The Mole variation of color, aroma and flavor depends on the extent to which use the chilies and spices. As well, changes in a personality of this dish, some utensils that are used as clay pots, wooden shovels and how fire is used for processing and milling, which in ancient times was used a «metate» (volcanic stone mortar) with its «metlapil» (masher).
One of the legends of the creation of the famous Mole Poblano is the one that refers to be created at the kitchen of the Santa Rosa Dominican convent, by the nun Sor Andrea de la Asunción around 1680, to entertain viceroy Tomás Antonio de la Cerda y Aragón, Count of Paredes and Marquis de la Laguna.
When preparing the Mole for the viceroy’s palate, it turned out a little spicy, so Sor Andrea decided to add some almonds and other ingredients to the stew to reduce the spiciness. The viceroy enjoyed the final dish, and as a form of gratitude, the viceroy paid for the decoration of the convent’s kitchen with Talavera tiles of great beauty.
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Etiquetas: ancho, chilies, chilpotle, Cuisine, ingredients, meco, Mexican, Mexico, Mole, mulato, Mulli, pasilla, Poblano, Puebla, rosa, Santa, sauce, spices