History Of Mexico's Most Famous Culinary Preparation: Most people associate mole with either with Puebla or Oaxaca, but the origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend:
Experiencing Mole Poblano in the Modern Day. Mexican cuisine is a very diverse and fluid form of food. While many Mexican dishes have changed significantly throughout the centuries, mole poblano is one notable exception. It features the same ingredients, preparation method, and serving styles as it did 300 years ago.
Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken, pork, or other meats (such as lamb). A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado.
Mole (pronounced moe-lay) comes from the Nahuatl word mōlli (sauce) or chīlmōlli (chile sauce). There are some misconceptions here that mole is only the brown chocolate sauce that in Mexico is called mole poblano. As you will see, mole comes in quite a variety of delicious flavors, all of which have chiles rather than chocolate as the common ingredient.
Mole Poblano. Eating “Mole Poblano” at home means a big celebration, a birthday party or a very special day.I learned how to make Mole Poblano more than 33 years ago, from one of my aunts who lives in the historic Puerto de Veracruz, in the state of Veracruz.
Mexican Mole Has Many Flavors, Many Mothers : The Salt As Mexican culinary traditions follow migrants around the world, mole is earning legions of fans.
Origin of the Mole Poblano Chicken in Mole Poblano. There are many versions of the history of mole. Based on facts, Mole had its origin in pre-hispanic Mexico, when it was called mulli and was made with turkey and served in Aztec rituals and other festive occasions. One of the most treasured ingredients used in the mole is xocolatl – Aztec ...
Mole sauce, a specialty in the Mexican city of Puebla, takes several days and a small army to prepare, and is a deep part of the area's history.
While chiles en nogada may be the dish most visually representative of Mexico, with its tricolor trifecta of ingredients, mole (pronounced mo-LAY) is the undisputed national dish of the country. However, this thick, rich sauce, often served with meats and rice, comes in far more forms and varieties than many people realise. Here’s your brief history of the dish that’s loved up and down Mexico.