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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: The first says that 16 th Century nuns from the Convent of Santa ...


Mole Poblano: A Traditional Mexican Dish Mole is one of the most recognizable dishes in Mexican cuisine. Symbolic of the way Mexico blended European and Aztec cultures in the years after the Spanish Conquest, mole is made from a unique mixture of chocolate and hot peppers.


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 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.


The two regions best known for their respective moles are Oaxaca and Puebla, although Tlaxcala also claims to be its place of origin. Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish.This dark-brown colored dish uses chocolate and chilies.


Mole poblano is the type of food that legends are made of, but it isn’t easy to make. ... Two ways to make Mole Poblano — the hard way and the (relatively) easy way ... and do not reflect the ...


While mole poblano de guajalote - Puebla-style turkey mole — is considered the national dish, it is by no means the only mole. One popular (non-Mexican) food writer defines mole as a "thick, dark sauce" when, in fact, it is often neither dark nor particularly thick.


Mole poblano is widely considered as the national dish of Mexico. Made with approximately 20 different ingredients, the mole poblano dish came from the mountain city of Puebla. Mole poblano is made with turkey that is covered a thick, rich sauce called mole.


It is a red mole but many moles are red, so calling any red mole mole rojo can be a bit non-specific. Mole negro: A very black mole. This one is spicy and contains chocolate and so, along with mole poblano is the type of sauce most people associate with moles. It uses the chilhuacle negro chile, the mulato chile, and the pasilla chile.


Mexican Mole: Promoting Healthy Meals through Cultural Traditions Karla J. Aceves, Traci Armstrong Florian, Ady Meléndez, Brittney R. Taylor, Nobuko Hongu Figure 1: Tomatillos (Mexican husk tomato) and various types of chile peppers Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices,