Mole is one of Mexico’s most traditional and celebrated dishes. It is important to know that there is an ample variety of moles and that its flavors, colors, and textures vary from one region to another. We could say that mole is to Mexican cuisine what curry is to India.
Mole as such was born in the beautiful state of Puebla. It originally consisted of turkey meat bathed in a hearty salsa made with a great many ingredients. However, legend has it that versions of this incredible dish appeared in pre-Hispanic times and that its name comes from the word mulli, which means mixture, as a summary of the large quantity of ingredients and the procedure involved in the elaboration of this special dish.
Another version of its origin takes us back to the Santa Rosa convent, where it is said that a group of cloistered nuns ground different chiles and spices in a volcanic stone mill called a metate and that the name mole came from the Word mulli, which means “to grind”.
A third version says that mole was created in the beginning of the Seventeenth Century, by the nun Andrea de Asunción, to be served at a celebration held in honor of Viceroy Tomás Antonio de la Serna y Aragón, who was visiting the city as a special a guest in the convent.
In order to make an authentic mole paste, the following ingredients must be perfectly ground and mixed together: dark chocolate, chiles: ancho, mulato pasilla and chipotle; tomatoes, almonds, bananas, nuts, raisins, sesame seeds, clove, cinnamon, parsley, pepper, onions, and garlic.
Be sure to follow us for the recipe, to be posted soon by 2HMX.
There are many events organized as tasting experiences and mole exhibits. However, the most important and interesting one to experience is the one titled San Pedro Actopan. This event takes place yearly during the month of October, in Milpa Alta, a community in the outskirts of Mexico City.
If you happen to be in California, we invite you to visit the “Mole Fair”!