Exquisite, complex, and varied,
traditional Mexican cuisine is one of the best and most popular in the world; it was recognized as an Intangible Cultural Heritage of Humanity by
UNESCO for a reason. Our
gastronomy is full of unique and irresistible dishes that are the culinary legacy of generations.
One of the most emblematic dishes of Mexican cuisine is
mole, a sauce with several equally fabulous varieties whose preparation requires the expert hand of someone who knows the multiple ingredients that compose it.
Mole poblano is one of the versions of this ancestral sauce, and at Kiwilimón, we tell you everything you need to know about its delicious origin.
You can also read: What was eaten in pre-Columbian America?What is mole poblano? Mole poblano, also known as
red mole, is a delicious spiced sauce based on chocolate composed of at least 20 ingredients, as noted by
Taste Atlas.
This
sauce is characterized by its
dark brown and shiny color, as shared by
Larousse Cocina, and it is quite thick as a result of the combination of ingredients such as ancho chili, mulato chili, pasilla chili, chipotle chili, cloves, black pepper, allspice, cumin, cinnamon, anise, peanuts, almonds, pecans, pumpkin seeds, sesame seeds, raisins, corn tortillas, tomatoes, garlic, and onion.
Mole poblano is usually served with some poultry, such as
chicken or
turkey, accompanied by rice and decorated with sesame seeds.
Due to being such a complex and exquisite dish,
mole is often prepared on
special occasions, such as weddings, patron saint festivals, quinceañeras, and even funerals, as noted by the
Secretariat of Agriculture and Rural Development.
What is the origin of mole poblano? There are two versions about
the origin of mole, and here we tell you both.
The first version recounts that during the colonial period, the archbishop of Puebla and the viceroy Palafox made a surprise visit to a convent. The friar in charge of the kitchen stumbled upon a pot where turkeys were being cooked, spilling a tray of chilies, chocolates, and spices into it. Faced with such a situation, he asked for a “culinary miracle” from
San Pascual Bailón, the patron saint of cooks, thus creating the exquisite dish we know today as mole.
The second version states that in 1685,
Sister Andrea de la Asunción was in charge of cooking a special dish for Bishop Don Manuel Fernández de Santa Cruz and the viceroy Count of Paredes and Marquis of la Laguna. To fulfill her mission, the nun ground all the ingredients on a metate until obtaining a thick black paste that she poured into turkey broth, thus creating the irresistible mole we know today, according to the
Agro-Food Information Service.
Beyond the
legends, researchers have found evidence that the
origin of mole dates back to ancient times with
pre-Hispanic cultures. In ancient times, indigenous peoples mixed chilies with pumpkin seeds, holy herb, and tomatoes, resulting in a sauce called
mulli that was served with
turkey,
duck, or
armadillo and was a
ceremonial dish. After the arrival of the Spaniards, new ingredients were added to the
mulli recipe, specifically
spices and different types of
meat. By the colonial period, the
gastronomic fusion led to the creation of a wide variety of moles whose legacy remains today.
You can also read: Why is food left for the dead?Mole poblano, a fundamental dish for Día de Muertos Mole poblano is one of the most traditional dishes in Mexican cuisine and is prepared for special occasions, including
Día de Muertos.
Food is one of the most important elements in the
Día de Muertos altars, as it is believed that on November 1st and 2nd, the faithful departed visit their families and enjoy an exquisite feast laid out in their honor with dishes that were their favorites in life.
Mole poblano is one of the indispensable dishes on every Día de Muertos altar, so at Kiwilimón, we share with you the
recipe for mole poblano we made especially for Pinterest so you can include it in your celebrations. You will love it!