Mole Poblano 1 phần

Traditional sauce of Mexican cuisine. Mole refers to a variety of sauces mainly from the Puebla and Oaxaca region. Legend has it that in the colonial times when the archbishop was coming to visit a convent in Puebla, the nuns panicked as they didn’t have much to feed the archbishop. They gathered what they had including nuts, spices, chilis, day old bread and even some chocolate. Cooked it into a sauce and served it over turkey. The archbishop loved it and asked what it was and a nun replied “I made a mole”, mole meaning mix. Today mole is used to describe a sauce.

Traditionally served over turkey however it pairs well with a variety of meats depending on the type of mole. Mole has a wide variety with chilis being the common ingredient. The varieties range from mole amarillo (yellow mole), mole negro (black mole), mole manchamantel (tablecloth stainer mole), mole verde (green mole), mole almendrado (mole with almonds), mole pipián (mole with squash seeds) and more. Our’s is a mole poblano from Puebla and is the best known mole and has been called the national dish of Mexico. It is a perfect balance of chilis, spices, chocolate and sweetness from the added raisins. No need to go to a restaurant to have mole, you can easily make it at home.